[CH2:1]([OH:10])[C@@H:2]([OH:9])[CH:3]([OH:8])[C@H:4]([OH:7])[CH2:5][OH:6].[O:11]=[CH:12][C@@H:13]([C@H:15]([C@@H:17]([C@@H:19](CO)[OH:20])[OH:18])[OH:16])[OH:14].C(=O)([O-])[O-].[Ca+2].C(O)C>P([O-])([O-])([O-])=O>[CH2:5]([OH:6])[C@@H:4]([C@H:3]([C@@H:2]([CH2:1][OH:10])[OH:9])[OH:8])[OH:7].[CH2:19]([OH:20])[C@@H:17]([OH:18])[CH:15]([OH:16])[C@H:13]([OH:14])[CH2:12][OH:11]
D-arabitol and D-glucose were dissolved in 0.1 M phosphate buffer (pH 6.0) to 5% (w/v) and 1%, respectively. The resulting mixture was distributed into test tubes in 10-ml portions each, and inoculated with the microbial cell in an amount of 10% (w/v) by a wet weight. In addition, calcium carbonate was added thereto to 2% (w/v). The resulting medium was cultured at 30° C. with shaking. For comparison, ethanol or glucose was added to the culture medium six hours after the commencement of culturing in such a manner as shown in Table 4. After 27 hours, the microbial cells were removed by centrifugation and xylitol thus produced was determined by HPLC. The results are shown in Table 4. As shown in Table 4, the amount of xylitol produced from D-arabitol was increased by addition of the carbon source.
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