D-Arabitol → D-Arabitol

Participants

Reaction Steps

The fermentation is continued at a temperature close to 30° C. for 80 to 100 hours under aeration corresponding to 1 to 1.5 volume of air/volume of culture/minute, and at a pH comprised between 4 and 6, preferably close to 4.5, advantageously maintained by ammonia, due to which there is generally obtained a content of D-arabitol of 65 to 90 g/l, this arabitol representing from 70 to 85% of the matter present in the culture medium at the end of this fermentation, the sugar impurities being particularly constituted by xylitol formed similarly with the arabitol and through non-fermented glucose.

Provenance & Evidence