JP4660753B2 - Method for producing xylitol, method for producing xylitol-containing beverage, method for producing xylitol-containing food, and inoculum used therefor - Google Patents

Description

  The present invention relates to a method for producing xylitol, a method for producing a xylitol-containing beverage, a method for producing a xylitol-containing food, and an inoculum used therein.

  Xylitol is a sugar alcohol derived from naturally occurring xylose and exhibits a sweetness similar to that of sucrose, but is less metabolized than sucrose. For this reason, xylitol has been used clinically as a low calorie sweetener to replace conventional sucrose, for example in patients with diabetes and liver disease.

  Xylitol is also characterized by being less likely to cause tooth decay. Due to such characteristics, use in the food field such as chewing gum, soft drinks, and ice cream is increasing.

  In particular, since xylitol has been approved as a food additive in recent years, use in the food field (for example, a low-calorie food) is further expected.

  As a method for producing xylose and xylitol from a carbon source using a conventional chemical reaction, for example, there is one described in Patent Document 1. In the method described in the same document, a raw material consisting of one or more selected from the pomace of oil palm fruit after squeezing oil, the oil palm bunch after separating the fruit, and the trunk of the oil palm, sulfuric acid or hydrochloric acid In the presence of an acid, heat treatment is performed at an acid concentration of 0.1 to 0.5% by weight and a temperature of 60 to 100 ° C. for 0.5 to 3 hours.

  Moreover, as a method for producing xylitol from a carbon source using a conventional chemical reaction, for example, there is one described in Patent Document 2. In the method described therein, arabinoxysilane-containing material is hydrolyzed and xylose and arabinose are separated from the resulting hydrolyzate. Thereafter, xylose is reduced to xylitol and the xylitol is recovered.

  Moreover, as a method for producing xylitol from a carbon source using a conventional fungus, for example, there is one described in Patent Document 3. In the method described in the document, a method comprising culturing a microorganism having xylitol-producing ability under microaerobic conditions (0.1 to 1 ppm of dissolved oxygen concentration) in the presence of xylose, Xylitol is produced from xylose. At this time, the dissolved oxygen concentration is fuzzy controlled.

  Moreover, as a method for producing xylitol from a carbon source using a conventional fungus, for example, there is one described in Non-Patent Document 1. In the method described in this document, ethanol production in fungi of the genus Rhizopus and Mucor is disclosed, and production of ethanol and xylitol from xylose is also examined.

  In addition, as a method for producing xylitol from a carbon source using a conventional fungus, for example, there is a method described in Non-Patent Document 2. In the method described in the document, it is disclosed that xylitol can be produced from xylose by various filamentous fungi including Penicillium crustosum.

In addition, as a method for producing xylitol from a carbon source using a conventional fungus, for example, there is a method described in Non-Patent Document 3. In the method described in the document, it is disclosed that xylitol can be produced from xylose by fungi such as Petromyces albertensis.
Japanese Patent Laid-Open No. 10-192000 JP 2000-157300 A Japanese Patent Laid-Open No. 11-192095 Ria Millati, Lars Edebo and Mohammad J. Taherzadeh, "Performance of Rhizopus, Rhizomucor, and Mucor in ethanol production from glucose, xylose, and wood hydrolyzates", Enzyme and Microbial Technology, Volume 36, Issues 2-3, 1 February 2005, Pages 294-300 Fabio Coelho Sampaio et. Al, "Screening of filamentous fungi for production of xylitol from D-xylose", Brazillian Journal of Microbiology, 2003, Vol. 34, Pages 325-328 Dahiya, JS, Can. J. Microbiol., 1991, Vol. 37, Pages 14-18

  However, since the conventional techniques described in Patent Document 1 and Patent Document 2 perform heating for hydrolysis treatment or reduction treatment, a large amount of energy is used for production of xylitol from a carbon source. Therefore, these technologies have room for further improvement in terms of energy efficiency.

  The prior art described in Patent Document 3 has room for further improvement in terms of the simplicity of the manufacturing process. In particular, in order to fuzzy control the dissolved oxygen concentration, a complicated apparatus or a complicated program is used, so that the manufacturing process may be complicated.

  Further, the conventional techniques described in Non-Patent Documents 1 and 2 have room for further improvement in terms of xylitol production efficiency.

  In addition, the conventional technique described in Non-Patent Document 3 uses a fungus such as Petromyces albertensis that may generate mycotoxins having carcinogenicity, and thus has room for further improvement in terms of safety. Was.

  The present invention has been made in view of the above circumstances, and provides a technique for producing xylitol from a carbon source that has high safety, is excellent in production efficiency and energy efficiency, and has a simple manufacturing process.

  ADVANTAGE OF THE INVENTION According to this invention, the alcohol manufacturing method characterized by producing | generating alcohol from a carbon source using the fungi of the order Asteraceae is provided.

  According to this method, the use of a safe fungus that produces xylitol efficiently from a carbon source by culturing near room temperature improves the safety, production efficiency and energy efficiency of the xylitol production process, Can be simplified.

  Also, according to the present invention, there is provided a method for producing an alcohol-containing beverage containing a liquid containing xylitol, wherein the liquid containing xylitol is produced from a carbon source using fungi of the order mushroom. A method for producing a beverage containing beverage is provided.

  According to this method, since a safe fungus that produces xylitol efficiently from a carbon source by culturing near room temperature is used, the safety, production efficiency, and energy efficiency of the method for producing a xylitol-containing beverage are improved. The manufacturing process can be simplified.

  Further, according to the present invention, there is provided a method for producing a xylitol-containing food containing a composition containing xylitol, characterized in that the composition containing xylitol is produced from a carbon source using fungi of the order mushroom. A method for producing a xylitol-containing food is provided.

  According to this method, since a safe fungus that produces xylitol efficiently from a carbon source by culturing near room temperature is used, the safety, production efficiency and energy efficiency of the method for producing a xylitol-containing food are improved. The manufacturing process can be simplified.

  Further, according to the present invention, an inoculum for producing xylitol from a carbon source using a fungus, comprising: a mycelium of a fungus of the order mushroom, and a carrier supporting the mycelia Is provided.

  According to this configuration, since the mycelia of the fungi mushroom fungi that efficiently generate xylitol from the carbon source by culturing near room temperature are supported on the carrier, the fungus is used to generate xylitol from the carbon source. Therefore, it can be suitably used as an inoculum.

  According to the present invention, since fungi of the order are used, the safety, production efficiency and energy efficiency of the xylitol production process can be improved, and the production process can be simplified.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. In all the drawings, the same reference numerals are given to the same components, and the description will be omitted as appropriate.

  Production of xylitol from unused biomass and its use as a food material including chewing gum are being promoted in various countries. The production process of xylitol can be broadly divided into two steps: hydrolysis and reduction. In general, the former is a chemical treatment with an acid, and the latter is a reduction treatment with a chemical reaction. .

  Basidiomycetes can perform various biochemical reactions with less energy than chemical treatments that require conditions such as high temperature or high pressure, and can simultaneously decompose woody biomass and reduce sugars. Application is expected. In the present embodiment, xylitol production utilizing the carbohydrate metabolism ability of the superior fungus (Minanamitake) found among the basidiomycetes (mushrooms) will be described.

  FIG. 1 is a phylogenetic tree schematically showing a taxonomic lineage of Miminamitaketake according to the embodiment. Fungi include fungi and slime molds. Fungi include ascomycetes, algae, basidiomycetes (genus basidiomycetes), and incomplete fungi. The basidiomycetes (mushrooms) include the semi-basidiomycetes, the same basidiomycetes (caps subclass), and the different basidiomycetes. The basidiomycetes Amonidae includes Hidanas, Agaric and Fukkin.

  In the order of Hydana shitake mushrooms, there is the family Minamimihatake. The family Minamigamitake includes the genus Minamigamitake. The genus Minamigamitake includes the species Minamimitake and Itachinamitake.

  Agaricidae includes agaricaceae and siperidae. Agaricaceae includes the genus Agaric. The agaric genus includes the genus Agaricus. The shimeridae family includes the genus Kishimeji, the genus Oyster, and the genus Enokitake. The genus Kishimeji includes matsutake species. Oyster mushrooms include oyster mushroom species. The genus Enokitake includes Enokitake species.

  According to the latest research results of biotaxonomy (see Tsuguo Hongo, commentary, Masana Izawa photo, “Sankei Field Books 10 Mushroom 4th Edition”, Mountain and Valley Company, published on June 10, 2002) Conventionally, the Shirohirotake department and the Minamigamitake department have been classified as agaric, but now they are classified as Hinatake.

  FIG. 2 is a photograph showing the form of the southern bamboo according to the embodiment. According to “Sankei Field Books 10 Mushroom 4th Edition”, Lentinellus cochleatus is a small-to-medium-sized fungus that occurs in hardwood stumps or fallen trees from summer to autumn. The umbrella has a spatula shape to an irregular shape, and the surface is hairless and smooth, reddish brown to light ocher. The folds hang down on the handle, are dense, white and flesh-colored, and the edges of the folds are serrated. The handle is central to eccentric, and has the same color to dark color as an umbrella. The meat resembles fennel, or has an anise seed-like odor and is tasteless. It is a temperate species distributed from eastern Honshu to Hokkaido. It is edible according to the German picture book.

  FIG. 3 is a flowchart for explaining a method of generating xylitol from a carbon source by the southern bamboo according to the embodiment. In the xylitol manufacturing method according to the embodiment, xylitol is generated from a carbon source using fungi of the order of the order mushroom.

  As will be described later, the present inventor has found that Minamitake has xylose reductase activity. Further, as described later, the present inventor has found that Minamitake mushrooms exhibit excellent xylitol producing ability when cultured at around room temperature. Furthermore, as will be described later, the present inventor has found that Minamitake mushrooms exhibit excellent xylitol production ability without particularly controlling complicated manufacturing processes.

  Specifically, as shown in FIG. 3A, first, inoculum of Minami-Michatake is inoculated into a carbon source containing woody biomass or various sugars (S102). Next, the carbon source inoculated with the inoculum of Miminamitake is cultured at around room temperature (in the range of 0 ° C. to 50 ° C.) (S104). And the liquid containing the xylitol produced | generated from the carbon source by the Minamitake mushroom is collect | recovered by methods, such as filtration (S106).

  When the above carbon source includes woody biomass, the carbon source is decomposed by the small bamboo as shown in FIG. 3B in the above culturing step (S108). Then, xylose contained in the decomposed carbon source is reduced by Minamimitake to produce xylitol (S110).

  The above-described reduction step may be an anaerobic condition or an aerobic condition. As will be described later, the present inventor has found that Minamitake mushroom can produce xylitol under both anaerobic and aerobic conditions. However, Minamitake mushrooms exhibit better xylitol productivity under aerobic conditions.

  The carbon source described above may contain xylose. Furthermore, the above-mentioned carbon source may contain glucose in addition to xylose. Even when using a medium supplemented with glucose, the ability to produce xylitol is not suppressed.

  Or the above-mentioned carbon source may contain woody material. Further, the above carbon source may include one or more woody materials selected from the group consisting of wood, sawdust, paper, and firewood. As will be described later, the present inventor has found that Minamitake has a resolution of wood materials such as filter paper and fallen trees.

  And you may manufacture a xylitol containing drink or a xylitol containing foodstuff using the xylitol produced | generated by the above-mentioned Minamimitake. In addition to xylitol, these xylitol-containing beverages or xylitol-containing foods may contain various components such as ethanol produced by Minamimitake. Further, the xylitol-containing food may be solid, liquid, or gel.

  FIG. 4 is a conceptual diagram schematically showing the structure of the inoculum using the southern bamboo according to the embodiment. FIG. 4 (a) shows an inoculum of Minamitake mushroom using sawdust as a carrier. In this inoculum 200, sawdust 208 is spread in a container 202 having a lid 204. In this sawdust, the mycelium 206a, 206b of Minamimitake is carried. In addition, the mycelium of Mimitake mushroom does not need to form a mushroom as shown in FIG.

  FIG. 4 (b) shows an inoculum of Minamitake mushroom using wood chips as a carrier. In this inoculum 300, wood chips 304a, 304b, 304c, 304d, 304e, and 304f having a cork stopper shape are accommodated in a container 302. These wood chips carry the mycelia 306a, 306b, 306c, 306d, 306e, and 306f of Mitakemitake. In addition, the mycelium of Minamimitake does not need to form a mushroom as shown in FIG. 4 (b).

  FIG.4 (c) is a seed of the Minamitake mushroom which used the liquid culture medium as a support | carrier. In the inoculum 400, a liquid medium 408 containing a carbon source such as various sugars is stored in a container 402 having a lid 404. These liquid media carry Mycelia mushroom mycelium 406. In addition, the mycelium of Mimitake mushroom does not need to form a mushroom as shown in FIG.

  The above-mentioned inoculum is an inoculum for producing alcohol from a carbon source using fungi, and includes a mycelium of Minamitake mushroom and a carrier carrying the mycelium. The hypha may be a stationary hypha. Specifically, this mycelium may be a mycelium after 3 weeks from the start of culture. The present inventor has found that the mycelium of the Michitake mushroom in the stationary phase after the lapse of 3 weeks from the start of culture has excellent growth ability when used as an inoculum.

FIG. 5 is a metabolic pathway diagram showing a part of metabolic pathways assumed to function during xylitol production using the southern bamboo according to the embodiment. The chemical formula on the left of FIG. 5 shows the chemical structure of D-xylose. The chemical formula on the right side of FIG. 5 shows the chemical structure of xylitol. The xylose reductase (xylose reductase) shown in the center of FIG. 5 has a function of reducing D-xylose to xylitol by consuming NADP2H ⁺ as an energy source and converting it into NADPH.

Hereinafter, the effect of the alcohol manufacturing method according to the embodiment will be described.
Miminamitake has the ability to efficiently produce xylitol from a carbon source by culturing near room temperature, so it is possible to improve the production efficiency and energy efficiency of the xylitol production process, which was difficult with chemical reaction processing. .

  In addition, since Minamimitake has the ability to produce xylitol from a carbon source by culturing in a container such as a flask near room temperature, it is difficult to use yeast that adjusts dissolved oxygen by fuzzy control. Simplification of the manufacturing process can be realized.

  In addition, Miminamitake is edible according to the German pictorial book and is therefore a safe mushroom that does not have toxicity, so it can improve the safety of the xylitol production process.

  FIG. 9 is a conceptual diagram for explaining a method of reusing unused biomass resources using the southern bamboo according to the embodiment. As described above, the method for producing xylitol according to the embodiment includes the step of producing sugars such as xylose by the decomposition of the carbon source by Minamitake and the step of producing xylitol by reducing the xylose by the bamboo. Therefore, a conventional hydrolysis step with an acid is not necessary, and both the decomposition and reduction steps can be performed using one kind of fungus. For this reason, an unused biomass resource can be efficiently converted into xylitol by a decomposition / reduction process using Minamimitake.

  Here, carbon sources obtained by acid saccharification of woody biomass such as wood and waste paper generally contain several percent of xylose in addition to glucose. Yeast suitably assimilate glucose but has low assimilation ability for xylose. On the other hand, Miminamitake has excellent assimilation properties even for xylose, which is difficult to assimilate by yeast, so that xylose remaining after fermentation by yeast can also be assimilated. Therefore, it is possible to improve resource recycling efficiency and xylitol production efficiency by producing xylose by Minamimitake using residual koji (which contains xylose at a high concentration) produced by sugar oxidation of wood and yeast producing ethanol. it can.

  In addition, according to the method for producing a xylitol-containing beverage according to the embodiment, since the Minamitake mushroom that efficiently produces xylitol from a carbon source by culturing near room temperature is used, the production efficiency and energy efficiency of the production process of the xylitol-containing beverage And the manufacturing process can be simplified.

  Furthermore, according to the method for producing a xylitol-containing food according to the embodiment, since the southern bamboo that efficiently produces xylitol from a carbon source by culturing near room temperature is used, the production efficiency and energy efficiency of the production process of the xylitol-containing food And the manufacturing process can be simplified.

  And, according to the inoculum according to the embodiment, the mycelia of Minamitake mushroom that efficiently produces xylitol from the carbon source is supported on the carrier by culturing near room temperature, so that xylitol is generated from the carbon source using fungi Therefore, it can be suitably used as an inoculum.

  As mentioned above, although embodiment of this invention was described with reference to drawings, these are the illustrations of this invention, Various structures other than the above are also employable.

  For example, in the above-mentioned embodiment, as the fungus of the order Oleander, it is used as long as it is a related fungus that produces xylitol from a carbon source by culturing in the vicinity of room temperature as in the case of Minamitake. Can be used.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further, this invention is not limited to these.

<Used strain>
In the examples, Lentinellus cochleatus (Japanese name Minamimitake) was used as a strain. This fungus belongs to the true basidiomycetes, submycota, Hydana mushrooms, and Sphagnum, and is a small to medium-sized fungus that occurs in summer to autumn, broad-leaved tree stumps or fallen trees. In addition, the habitat in Japan is mainly from Hokkaido to Tohoku and is distributed worldwide. In addition, the fruit body smells fennel and anise. Although mushrooms are rarely eaten in Japan, they are edible according to a German book.

<Experiment method>
1) Used medium As the used medium, a xylose medium was used. The basic composition of the xylose medium is shown below.
Xylose ^* 2.0% (w / w)
Yeast extract 1.0% (w / w)
KH ₂ PO ₄ 1.0% (w / w)
_{(NH 4) 2 SO 4 0.2} % (w / w)
MgSO ₄ · 7H ₂ O 0.05% (w / w)
*: Xylose was changed to another sugar as necessary.

2) Cultivation and microbial cell recovery FIG. 6 is an experimental protocol for explaining a method for culturing and collecting microbial cells according to the embodiment. First, in the preparation step of the mycelium suspension, L. 10 ml of xylose medium was added to a plate of Cochleatus, the mycelium was suspended with a platinum loop, and filtered through a 133 μm mesh to obtain a mycelia suspension.

  Next, in the culture step, 50 ml of xylose medium was added to a 500 ml Erlenmeyer flask. 1 ml of the mycelium suspension of Cochleatus was inoculated, and static culture was performed at 30 ° C.

  Subsequently, in the culture solution recovery step, recovery was performed in the following procedure after liquid culture. That is, the culture solution is suction filtered, the wet cells are collected, the wet cells are weighed and stored frozen, and the culture filtrate is measured for the amount of culture filtrate and the pH of the culture filtrate. Was dispensed in 15 ml. Then, the culture filtrate was subjected to HPLC analysis and activity measurement, and then stored frozen.

3) HPLC analysis Cochleatus culture filtrate was analyzed by HPLC. The analysis conditions are as shown below.

HPLC analysis condition capillary column Shodex KS80
Capillary size 8mm x 3mm
Flow rate 0.5ml / min
Column temperature 75 ° C
Extraction Degassed distilled water sample 10 μl

4) Cultivation with Glucose added to Xylose In addition to Xylose, which is the carbon source of xylose medium, 0.5% (w / w) concentration of Glucose was added, and its utilization and the presence or absence of ethanol and xylitol production over time I confirmed. The procedure is the same as 2) to 3).

<Results and discussion>
1) Production of Sugar Alcohol from Xylose FIG. 7 is a graph conceptually showing a peak corresponding to HPLC xylitol in the case of cultivating Minamitake mushroom according to the embodiment.

  As a result of culturing using a carbon source containing Xylose as a sugar, ethanol production was confirmed although not shown. The maximum amount of ethanol production and the number of culture days were Xylose; 0.053% (w / w) (18 days after the start of culture).

  Moreover, as shown in the figure, when the culture filtrate was analyzed by HPLC, a large peak different from ethanol was detected by HPLC analysis, and thus the substance was identified. As a result, a peak was observed at a retention time of 17.4 minutes, and this peak corresponded to the xylitol peak. That is, xylitol could be identified. From the peak height, the maximum yield of xylitol was 0.618% (w / v) (15 days after the start of culture). At this time, about 1.2% (w / w) of xylose was consumed, so the yield based on the theoretical value was 50.8%. From this yield, xylitol is assumed to be the main metabolite of xylose fermentation by Minamitake.

  From these results, it was found that this basidiomycete produces a relatively high concentration of xylitol by metabolizing xylose. The peak of xylitol production varies depending on the composition of the carbon source and the culture conditions, and after xylitol has accumulated to some extent, it is thought that it will be metabolized if the substrate is deficient.

2) Effect on fermentation by addition of Glucose FIG. 8 is a graph showing the effect on fermentation when the composition of the medium of the bamboo shoot according to the embodiment is changed. 0.5% glucose was added to the xylose medium, static culture was performed, and its fermentability was tested (hereinafter, this medium is referred to as a mixed medium). At the same time, a fermentation test was conducted on a xylose medium containing no glucose as a control. The result is shown in FIG. In the culture with these two types of media, no difference was observed in the growth of the cells. All glucose in the mixed medium was metabolized on the 15th day of culture. From the difference in the residual rate of the substrate, it is considered that this bacterium first assimilated glucose first and then began to assimilate xylose. Moreover, the influence on other fermentation by addition of glucose was not able to be confirmed.

3) Comparison of Xylitol Production Ability of Minamitake and Other Fungi FIG. 10 is a table showing the results of a comparison of the xylitol production ability of Minamitake and other fungi according to the embodiment. As shown in FIG. 10, as a result of culturing Minamitake on a medium containing 5% xylose under the same conditions as those described in Non-Patent Document 1 for fungi (Rhizopus oryzae, Mucor corticolous, Mucor hiemalis), The maximum xylitol production capacity (g / g) of xylitol was about 2.5 times that of three types of mold (Rhizopus oryzae, Mucor corticolous, Mucor hiemalis). That is, it was proved that xylitol was produced from xylose with high efficiency (67%) in Miminamitake.

  In the above, this invention was demonstrated based on the Example. It is to be understood by those skilled in the art that this embodiment is merely an example, and that various modifications are possible and that such modifications are within the scope of the present invention.

  For example, in the above embodiment, a xylose medium is used as the carbon source, but other carbon sources can be used as well. Specifically, woody biomass or the like can be used as a carbon source. Since the present inventor has confirmed that Minamitake mushroom grows on fallen trees and has an action of decomposing filter paper, even woody biomass can be used as a carbon source.

  As described above, the fungi of the genus Amanita are used in the present invention to produce xylitol safely from a carbon source by culturing near room temperature, thus improving the safety, production efficiency and energy efficiency of the xylitol production process. It has the effect of simplifying the process, and is useful as a method for producing xylitol, a method for producing a xylitol-containing beverage, a method for producing a xylitol-containing food, and an inoculum used for them.

It is the phylogenetic tree which showed typically the taxonomic system | strain of Minamimitake mushroom which concerns on embodiment. It is the photograph which showed the form of Minamimitake which concerns on embodiment. It is a flowchart for demonstrating the method to produce | generate a xylitol from a carbon source by the southern bamboo which concerns on embodiment. It is the conceptual diagram which showed typically the structure of the inoculum | bacteria using the Minamigamitake which concerns on embodiment. It is the metabolic pathway figure which showed a part of metabolic pathway assumed to function in the case of the alcohol production using the Minamitake bamboo which concerns on embodiment. It is an experimental protocol for demonstrating the method of culture | cultivation and fungus body collection | recovery of the bamboo shoot which concerns on embodiment. It is the graph which showed notionally the peak corresponding to the xylitol of HPLC at the time of culture | cultivating the southern bamboo which concerns on embodiment. It is the graph which showed the influence on the fermentation at the time of changing the composition of the culture medium of the southern bamboo shoot which concerns on embodiment. It is a conceptual diagram for demonstrating the method of the reuse of the unused biomass resource using the Minamimitake mushroom which concerns on embodiment. It is the table | surface which showed the result of having compared the xylitol production ability of the southern bamboo shoot which concerns on embodiment, and other fungi.

Explanation of symbols

200 Inoculum 202 Container 204 Lid 206 Hypha 208 Sawdust 300 Inoculum 302 Container 304 Wood chip 306 Hypha 400 Inoculum 402 Container 404 Lid 406 Hypha 408 Liquid medium

Claims (11)

A method for producing xylitol, characterized in that xylitol is produced from a carbon source using fungi of Miminamitake . In the xylitol manufacturing method of Claim 1 ,
The method of producing xylitol, wherein the fungus includes a fungus having xylose reductase activity. The xylitol production method according to claim 1 or 2 ,
A method for producing xylitol, wherein the fungus produces xylitol by fermenting the carbon source. In the xylitol manufacturing method of Claim 3 ,
A method for producing xylitol, wherein the fermentation is performed under an aerobic condition. The method for producing xylitol according to any one of claims 1 to 4 ,
The method for producing xylitol, wherein the carbon source is a sugar-containing composition obtained by hydrolyzing a woody material. In the xylitol manufacturing method according to any one of claims 1 to 5 ,
The method for producing xylitol, wherein the carbon source contains xylose. The xylitol production method according to claim 1 or 2 ,
The fungi producing xylose by saccharifying the carbon source;
The fungus producing xylitol by reducing the xylose;
A method for producing xylitol, comprising: In xylitol production method according to any of claims 1 to 7,
The method for producing xylitol, wherein the carbon source includes a woody material. In the xylitol manufacturing method of Claim 8 ,
The method for producing xylitol, wherein the carbon source includes one or more woody materials selected from the group consisting of wood, sawdust, paper, and firewood. A method for producing a xylitol-containing beverage comprising a liquid containing xylitol,
A method for producing a xylitol-containing beverage, characterized in that the liquid containing xylitol is produced from a carbon source using a fungus of Minamimitake . A method for producing a xylitol-containing food comprising a composition containing xylitol,
A method for producing a xylitol-containing food, characterized in that the composition containing xylitol is produced from a carbon source using a fungus of the species Minamimitake .