Featured Research

from universities, journals, and other organizations

Sweet, sweet straw: Scientists learn to produce sweetener from straw and fungi

Date:
June 24, 2014
Source:
Vienna University of Technology, TU Vienna
Summary:
The calorie free sweetener erythritol is widely used in Asia; it is also gaining popularity in Europe and America. Now, a new cheap method has been developed to produce erythritol from straw with the help of mould fungi. Erythritol has many great advantages: it does not make you fat, it does not cause tooth decay, it has no effect on the blood sugar and, unlike other sweeteners, it does not have a laxative effect.

Various Trichoderma strains.
Credit: Image courtesy of Vienna University of Technology, TU Vienna

The calorie free sweetener erythritol is widely used in Asia; it is also gaining popularity in Europe and America. At the Vienna University of Technology, a new cheap method has been developed to produce erythritol from straw with the help of mould fungi.

Erythritol has many great advantages: it does not make you fat, it does not cause tooth decay, it has no effect on the blood sugar and, unlike other sweeteners, it does not have a laxative effect. In Asia it is already widely used and it is becoming more and more common in other parts of the world too. Up until now, erythritol could only be produced with the help of special kinds of yeast in highly concentrated molasses. At the TU Vienna, a method has now been developed to produce the sweetener from ordinary straw with the help of a mould fungus. The experiments have been a big success, and now the procedure will be optimized for industry.

From Straw via Sugar to Erythritol

Straw is often considered to be worthless and is therfore burnt, but it can be a precious resource. Some of its chemical components can be made into valuable products. First, the finely chopped straw has to be "opened up": with the help of solvents, the cell walls are broken, the lignin is dissolved away. The remaining xylan and cellulose are then processed further. "Usually the straw has to be treated with expensive enzymes to break it down into sugar," says Professor Robert Mach (Vienna University of Technology). "In highly concentrated molasses, special strains of yeast can then turn the sugar into erythritol, if they are placed under extreme osmotic stress."

Mould Fungus Makes Intermediate Step Obsolete

The enzymes opening up the straw can be obtained with the help of the mould fungus Trichoderma reesei. This kind of mould also plays the leading role in the new production process developed at the Vienna University of Technology.

Two big advantages have been achieved by genetically modifying the fungus: the process of obtaining the enzymes from mould cultures and chemically cleaning them used to be cumbersome -- now the improved strain can be directly applied to the straw. Secondly, the mould can now produce erythritol directly from the straw. The intermediate step of producing molasses is not necessary any more and no yeast has to be used.

"We knew that the mould fungus Trichoderma reesei is in principle capable of producing erythritol, but usually only in tiny quantities," says Robert Mach. "By genetically modifying it, we managed to stimulate the production of an enzyme, which enables the large-scale production of the sweetener."

Erythritol is about 70 to 80 percent as sweet as sugar. Today, 23000 tons of erythritol are produced every year. This quantity could increase considerably if the trend of switching to erythritol spreads from Asia to Europe and the US. Astrid Mach-Aigner and Robert Mach from the Vienna University of Technology have already patented the new production process, together with the company ANNIKKI. "We have proven that the new production method works," says Robert Mach. "Now we want to improve it together with our industry partners so that it can be used for large-scale production."


Story Source:

The above story is based on materials provided by Vienna University of Technology, TU Vienna. The original article was written by Florian Aigner. Note: Materials may be edited for content and length.


Journal Reference:

  1. Birgit Jovanović, Robert L Mach, Astrid R Mach-Aigner. Erythritol production on wheat straw using Trichoderma reesei. AMB Express, 2014; 4 (1): 34 DOI: 10.1186/s13568-014-0034-y

Cite This Page:

Vienna University of Technology, TU Vienna. "Sweet, sweet straw: Scientists learn to produce sweetener from straw and fungi." ScienceDaily. ScienceDaily, 24 June 2014. <www.sciencedaily.com/releases/2014/06/140624105850.htm>.
Vienna University of Technology, TU Vienna. (2014, June 24). Sweet, sweet straw: Scientists learn to produce sweetener from straw and fungi. ScienceDaily. Retrieved July 26, 2014 from www.sciencedaily.com/releases/2014/06/140624105850.htm
Vienna University of Technology, TU Vienna. "Sweet, sweet straw: Scientists learn to produce sweetener from straw and fungi." ScienceDaily. www.sciencedaily.com/releases/2014/06/140624105850.htm (accessed July 26, 2014).

Share This




More Plants & Animals News

Saturday, July 26, 2014

Featured Research

from universities, journals, and other organizations


Featured Videos

from AP, Reuters, AFP, and other news services

How to Make Single Serving Smoothies: Howdini Hacks

How to Make Single Serving Smoothies: Howdini Hacks

Howdini (July 24, 2014) Smoothies are a great way to get in lots of healthy ingredients, plus they taste great! Howdini has a trick for making the perfect single-size smoothie that will save you time on cleanup too! All you need is a blender and a mason jar. Video provided by Howdini
Powered by NewsLook.com
Boy Attacked by Shark in Florida

Boy Attacked by Shark in Florida

Reuters - US Online Video (July 24, 2014) An 8-year-old boy is bitten in the leg by a shark while vacationing at a Florida beach. Linda So reports. Video provided by Reuters
Powered by NewsLook.com
Goma Cheese Brings Whiff of New Hope to DRC

Goma Cheese Brings Whiff of New Hope to DRC

Reuters - Business Video Online (July 24, 2014) The eastern region of the Democratic Republic of Congo, mainly known for conflict and instability, is an unlikely place for the production of fine cheese. But a farm in the village of Masisi, in North Kivu is slowly transforming perceptions of the area. Known simply as Goma cheese, the Congolese version of Dutch gouda has gained popularity through out the region. Ciara Sutton reports. Video provided by Reuters
Powered by NewsLook.com
Tyrannosaur Pack-Hunting Theory Aided By New Footprints

Tyrannosaur Pack-Hunting Theory Aided By New Footprints

Newsy (July 24, 2014) A new study claims a set of prehistoric T-Rex footprints supports the theory that the giant predators hunted in packs instead of alone. Video provided by Newsy
Powered by NewsLook.com

Search ScienceDaily

Number of stories in archives: 140,361

Find with keyword(s):
Enter a keyword or phrase to search ScienceDaily for related topics and research stories.

Save/Print:
Share:

Breaking News:
from the past week

In Other News

... from NewsDaily.com

Science News

Health News

Environment News

Technology News



Save/Print:
Share:

Free Subscriptions


Get the latest science news with ScienceDaily's free email newsletters, updated daily and weekly. Or view hourly updated newsfeeds in your RSS reader:

Get Social & Mobile


Keep up to date with the latest news from ScienceDaily via social networks and mobile apps:

Have Feedback?


Tell us what you think of ScienceDaily -- we welcome both positive and negative comments. Have any problems using the site? Questions?
Mobile: iPhone Android Web
Follow: Facebook Twitter Google+
Subscribe: RSS Feeds Email Newsletters
Latest Headlines Health & Medicine Mind & Brain Space & Time Matter & Energy Computers & Math Plants & Animals Earth & Climate Fossils & Ruins