EXPLORING THE EFFICIENCY OF YARROWIA LIPOLYTICA IN ERYTHRITOL PRODUCTION: A REVIEW

Erythritol, a naturally abundant and low-calorie sugar alcohol, is gaining significant importance in the food industry as a natural sweetener due to its favourable health benefits and non-cariogenic properties. Predominantly produced through microbial fermentation, erythritol serves multiple roles such as a flavor enhancer, stabilizer, sweetener, thickener, and texturizer, making it a versatile additive. Among the various microorganisms studied for its production, Yarrowia lipolytica has emerged as a promising candidate due to its robust metabolic activity, genetic adaptability, and efficient fermentation capabilities. Research has focused on optimizing fermentation conditions, genetic modifications, and metabolic pathways in Y. lipolytica to enhance erythritol yields. Additionally, other yeast genera, including Trigonopsis, Candida, Pichia, and Moniliella, have been explored for erythritol production. The increasing market demand for erythritol has driven extensive studies on its biosynthesis, emphasizing its potential as a sustainable sugar alternative in various industries.