Biotechnological production of natural sweeteners from agro-industrial residues
Sustainable enzymatic and fermentative bioprocess that converts cheap lignocellulosic by-products (e.g., cereal husks) into health-promoting natural sweeteners such as xylitol and arabinose for food, beverage, and functional food applications. Includes optimized fractionation and microbial fermentation steps with potential co-production of additional valuable compounds.
Overview
This solution offers a cost-effective, environmentally friendly biotechnological route for valorizing widely available and inexpensive agro-industrial by-products—such as cereal husks and other lignocellulosic residues—into natural sweeteners like xylitol and arabinose. These sweeteners carry health-promoting attributes and are well suited for use in foods, beverages, and functional food products. Beyond the target sweeteners, the integrated biorefinery approach can yield additional valuable compounds, enhancing overall process economics and supporting circular-economy objectives for agricultural and food industry stakeholders.
Technical specifications
Core process:
- A multistep fractionation process combining chemical and enzymatic treatments to obtain separated carbohydrate-rich streams from lignocellulosic by-products
- Process parameters optimized through full factorial experimental design and statistically analyzed using response surface methodology
- Microbial fermentation using an efficiently performing strain tested on hydrolysates from the fractionation process
- Optimized fermentation parameters at laboratory scale for improved productivity and yield of sweetener production
Key features:
- Utilizes cheap, renewable, and widely available feedstocks, reducing raw material costs
- Combines enzymatic conversions and fermentative steps for sustainable, low-environmental-impact production
- Flexible platform capable of producing multiple sugar derivatives and potentially other high-value compounds
- Applicable to diverse lignocellulosic residues, enabling adaptation to locally available by-products
Technology readiness level
The technology is currently at laboratory-scale readiness. Fractionation and fermentation steps have been individually validated, with optimized process parameters demonstrating economic potential. Next steps include broader testing across additional raw materials, scale-up of the most promising feedstock, bioreactor-based fermentation trials with precise process control, investigation of detoxification steps, and evaluation of advanced fermentation techniques such as fed-batch and continuous modes to further boost productivity before pilot-scale demonstration.
About Budapest University of Technology and Economics
Budapest University of Technology and Economics is a STEM-focused public university known for rigorous engineering education and applied research. Industry partners engage through co-located laboratories and prototyping facilities on the Danube-side urban campus, with adjacent technology-park offices enabling frequent, in-person collaboration. The university supports contract R&D, joint labs, sponsored theses, and talent pipelines through internships and continuing education, complemented by an active innovation hub and a dedicated technology transfer office for IP, licensing, and startup formation. Research is backed by competitive European and national programs—such as European Union framework funding and Hungary’s research and innovation agencies—alongside industry-sponsored projects. Proximity to Central European manufacturing and digital ecosystems makes BME a practical base for pilot work and scale-up with multinational suppliers.
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