CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
Biotechnological and in situ food production of polyols by lactic acid bacteria
MARIA EUGENIA ORTIZ; JULIANA BLECKWEDEL; RAÚL R RAYA; FERNANDA MOZZI
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
Lugar: Berlin; Año: 2013 vol. 97 p. 4713 - 4713
Polyols such as mannitol, erythritol, sorbitol and xylitol, are naturally found in fruits and vegetables and are produced by certain bacteria, fungi, yeasts and algae. These sugar alcohols are widely used in food and pharmaceutical industries and in medicine because of their interesting physicochemical properties. In food industry polyols are employed as natural sweeteners applicable in light and diabetic food products. In the last decade biotechnological production of polyols by lactic acid bacteria (LAB) has been investigated as an alternative to their current industrial production. While heterofermentative LAB may naturally produce mannitol and erythritol under certain culture conditions, sorbitol and xylitol have been only synthesized through metabolic engineering processes. This review deals with the spontaneous formation of mannitol and erythritol in fermented foods; their biotechnological production by heterofermentative LAB, and briefly presented, the metabolic engineering processes applied for polyol formation.