INVESTIGADORES
MOZZI Fernanda Beatriz
congresos y reuniones científicas
Título:
Mannitol production by Lactobacillus feremntum CRL 573 using sugar cane molasses as substrate
Autor/es:
M.J. FORNAGUERA; R. R. RAYA; F. MOZZI
Lugar:
Copenague
Reunión:
Simposio; Food Micro 2010. 22nd International ICFMH Symposium; 2010
Resumen:
In the last years,
the use of sugar alcohols or low-calorie sugars in light and diabetic food
products has intensified due to consumers demands for healthier functional
foods. In this context, industrial production of mannitol has markedly
increased worldwide and new alternatives to its chemical production have been
sought. Thus, mannitol synthesis by heterofermentative lactic acid bacteria
(LAB) has become a promising alternative to synthesize this compound to be
used as food additive or produced in situ in fermented foods. In this
work, the production of mannitol by Lactobacillus
fermentum CRL573 using sugar cane molasses, an economic by-product from
the sugar cane industry, as carbohydrate source was evaluated under different
culture conditions. Free-pH fermentations using modified MRS containing
different molasses concentration (3.0, 5.0, and 7.5%, w/v) at 37°C were
carried out statically for 24 h. Controlled-pH batch fermentations at values
of 4.0, 5.0 and 6.0 were also assayed. Cell viability (CFU/ml), sugar
consumption, and organic acids and mannitol production (HPLC) were
determined. The highest mannitol synthesis (30.7 g/l and Yp/x= 83.2%) by L. fermentum CRL 573 was achieved with 7.5% (w/v) of molasses at 37°C after 24 h during
free-pH conditions. In controlled-pH fermentations, slightly higher amounts
of mannitol (pH 6.0= 37.1 g/l, Yp/x 86.5%; pH 5.0= 34.5 g/l, Yp/x=
77.1%) respect to free-pH cultures were attained. No cell growth was observed
at pH 4.0. Our studies show that mannitol can be successfully produced by L. fermentum CRL573 using sugar cane molasses as sugar source.