Production of mannitol under different culture conditions and mannitol dehydrogenase activity in Lactobacillus coryniformis subsp. coryniformis CRL 1001

M.J. FORNAGUERA; C. RODRÍGUEZ; G. VRANCKEN; T. RIMAUX; G. FONT DE VALDEZ; R. R. RAYA; L. DE VUYST; F. MOZZI

San Miguel de Tucumán

Simposio; III Simposio Internacional de Bacterias Lácticas. II Encuentro RED BAL Argentina; 2009

Mannitol is a sugar alcohol that is produced by certain bacteria, fungi, yeasts, and plants. This polyol has several applications in the food, pharmaceutical, chemical, and medical industries; however, the main application of this low-calorie sugar is as a food additive because of its sweetening power and it is also applicable in diabetic food products. At present, it is industrially produced by catalytic hydrogenation of fructose/glucose mixtures yielding mannitol in addition to sorbitol. In recent years, the production of mannitol by fermentation has gained much attention, especially involving food-grade microorganisms such as lactic acid bacteria.