Mannitol production by Lactobacillus coryniformis subsp. coryniformis CRL1001 and Lactobacillus fermentum CRL573.

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

Egmond aan Zee, Holanda

Congreso; 9th Symposium on Lactic Acid bacteria. Health, Evolution and Systems Biology.; 2008

<!-- /* Font Definitions */ @font-face {font-family:Calibri; mso-font-alt:"Century Gothic"; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:-1610611985 1073750139 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin-top:0cm; margin-right:0cm; margin-bottom:10.0pt; margin-left:0cm; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:Calibri; mso-fareast-font-family:Calibri; mso-bidi-font-family:"Times New Roman"; mso-ansi-language:ES-AR; mso-fareast-language:EN-US;} @page Section1 {size:612.0pt 792.0pt; margin:70.85pt 3.0cm 70.85pt 3.0cm; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.Section1 {page:Section1;} --> Mannitol production by Lactobacillus coryniformis subsp. coryniformis CRL1001 and Lactobacillus fermentum CRL573 Fernanda Mozzi1, María José Fornaguera1, Gino Vrancken2, Tom Rimaux2, Cecilia Rodríguez1,2, Graciela Font de Valdez1, Raúl Raya1 and Luc De Vuyst2 1Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, 4000-Tucumán, Argentina. 2Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Applied Biological Sciences and Engineering, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium. Mannitol is a sugar alcohol widely spread in nature that has several applications in the food, pharmaceutical and medical industries. It has been claimed to have health-promoting effects as antioxidant and as non-metabolizable low-calorie sweetener, being applicable for diabetic food products. In the last years, mannitol production by lactic acid bacteria (LAB) has been approached as an alternative to its chemical industrial production. Thus, mannitol could be used as food additive or be produced in situ by LAB. In this work, mannitol production by Lactobacillus coryniformis subsp. coryniformis CRL1001 and Lactobacillus fermentum CRL573, previously selected for their ability to synthesize mannitol, was evaluated under varied culture conditions. The effect of different carbon sources (fructose, fructose/glucose, sucrose, and sugar cane molasses), sugar concentrations (1.0-10.0 %, w/v), incubation temperatures (30 and 37°C), agitation, and fermentation periods (up to 48 h) on mannitol synthesis was studied. Both LAB strains produced mannitol from all carbon sources tested, except when using fructose solely. Maximum mannitol production levels were obtained using sugar cane molasses (7.5 %) at 37°C after 48 h. When agitation was applied, an increase in mannitol production and yield was observed only for the strain CRL1001. To conclude, the studied strains are excellent candidates for the microbial production of mannitol to be used in situ or as additive in mannitol-enriched foods.