PERSONAL DE APOYO
FORNAGUERA Maria Jose
artículos
Título:
Mannitol production by heterofermentative Lactobacillus
Autor/es:
CECILIA RODRÍGUEZ ; TOM RIMAUX ; MARÍA JOSÉ FORNAGUERA; GINO VRANCKEN ; GRACIELA FONT DE VALDEZ ; LUC DE VUYST ; FERNANDA MOZZI
Revista:
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
Editorial:
SPRINGER
Referencias:
Lugar: Berlin; Año: 2011 vol. 93 p. 2519 - 2527
ISSN:
0175-7598
Resumen:
Abstract Certain lactic acid bacteria, especially heterofermentative
strains, are capable to produce mannitol under
adequate culture conditions. In this study, mannitol production
by Lactobacillus reuteri CRL 1101 and Lactobacillus
fermentum CRL 573 in modified MRS medium
containing a mixture of fructose and glucose in a 6.5:1.0
ratio was investigated during batch fermentations with free
pH and constant pH 6.0 and 5.0. Mannitol production and
yields were higher under constant pH conditions compared
with fermentations with free pH, the increase being more
pronounced in the case of the L. fermentum strain.
Maximum mannitol production and yields from fructose
for L. reuteri CRL 1101 (122 mM and 75.7 mol%,
respectively) and L. fermentum CRL 573 (312 mM and
93.5 mol%, respectively) were found at pH 5.0. Interestingly,
depending on the pH conditions, fructose was used
only as an alternative external electron acceptor or as both
electron acceptor and energy source in the case of the L.
reuteri strain. In contrast, L. fermentum CRL 573 used
fructose both as electron acceptor and carbon source
simultaneously, independently of the pH value, which
strongly affected mannitol production by this strain. Studies
on the metabolism of these relevant mannitol-producing
lactobacilli provide important knowledge to either produce
mannitol to be used as food additive or to produce it in situ
during fermented food production.