Production of Mannitol by Fermentation
2003; American Chemical Society; Linguagem: Inglês
10.1021/bk-2003-0862.ch005
ISSN1947-5918
Autores Tópico(s)Probiotics and Fermented Foods
ResumoMannitol, a naturally occurring polyol or sugar alcohol, is widely used in the food, pharmaceutical, medicine, and chemical industries. The production of mannitol by fermentation has become attractive because of the problems associated with its production chemically. A number of heterofermentative lactic acid bacteria, yeasts, and filamentous fungi are known to produce mannitol. In this article, research dealing with mannitol production by fermentation using lactic acid bacteria, yeast, and fungi is presented. Several heterofermentative lactic acid bacteria are excellent producers of mannitol using fructose as an electron acceptor. Recent progress in the production of mannitol by fermentation and using enzyme technology as well as downstream processing of mannitol are described. The problems and prospects for mannitol production by fermentation and enzymatic means and future directions of research are highlighted.
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