Journal Article10.1007/S11274-010-0536-Y
Characterization of mannitol producing strains of Leuconostoc species
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TL;DR: High mannitol producing strains of Leuconostoc spp.
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Abstract: Mannitol is a naturally occurring low calorie sweetener, widely used in the food, pharmaceutical, medicine and chemical industries. In this study mannitol producing strains of Leuconostoc spp. (210) were isolated from a wide array of sources such as raw milk, fermented milks, fermented cereal foods, fruits, vegetables and sugar factory syrup. During initial screening, half of the population of these isolates (105) exhibited ability to produce mannitol to a variable extent. Only 11.4% isolate produced mannitol yield of above 80% (when fructose used @ 50 g/l). Cultural and environmental factors affecting growth and mannitol production were studied for four high mannitol producing isolates. High mannitol production was favored by high temperature and high pH. Isolates had high osmotic tolerance as these could use fructose concentration as high as 100 g/l in batch culture. Sequencing of 16S rRNA genes of the strains revealed that Ln27, Ln104 and Ln206 were Leuconostoc mesenteroides and Ln92 was Leuconostoc fallax.
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Citations
Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina.
Luciana G. Ruiz Rodríguez,Florencia Mohamed,Juliana Bleckwedel,Roxana Beatriz Medina,Luc De Vuyst,Elvira Maria Hebert,Fernanda Mozzi +6 more
TL;DR: The isolated fruit- and flower-origin LAB displayed functional properties that validate their potential use in the manufacture of fermented fruit-based products setting the background for the design of novel functional foods.
Lactobacillus reuteri CRL 1101 highly produces mannitol from sugarcane molasses as carbon source.
TL;DR: Mannitol production by Lactobacillus reuteri CRL 1101 was evaluated using sugarcane molasses as low-cost energy source and successfully produced mannitol from sugarcanes molasses being a promising candidate for microbial mann Capitolitol synthesis using low- cost substrate.
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Challenges in Enzymatic Route of Mannitol Production
TL;DR: This paper is a comparative preview covering present chemical and biotechnological approaches existing today for mannitol production at industrial scale.
Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications.
TL;DR: Fermentation caused a striking improvement of the ingredients’ baking performance, and the PR fermentate seemed generally more promising as functional ingredient due to its positive impact on bread quality and only moderately increased starch digestibility in bread.
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Improvement of mannitol production by Lactobacillus brevis mutant 3-A5 based on dual-stage pH control and fed-batch fermentations.
Min Yue,Min Yue,Hailong Cao,Jianping Zhang,Jianping Zhang,Shuguang Li,Yanyu Meng,Yanyu Meng,Chen Wei,Huang Lishuxin,Huang Lishuxin,Yuguang Du +11 more
TL;DR: The dual-stage pH control fed-batch fermentation strategy was further developed to improve mannitol yield, wherein the yield increased by 109 % to 215 g/L after 98 h of fermentation, which is the highest yield ever reported using L. brevis.
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