Author
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Saha, Badal |
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Submitted to: Meeting Abstract
Publication Type: Abstract Only Publication Acceptance Date: 8/1/2002 Publication Date: 8/1/2002 Citation: Saha, B.C. 2002. Production of mannitol and lactic acid by Lactobacillus intermedius [abstract]. The World of Microbes. Xth International Congress of Bacteriology and Applied Microbiology, International Union of Microbiological Societies. p. 139. Interpretive Summary: Technical Abstract: In recent years, a lot of research efforts have been directed towards production of polyols by fermentation. Mannitol, a naturally occurring polyol, is widely used in the food, pharmaceutical, medicine, and chemical industry. Lactobacillus intermedius NRRL B-3693 was selected as a good producer of mannitol after screening 72 bacterial cultures obtained from the ARS Culture Collection. The bacterium produced mannitol, lactic acid, and acetic acid from fructose in pH-controlled batch fermentation. Typical yields of mannitol, lactic acid, and acetic acid from 250 g/L fructose were 0.70, 0.20, and 0.12 g, respectively, per g of fructose. The fermentation time was greatly dependent on fructose concentration (from 20 h at 150 g/L to 136 h at 300 g/L) but the product yields were not much dependent on fructose level. Fed-batch fermentation decreased the time of maximum mannitol production from fructose (300 g/L) from 136 h to 92 h. One-third of fructose could be replaced with glucose, maltose, galactose, mannose, starch with glucoamylase (simultaneous saccharification and fermentation), and two-thirds of fructose could be replaced with sucrose. L. intermedius produced an equal mixture of D-(-)- and L-(+)-lactic acid (88 g/L) and ethanol (36 g/L) but no acetic acid from glucose (150 g/L). The factors affecting the production of mannitol by this strain will be described. The prospects of mannitol production by fermentation will be presented. |
