Mannitol production by lactic acid bacteria: a review

Wisselink, H.W; Weusthuis, R.A; Eggink, G; Hugenholtz, J; Grobben, G.J

doi:10.1016/s0958-6946(01)00153-4

Cited by 397Probiotics and Fermented FoodsMicrobial Metabolic Engineering and BioproductionMicrobial Metabolites in Food Biotechnology

Mannitol production by lactic acid bacteria: a review

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Wisselink, H.W, Weusthuis, R.A, Eggink, G, Hugenholtz, J, Grobben, G.J·2002·International Dairy Journal

DOI 10.1016/s0958-6946(01)00153-4

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Abstract

Mannitol is a polyol or sugar alcohol that is produced by several organisms. Mannitol is assumed to have several beneficial effects, as an antioxidant (protection against oxidative damage by oxygen radicals) and as a non-metabolizable sweetener. Mannitol can therefore be applied to foods leading to health-promoting effects (functional foods). Mannitol-producing lactic acid bacteria may directly be applied in the manufacture of foods and this may lead to fermented food products with an extra nutritional value. In this article, the production of mannitol by lactic acid bacteria is reviewed. Several heterofermentative lactic acid bacteria produce mannitol in large amounts, using fructose as an electron acceptor, whereas homofermentative lactic acid bacteria only produce small amounts of mannitol, often only when the bacteria are defective in lactate dehydrogenase activity. The physiology, pathways and genetics of mannitol production in both homofermentative and heterofermentative lactic acid bacteria are presented and discussed.

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In general, the homofermentative lactic acid bacteria will only produce small amounts of mannitol, whereas some heterofermentative lactic acid bacteria produce and export substantial amounts of mannitol.
“In general, the homofermentative lactic acid bacteria will only produce small amounts of mannitol, whereas some heterofermentative lactic acid bacteria produce and export substantial amounts of mannitol (Wisselink et al. 2002).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Wisselink et al. 2002
The indexed copy’s Abstract says several heterofermentative lactic acid bacteria produce large amounts of mannitol, while homofermentative bacteria produce only small amounts. It does not say that the heterofermentative bacteria export the mannitol, so that part of the attributed claim is unsupported. (LLM, conf=0.86)
Experimental — accuracy not yet measured
Mannitol can serve as a sole carbon source for the homofermentative lactic acid bacteria Lactobacillus plantarum.
“Mannitol can serve as a sole carbon source for the homofermentative lactic acid bacteria Lactobacillus plantarum (Davis et al. 1988, Liu et al. 1995, Wisselink et al. 2002).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Wisselink et al. 2002
The available passages are bibliographic information and do not address whether Lactobacillus plantarum can use mannitol as its sole carbon source. Searches for that claim, including “sole carbon source” and mannitol utilization, returned no relevant passage from the paper. (LLM, conf=0.70)
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Authors: Wisselink, H. W., Weusthuis, R. A., Eggink, G., Hugenholtz, J., & Grobben, G. J.
Affiliations: Wageningen University & Research (NL)
Nederlands Instituut Voor Zuivel Oonderzoek (NL)
Corresponding author: Wisselink, H.W
ORCID: Weusthuis, R.A
Eggink, G
Hugenholtz, J
Venue: International Dairy Journal
Publisher: Elsevier BV
Published: 2002-01
Volume: 12
Issue: 2-3
Pages: 151-161
ISSN: 0958-6946 (ISSN-L)
DOI: 10.1016/s0958-6946(01)00153-4
OpenAlex: W2005095645
Cited by: 396
References: 78
Citations by year: 2026: 10 · 2025: 33 · 2024: 18 · 2023: 21 · 2022: 28 · 2021: 26 · 2020: 21 · 2019: 16 · 2018: 20 · 2017: 16 · 2016: 22 · 2015: 11 · 2014: 24 · 2013: 18 · 2012: 27
FWCI: 14.26
Type: journal article
Language: en
Open access: green
research.wur.nl
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: International Dairy Journal (publishedVersion)
Socio-Environmental Systems Modeling (acceptedVersion)
Data Archiving and Networked Services (DANS) (submittedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Microbial Metabolic Engineering and Bioproduction
Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
Keywords: mannitol production, lactic acid bacteria, sugar alcohols, functional foods, antioxidant activity, heterofermentative lactic acid bacteria, homofermentative lactic acid bacteria, fermentation pathways, fermented foods

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Mannitol production by lactic acid bacteria: a review

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