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

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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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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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