The DOI matches its Crossref record; 78 of the 78 references it cites were found in a registry or an index.
Mannitol production by lactic acid bacteria: a review
Open accessAbstract
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 (Wisselink et al. 2002).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Wisselink et al. 2002
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“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
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Cites
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Lactic acid bacteria as functional starter cultures for the food fermentation industry
Leroy, F., & De Vuyst, L. (2004) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2003.09.004 · Cited by 1,852
Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216
Probiotic functional foods: Survival of probiotics during processing and storage
Tripathi, M. K., & Giri, S. K. (2014) · Journal of Functional Foods · doi:10.1016/j.jff.2014.04.030 · Cited by 1,181
Sugar alcohols—their role in the modern world of sweeteners: a review
Grembecka, M. (2015) · European Food Research and Technology · doi:10.1007/s00217-015-2437-7 · Cited by 498
Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food
Jung, J. Y., Lee, S. H., Kim, J. M., Park, M. S., Bae, J., Hahn, Y., Madsen, E. L., & Jeon, C. O. (2011) · Applied and Environmental Microbiology · doi:10.1128/aem.02157-10 · Cited by 502
Metadata
- 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
- Venue
- International Dairy Journal
- Publisher
- Elsevier BV
- Published
- 2002-01
- Volume
- 12
- Issue
- 2-3
- Pages
- 151-161
- ISSN
- 0958-6946 (ISSN-L)
- 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
- 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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