Applied Microbiology and Biotechnology

, Volume 72, Issue 4, pp 676–680 | Cite as

A low-cost medium for mannitol production by Lactobacillus intermedius NRRL B-3693

Biotechnological Products and Process Engineering

Abstract

The production of mannitol by Lactobacillus intermedius NNRL B-3693 using molasses as an inexpensive carbon source was evaluated. The bacterium produced mannitol (104 g/l) from molasses and fructose syrups (1:1; total sugars, 150 g/l; fructose:glucose 4:1) in 16 h. Several kinds of inexpensive organic and inorganic nitrogen sources and corn steep liquor were evaluated for their potential to replace more expensive nitrogen sources derived from Bacto-peptone and yeast extract. Soy peptone D (5 g/l) and corn steep liquor (50 g/l) were found to be suitable substitutes for Bacto-peptone (5 g/l) and Bacto-yeast extract (5 g/l), respectively. The bacterium produced 105 g mannitol per liter from the molasses and fructose syrup (1:1, total sugars 150 g/l; fructose:glucose 4:1) in 22 h using a combination of soy peptone D (5 g/l) and corn steep liquor (50 g/l). This is the first report on the production of mannitol by fermentation using molasses and corn steep liquor.

Keywords

Fermentation Fructose Mannitol Lactic Acid Bacterium Corn Steep Liquor 

Notes

Acknowledgement

The author thanks Gregory J. Kennedy for excellent technical assistance.

References

  1. De Man JC, Rogosa M, Sharpe ME (1960) A medium for the cultivation of Lactobacilli. J Appl Bacteriol 23:130–135Google Scholar
  2. Johnson JC (1976) Sugar alcohols and derivatives. In: Specialized sugars for the food industry. Noyes Data, New Jersey, p 313Google Scholar
  3. Korakli M, Schwarz E, Wolf G, Hammes WP (2000) Production of mannitol by Lactobacillus sanfranciscensis. Adv Food Sci 22:1–4Google Scholar
  4. Makkee M, Kieboom APG, Van Bekkum H (1985) Production methods of d-mannitol. Starch/Stärke 37:136–141Google Scholar
  5. Richter H, Hamann I, Unden G (2003) Use of the mannitol pathway in fructose fermentation of Oenococcus oeni due to limiting redox regeneration capacity of the ethanol pathway. Arch Microbiol 179:227–233Google Scholar
  6. Saha BC (2003) Production of mannitol by fermentation. In: Saha BC (ed) Fermentation biotechnology. American Chemical Society, Washington, District of Columbia, pp 67–85Google Scholar
  7. Saha BC (2004) Purification and characterization of a novel mannitol dehydrogenase from Lactobacillus intermedius. Biotechnol Prog 20:537–542CrossRefGoogle Scholar
  8. Saha BC, Nakamura LK (2003) Production of mannitol and lactic acid by fermentation with Lactobacillus intermedius NRRL B-3693. Biotechnol Bioeng 82:864–871CrossRefGoogle Scholar
  9. Smiley KL, Cadmus MC, Liepins P (1967) Biosynthesis of d-mannitol from d-glucose by Aspergillus candidus. Biotechnol Bioeng 9:365–374CrossRefGoogle Scholar
  10. Soetaert W, Buchholz K, Vandamme EJ (1995) Production of d-mannitol and d-lactic acid by fermentation with Leuconostoc mesenteroides. Agro Food Ind Hi Technol 6:41–44Google Scholar
  11. Song K-H, Lee J-K, Song J-Y, Hong S-G, Baek H, Kim S-Y, Hyun H-H (2002) Production of mannitol by a novel strain of Candida magnoliae. Biotechnol Lett 24:9–12CrossRefGoogle Scholar
  12. Vandamme EJ, Soetaert W (1995) Biotechnical modification of carbohydrates. FEMS Microbiol Rev 16:163–186CrossRefGoogle Scholar
  13. von Weymarn FNW, Hujanen M, Leisola MSA (2002) Production of d-mannitol by heterofermentative lactic acid bacteria. Process Biochem 37:1207–1213CrossRefGoogle Scholar
  14. von Weymarn FNW, Kiviharju KJ, Jaaskelainen SP, Leisola MSA (2003) Scale-up of a new bacterial mannitol production process. Biotechnol Prog 19:815–821CrossRefGoogle Scholar
  15. Wisselink HW, Weusthuis RA, Eggink G, Hugenholtz J, Grobben GJ (2002) Mannitol production by lactic acid bacteria: a review. Int Dairy J 12:151–161CrossRefGoogle Scholar
  16. Yun JW, Kang SC, Song SK (1996) Microbial transformation of fructose to mannitol by Lactobacillus sp. KY-107. Biotechnol Lett 18:35–40CrossRefGoogle Scholar

Copyright information

© Springer-Verlag 2006

Authors and Affiliations

  1. 1.Fermentation Biotechnology Research Unit, National Center for Agricultural Utilization Research, Agricultural Research ServiceUnited States Department of AgriculturePeoriaUSA

Personalised recommendations