The Production of Mannitol by Fermentation

  • Wim Soetaert
  • Petra T. Vanhooren
  • Erick J. Vandamme
Part of the Methods in Biotechnology™ book series (MIBT, volume 10)


D-Mannitol is a sugar alcohol with many applications in food, pharmaceuticals, medicine, and chemistry. Mannitol crystallizes in small white needles with a melting point of 165–170°C. Mannitol has a sweet cool taste owing to its high negative heat of solution (−121 kJ/kg). It is about half as sweet as sucrose. Mannitol has a low solubility in water of only 18% (w/v) at 25°C. Especially in alkaline solutions, it is a powerful sequestrant of metallic ions.


Fermentation Broth Batch Fermentation Raney Nickel Leuconostoc Mesenteroides Mannitol Concentration 
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Copyright information

© Humana Press Inc., Totowa, NJ 1999

Authors and Affiliations

  • Wim Soetaert
    • 1
  • Petra T. Vanhooren
    • 1
  • Erick J. Vandamme
    • 1
  1. 1.Laboratory of Industrial Microbiology and BiocatalysisUniversity of GhentGhentBelgium

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