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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)

Abstract

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.

Keywords

Fermentation Broth Batch Fermentation Raney Nickel Leuconostoc Mesenteroides Mannitol Concentration 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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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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