Artículo
Biotechnological and in situ food production of polyols by lactic acid bacteria
Fecha de publicación:
06/2013
Editorial:
Springer
Revista:
Applied Microbiology And Biotechnology
ISSN:
0175-7598
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Resumen
Polyols such as mannitol, erythritol, sorbitol, and
xylitol are naturally found in fruits and vegetables and are
produced by certain bacteria, fungi, yeasts, and algae. These
sugar alcohols are widely used in food and pharmaceutical
industries and in medicine because of their interesting physicochemical
properties. In the food industry, polyols are
employed as natural sweeteners applicable in light and
diabetic food products. In the last decade, biotechnological
production of polyols by lactic acid bacteria (LAB) has been
investigated as an alternative to their current industrial production.
While heterofermentative LAB may naturally produce
mannitol and erythritol under certain culture
conditions, sorbitol and xylitol have been only synthesized
through metabolic engineering processes. This review deals
with the spontaneous formation of mannitol and erythritol in
fermented foods and their biotechnological production by
heterofermentative LAB and briefly presented the metabolic
engineering processes applied for polyol formation.
Archivos asociados

Citación:
Ortiz, María Eugenia; Bleckwedel, Juliana; Raya, Raul Ricardo; Mozzi, Fernanda Beatriz; Biotechnological and in situ food production of polyols by lactic acid bacteria; Springer; Applied Microbiology And Biotechnology; 97; 11; 6-2013; 4713-4726
Comunidades y colecciones
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Articulos(CERELA) [715]
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)