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dc.contributor.author
Ortiz, María Eugenia
dc.contributor.author
Bleckwedel, Juliana
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Raya, Raul Ricardo
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Mozzi, Fernanda Beatriz
dc.date.available
2015-10-06T16:03:50Z
dc.date.issued
2013-06
dc.identifier.citation
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
dc.identifier.issn
0175-7598
dc.identifier.uri
http://hdl.handle.net/11336/2346
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ERYTHRITOL
dc.subject
LACTIC ACID BACTERIA
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LOW-CALORIE SUGARS
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MANNITOL
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POLYOLS
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SORBITOL
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Bioprocesamiento Tecnológico, Biocatálisis, Fermentación
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Biotecnología Industrial
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Biotechnological and in situ food production of polyols by lactic acid bacteria
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-03-30 10:35:44.97925-03
dc.identifier.eissn
1432-0614
dc.journal.volume
97
dc.journal.number
11
dc.journal.pagination
4713-4726
dc.journal.pais
Alemania
dc.journal.ciudad
Berlín
dc.description.fil
Fil: Ortiz, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); Argentina
dc.description.fil
Fil: Bleckwedel, Juliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); Argentina
dc.description.fil
Fil: Raya, Raul Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); Argentina
dc.description.fil
Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); Argentina
dc.journal.title
Applied Microbiology and Biotechnology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/journal/253
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s00253-013-4884-z
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