Production of mannitol and lactic acid by fermentation with Lactobacillus intermedius NRRL B‐3693

Publisher Website
Google Scholar
Abstract
Lactobacillus intermedius B‐3693 was selected as a good producer of mannitol from fructose after screening 72 bacterial strains. The bacterium produced mannitol, lactic acid, and acetic acid from fructose in pH‐controlled batch fermentation. Typical yields of mannitol, lactic acid, and acetic acid from 250 g/L fructose were 0.70, 0.16, and 0.12 g, respectively per g of fructose. The fermentation time was greatly dependent on fructose concentration but the product yields were not dependent on fructose level. Fed‐batch fermentation decreased the time of maximum mannitol production from fructose (300 g/L) from 136 to 92 h. One‐third of fructose could be replaced with glucose, maltose, galactose, mannose, raffinose, or starch with glucoamylase (simultaneous saccharification and fermentation), and two‐thirds of fructose could be replaced with sucrose. L. intermedius B‐3693 did not co‐utilize lactose, cellobiose, glycerol, or xylose with fructose. It produced lactic acid and ethanol but no acetic acid from glucose. The bacterium produced 21.3 ± 0.6 g lactic acid, 10.5 ± 0.3 g acetic acid, and 4.7 ± 0.0 g ethanol per L of fermentation broth from dilute acid (15% solids, 0.5% H2SO4, 121°C, 1 h) pretreated enzyme (cellulase, β‐glucosidase) saccharified corn fiber hydrolyzate. © 2003 Wiley Periodicals, Inc. Biotechnol Bioeng 82: 864–871, 2003.