Mannitol microorganisms

Topinambur tubers Helianthus tvberoms, L.), which contain the D-fructose polysaccharide inulin, can undergo a mannitol fermentation through microorganisms which adhere to the nodules. Similar observations have been made with clamped beets (that is, beets which have been conserved by covering with earth), the sucrose of which can become inverted and partially reduced to D-mannitol. ... 

Alditols are oxidized by certain microorganisms for example, Acetobacter suboxydans converts D-mannitol into D-fructose the oxidation may occur... 

Some microorganisms can specifically produce mannitol from glucose or fructose without making a sorbitol byproduct (Smiley et al., 1967 Song et al., 2002 Wisselink et al, 2002 Saha, 2003). Mannitol, at 180g/L, can be easily recovered from the fermentation broth by cooling crystallization. Thus, research efforts have been directed toward production of mannitol by fermentation and enzymatic means (Vandamme and Soetaert, 1995). In this paper, the authors review the production of mannitol by lactic acid bacteria. 

The strain S. antibioticus was cultivated at 28 °C on soybean flour and mannitol and its pH was adjusted to 7.8 [37]. The culture was stirred at 800 rpm for 72 hours with aeration (volumetric ratio 1 20). The yield of boromycin was 0.167 g/L from a 3200 L fermentor. The test with Botrytis cinerea was used to test microorganisms for the presence of boromycin. The following Table 3 shows the various concentrations at which the boromycin inhibits different microorganisms in the plate diffusion test. The numbers give inhibition zones for different concentrations. 

TCDD. Early studies by Matsumura and Benezet (20) demonstrated that microbial metabolism was very slow if it occurred at all. Further work confirmed that although 2,3,7,8-TCDD is indeed relatively stable to microbial metabolism, two Isolated microorganisms that gave water soluble metabolites were identified. In both aquatic sediment and terrestrial soil systems, metabolism of 2,3,7, 8-TCDD was demonstrated. Addition of nutrients such as glucose, mannitol, and bactopeptone stimulated the transformation (21). 

Lactic acid (LA), 2-hydroxypropionic acid, is the simplest hydroxyl acid. It has a long history, and it has existed from at least four to five thousand years ago for preservation of human foodstuffs by fermentation (Davidson et al., 1995). LA was first discovered in sour milk by Scheele in 1780, who initially considered it a milk component. In 1789, Lavoisier named this milk component acide lactique, which became the possible origin of the current terminology for LA. And later, Pasteur discovered that LA was not a milk component but a fermentation metabolite generated by certain microorganisms (Wee et al., 2006). In 1839, Fremy demonstrated fermentative production of LA from various kinds of carbohydrates such as sucrose, lactose, mannitol, starch, and dextrin. The first commercial production of LA started in the United States by a microbial process in 1881 (Vijayakumar et al., 2008). 

Although cellulose is abundantly synthesized by plants and a host of microorganisms, the mechanism of its enzymic synthesis is still obscur. That a complex mechanism is involved is illustrated by the fact that a cellulose produced by Acetobacter xylinum acting on D-glucose-l-C had 82% of the activity in C-1 of the D-glucose units and the remainder equally distributed between C-3 and C-4. A distribution of label was also shown with D-mannitol-l-C or D-glucose-2-C as substrates. Thus, some of the original... 

Additional yeast spoilage is induced by species of the genera Candida Mycoderma), Pischia and Hansenula (Willia). Other microorganisms are involved in the formation of viscous, moldy and ropy wine flavor defects. Bacterial spoilage may involve acetic acid and lactic acid bacteria. In this case vinegar or lactic acid souring is detectable. It has usually been associated with mannitol fermentation which may result in considerable amounts of mannitol. 

It is well known that a has a profound influence on the growth and metabolism of microorganisms in SSF. At a low a., fungi generally accumulate polyols, such as glycerol, erythritol, arabitol, or mannitol, to prevent water loss from the cells. 

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