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Biotechnological and in situ food production of polyols by lactic acid bacteria
Production of Sugar Alcohols by Lactic Acid Bacteria in Food and Biotech Settings
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Abstract
Polyols such as mannitol and erythritol can be spontaneously formed by heterofermentative lactic acid bacteria during fermentation.
- Polyols are sugar alcohols found in fruits and vegetables, produced by certain microorganisms.
- They are commonly used in the food and pharmaceutical industries for their desirable properties.
- Mannitol and erythritol can be produced naturally by lactic acid bacteria under specific conditions.
- Sorbitol and xylitol require metabolic engineering for their production in these bacteria.
- The review focuses on the spontaneous formation of mannitol and erythritol in fermented foods.
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