Method for making mannitol with Lactobacillus intermedius

Chemistry: molecular biology and microbiology – Micro-organism – tissue cell culture or enzyme using process... – Preparing oxygen-containing organic compound

Reexamination Certificate

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C435S137000, C435S189000, C435S105000, C435S170000

Reexamination Certificate

active

06855526

ABSTRACT:
Mannitol is produced in a highly efficient fermentative method usingLactobacillus intermediusNRRL B-30560, or in a biochemical method using mannitol dehydrogenase isolated from this strain. Fructose serves as the primary carbon substrate in both the fermentative and biochemical conversions, but important secondary carbon sources include glucose, maltose, mannose and galactose. Mannitol is useful in the food, pharmaceutical, and medicine industries as a sweet-tasting bodying and texturing agent.

REFERENCES:
patent: 0 486 024 (1992-05-01), None
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M. Makkee et al.,Combined Action of an Enzyme and a Metal Catalyst on the Conversion of α-Glucose/α-Fructose Mixtures into α-Mannitol, Carbonhydrate Research, 138 (1985) 237-245.
Jong Won Yun et al.,Microbial Transformation of Fructose to Mannitol by Lactobacillus sp. KY-107, Biotechnology Letters vol. 18, No. 1 (Jan. 1996) 35-40.
Jong Won Yun et al.,A Comparative Study of Mannitol Production by Two Lactic Acid Bacteria, Journal of Fermentation and Bioengineering, (1998) vol. 85, No. 2, 203-309.
M. Korakli et al.,Production of Mannitol by Lactobacillus sanfranciscensis, Adv. Food Sci (CMTL) vol. 22, No. 1/2, 1-4 (2000).

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