Bioenergy Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, United States Department of Agriculture, Peoria, IL 61604, USA.
Appl Microbiol Biotechnol. 2011 Feb;89(4):879-91. doi: 10.1007/s00253-010-2979-3. Epub 2010 Nov 10.
Mannitol, a naturally occurring polyol (sugar alcohol), is widely used in the food, pharmaceutical, medical, and chemical industries. The production of mannitol by fermentation has become attractive because of the problems associated with its production chemically. A number of homo- and heterofermentative lactic acid bacteria (LAB), yeasts, and filamentous fungi are known to produce mannitol. In particular, several heterofermentative LAB are excellent producers of mannitol from fructose. These bacteria convert fructose to mannitol with 100% yields from a mixture of glucose and fructose (1:2). Glucose is converted to lactic acid and acetic acid, and fructose is converted to mannitol. The enzyme responsible for conversion of fructose to mannitol is NADPH- or NADH-dependent mannitol dehydrogenase (MDH). Fructose can also be converted to mannitol by using MDH in the presence of the cofactor NADPH or NADH. A two enzyme system can be used for cofactor regeneration with simultaneous conversion of two substrates into two products. Mannitol at 180 g l(-1) can be crystallized out from the fermentation broth by cooling crystallization. This paper reviews progress to date in the production of mannitol by fermentation and using enzyme technology, downstream processing, and applications of mannitol.
甘露醇是一种天然存在的多元醇（糖醇），广泛应用于食品、制药、医疗和化工行业。由于其化学生产过程中存在问题，发酵法生产甘露醇已变得颇具吸引力。许多同型发酵和异型发酵的乳酸细菌（LAB）、酵母和丝状真菌都被认为可以产生甘露醇。特别是，一些异型发酵的 LAB 是从果糖生产甘露醇的优秀生产者。这些细菌可以将果糖转化为甘露醇，转化率为 100%，且葡萄糖和果糖的比例为 1:2。葡萄糖转化为乳酸和乙酸，果糖转化为甘露醇。负责将果糖转化为甘露醇的酶是 NADPH 或 NADH 依赖性甘露醇脱氢酶（MDH）。在 NADPH 或 NADH 存在的情况下，也可以使用 MDH 将果糖转化为甘露醇。利用双酶系统可以同时对两种底物进行转化，以同时进行辅酶再生。甘露醇可以通过冷却结晶从发酵液中结晶出来，浓度可达 180g/L。本文综述了目前通过发酵和利用酶技术生产甘露醇、下游处理以及甘露醇应用方面的进展。
