Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, San Miguel de Tucumán 4000, Argentina.
Appl Microbiol Biotechnol. 2013 Jun;97(11):4713-26. doi: 10.1007/s00253-013-4884-z. Epub 2013 Apr 19.
Polyols such as mannitol, erythritol, sorbitol, and xylitol are naturally found in fruits and vegetables and are produced by certain bacteria, fungi, yeasts, and algae. These sugar alcohols are widely used in food and pharmaceutical industries and in medicine because of their interesting physicochemical properties. In the food industry, polyols are employed as natural sweeteners applicable in light and diabetic food products. In the last decade, biotechnological production of polyols by lactic acid bacteria (LAB) has been investigated as an alternative to their current industrial production. While heterofermentative LAB may naturally produce mannitol and erythritol under certain culture conditions, sorbitol and xylitol have been only synthesized through metabolic engineering processes. This review deals with the spontaneous formation of mannitol and erythritol in fermented foods and their biotechnological production by heterofermentative LAB and briefly presented the metabolic engineering processes applied for polyol formation.
多元醇，如山梨糖醇、赤藓糖醇、木糖醇和麦芽糖醇，天然存在于水果和蔬菜中，由某些细菌、真菌、酵母和藻类产生。由于其有趣的物理化学性质，这些糖醇广泛应用于食品和制药工业以及医学领域。在食品工业中，多元醇被用作天然甜味剂，适用于低热量和糖尿病食品产品。在过去的十年中，通过乳酸杆菌（LAB）的生物技术生产多元醇已被研究作为其当前工业生产的替代方法。虽然异型发酵乳酸菌在某些培养条件下可能自然产生甘露醇和赤藓糖醇，但山梨糖醇和木糖醇仅通过代谢工程过程合成。本文综述了发酵食品中甘露醇和赤藓糖醇的自发形成及其通过异型发酵乳酸菌的生物技术生产，并简要介绍了用于多元醇形成的代谢工程过程。
