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J Ind Microbiol Biotechnol. 2006 Oct;33(10):887-90. Epub 2006 May 31.

Effect of salt nutrients on mannitol production by Lactobacillus intermedius NRRL B-3693.

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  • 1Fermentation Biotechnology Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, United States Department of Agriculture, Peoria, IL 61604, USA. sahabc@ncaur.usda.gov


The effects of four salt nutrients (ammonium citrate, sodium phosphate, magnesium sulfate, and manganese sulfate) on the production of mannitol by Lactobacillus intermedius NRRL B-3693 in a simplified medium containing 300 g fructose, 5 g soy peptone, and 50 g corn steep liquor per liter in pH-controlled fermentation at 5.0 at 37 degrees C were evaluated using a fractional factorial design. Only manganese sulfate was found to be essential for mannitol production. Added manganese sulfate concentration of 0.033 g/l was found to support maximum production. The bacterium produced 200.6 +/- 0.2 g mannitol, 61.9 +/- 0.1 g lactic acid, and 40.4 +/- 0.3 g acetic acid from 300 g fructose per liter in 67 h.

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