明串珠菌发酵产甘露醇的研究进展

Research progress on mannitol production using Leuconostoc fermentation

明串珠菌是韩国泡菜、德国泡菜和腌菜等发酵蔬菜中的优势细菌,保持产品的质量中起着重要作用,在各种乳制品中也有其的应用,因此近年来在内地对其的研究开始活跃。明串珠菌的发酵产甘露醇实现大规模工业化的潜力非常大,因此主要论述了明串珠菌的甘露醇转化及相关代谢、发酵产甘露醇的研究。

Leuconostoc is the predominant bacterial genus in fermented vegetables, including kimchi, sauerkraut, and pickles, and plays an important role in maintaining the quality of those products. And it is also used in various dairy products. Consequently much attention has increasingly been paid toward the research in China's Mainland in recent years. Mannitol fermented by Leuconostoc has great potential in realizing large-scale industrial production. This paper summarized research advances on Leuconostoc in such aspects as transformation and related marmitol metabolisms and production by fermentation.