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Optimal production of low-calorie sugars

Optimal production of low-calorie sugars

In collaboration with partner 3 (UCL), we have developed a fermentation method to produce sorbitol and mannitol in a pH controlled batch culture. With the optimised production strains delivered by UCL (Group Hols), we were able to obtain 30% rerouting towards polyols in growing cultures.

The feasibility of using homofermentative LAB (the major players in food fermentation) for polyol production has been demonstrated in this project. The fact that genetically modified strains were used in this task hampers the commercial application of the method.

Reported by

NIZO food research
P.O. Box 20
6710 BA Ede
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