Mannitol is produced in a highly efficient fermentative method using
Lactobacillus intermedius NRRL B-30560, or in a biochemical method using
mannitol dehydrogenase isolated from this strain. Fructose serves as the
primary carbon substrate in both the fermentative and biochemical
conversions, but important secondary carbon sources include glucose,
maltose, mannose and galactose. Mannitol is useful in the food,
pharmaceutical, and medicine industries as a sweet-tasting bodying and
texturing agent.
