ArticleApplied and environmental microbiology2025
Insights into the production of erythritol by strains of
Article in Applied and environmental microbiology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Erythritol is a sugar alcohol that is occasionally produced by heterofermentative lactic acid bacteria (LAB). Although such biosynthesis has rarely been reported during sourdough production, the potential of the sourdough strains IMPORTANCE: Lactic acid bacteria have a limited biosynthesis capacity. Their main carbohydrate breakdown pathways enable them to produce energy and to maintain their redox balance. The latter is accomplished through the production of lactic acid in the case of homofermentative lactic acid bacteria and ethanol or acetic acid in the case of heterofermentative ones. However, under certain conditions, other branches of this pathway become active, which lead to end-metabolites that are produced seldomly. An example of such an end-metabolite is erythritol, which was already detected during sourdough production but never investigated in detail. The present study showed the production of erythritol by
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