Mannitol production by lactic acid bacteria: a review

By H. W. Wisselink, R. Weusthuis, G. Eggink, J. Hugenholtz, G. Grobben. 2002

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Yeast and bacterial modulation of wine aroma and flavour (2005, background): “In general, the homofermentative lactic acid bacteria will only produce small amounts of mannitol, whereas some heterofermentative lactic acid bacteria produce and export substantial amounts of mannitol (Wisselink et al. 2002).”
Relevant factors for the preparation of freeze-dried lactic acid bacteria (2004, background): “…1997c); (ii) stabilisation of the protein structure, and hence preservation of functionality associated with formation of sorbitol–protein complexes (Wisselink et al., 2002); and ing medium compounds, during prolonged storage of freeze-dried Lb. ARTICLE IN PRESS (iii) maintenance of turgor, owing…”
Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures—an Overview (2011, neutral): “(Wisselink et al. 2002).”
Microbial Formation and Modification of Flavor and Off-Flavor Compounds in Wine (2009, background): “Fructose reduction by both heterolactic and homolactic bacteria results in the formation of mannitol, a six-carbon sugar alcohol (polyol), perceived as sliminess with a vinegary-estery, slightly sweet taste (also known as mannite disease) (von Weymarn et al. 2002; Wisselink et al. 2002) (Fig.”