The demand for sugar reduction in products across the food and beverage industries has evoked the development of novel processes including the application of fermentation with lactic acid bacteria. Heterofermentative lactic acid bacteria (LAB) are diverse in their ability to utilise fermentable sugars and can also convert fructose into the sweet tasting polyol, mannitol. The sourdough microbiota has long been recognised as an ecological niche for a range of homofermentative and heterofermentative lactic acid bacteria. A leading determinant in the biodiversity of sourdough microbial populations is the type of flour used. Ten non-wheat flours were used and back-slopped for 7 days resulting in the isolation of 52 mannitol producing isolates which spanned six heterofermentative species of the genera Lactobacillus, Leuconostoc and Weissella. Assessment of mannitol productivity in fructose concentrations up to 100 g/L found Leuconostoc citreum TR116, to have the best mannitol producing characteristics, consuming 95% of available fructose and yielding 0.68 g of mannitol per gram of fructose consumed which equates to the maximal theoretical yield. Investigation of the effects of initial pH on mannitol production and other fermentation parameters in the isolates found pH 7 to be best for isolates Lactobacillus brevis TR052, Leuconostoc fallax TR111, Leuconostoc citreum TR116, Leuconostoc mesenteroides TR154 and Weissella paramesenteroides TR212, while pH 6 was optimal for Leuconostoc pseudomesenteroides TR080. The fermentation of apple juice with each isolate resulted in sugar reduction ranging from 30.3–74.0 g/L (34–72%). When apple juice fermentation with Leuconostoc citreum TR116 was scaled up to 1 L bioreactor a reduction in sugar of 98.6 g/L (83%) was achieved along with the production of 61.6 g/L mannitol. This demonstrates a fermentative process for sugar reduction in fruit juice with concomitant production of the sweet metabolite mannitol to create a fermentate that is suitable for further development as a low sugar fruit juice alternative.

食品和饮料行业对产品中糖分减少的需求引发了新工艺的开发，包括应用乳酸菌发酵。异发酵乳酸菌（LAB）利用可发酵糖的能力多种多样，还可以将果糖转化为甜味多元醇甘露醇。长期以来，酵母菌一直被认为是一系列同型发酵和异型发酵乳酸菌的生态位。酵母微生物群的生物多样性的主要决定因素是所用面粉的类型。使用了十种非小麦粉，并进行了7天的后倾斜处理，从而分离出了52株产生甘露醇的分离株，这些分离株跨越了乳酸杆菌属的6种异发酵种。，Leuconostoc和Weissella。对果糖浓度高达100 g / L的甘露醇生产率进行评估后发现，柠檬亮氨酸TR116具有最佳的甘露醇生产特性，消耗95％的可用果糖，每克消耗的果糖可产生0.68 g的甘露醇，这相当于理论上的最大产量。研究初始pH对分离株中甘露醇产量和其他发酵参数的影响，发现pH 7最适合于短乳杆菌TR052，Leuconostoc fallax TR111，Leuconostoc citreum TR116，Leuconostoc mesenteroides TR154和Weissella paramesenteroidesTR212，而pH 6最适合假性中甲类隐球菌TR080。每个分离株对苹果汁的发酵导致糖分减少30.3-74.0 g / L（34-72％）。当将用柠檬亮氨酸TR116进行苹果汁发酵的规模扩大到1 L生物反应器时，糖产量减少98.6 g / L（83％），同时产生61.6 g / L甘露醇。这证明了用于降低果汁中糖含量的发酵过程，同时产生了甜味代谢产物甘露醇，从而形成了一种适合进一步发展为低糖果汁替代品的发酵物。