{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T06:01:09Z","timestamp":1790143269666,"version":"4.0.1"},"reference-count":29,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T00:00:00Z","timestamp":1790035200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T00:00:00Z","timestamp":1790035200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["MicrobiologyOpen"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Mannitol is a naturally occurring sugar alcohol with several applications in the food and pharmaceutical industries, with special interest as a low\u2010calorie sweetener. While mannitol can be synthesized chemically, synthesis by bacterial fermentation is an attractive means of production due to its low cost, mild (near\u2010ambient) conditions for synthesis and high yield. Bacterial production also allows the possibility of using low\u2010cost, second\u2010generation feedstocks to produce mannitol in a sustainable manner. In this work, we describe the feasibility of producing mannitol from yacon (\n                    <jats:italic>Smallanthus sonchifolius<\/jats:italic>\n                    ) tuber using\n                    <jats:italic>Leuconostoc mesenteroides<\/jats:italic>\n                    and\n                    <jats:italic>Fructobacillus fructophilus<\/jats:italic>\n                    previously isolated from floral sources. The tuber contains over 50% fructooligosaccharides (FOS) which was found to be bioavailable for mannitol production without prior hydrolysis or saccharifying pretreatments. Initial screening of several fructose\u2010tolerant lactic acid bacteria (LAB) led to the selection of the most robust mannitol\u2010producing strains for optimizing culture conditions and scale\u2010up. We ultimately demonstrated the successful production of up to 7\u2009g\/L mannitol using\n                    <jats:italic>L. mesenteroides<\/jats:italic>\n                    with 2% yacon root powder in 200\u2009mL bioreactors, achieving a yield greater than 0.6\u2009g mannitol\/g FOS with no significant decrease in titers as the scale of culture is increased. Our study demonstrates that yacon powder is a suitable and cheap substrate for the sustainable and economical production of an important sugar alcohol by biotransformation. Finally, we discuss future approaches to increase the scale and purity of production.\n                  <\/jats:p>","DOI":"10.1002\/mbo3.70387","type":"journal-article","created":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T05:07:47Z","timestamp":1790140067000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Single\u2010Step Production of Mannitol From Yacon Fructo\u2010Oligosaccharides Using Fructophilic Lactic Acid Bacteria"],"prefix":"10.1002","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0895-5189","authenticated-orcid":false,"given":"Arun S.","family":"Rajkumar","sequence":"first","affiliation":[{"name":"Teagasc Food Research Centre, Moorepark Fermoy Cork Ireland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2577-9028","authenticated-orcid":false,"given":"John","family":"Leech","sequence":"additional","affiliation":[{"name":"Teagasc Food Research Centre, Moorepark Fermoy Cork Ireland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2508-205X","authenticated-orcid":false,"given":"Olivia","family":"McAuliffe","sequence":"additional","affiliation":[{"name":"Teagasc Food Research Centre, Moorepark Fermoy Cork Ireland"},{"name":"School of Biological Sciences Queens University Belfast  Northern Ireland"},{"name":"Teagasc Climate Centre, Moorepark Fermoy Cork Ireland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,22]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1128\/JB.01227-07"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1128\/MRA.01297-20"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2020-19120"},{"key":"e_1_2_10_5_1","unstructured":"Beotanics.2019. Yacon Fact Sheet. InBeotanics Profile Compendium."},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1002\/bab.1590"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10295-010-0823-5"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biortech.2012.03.075"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods8110526"},{"key":"e_1_2_10_10_1","doi-asserted-by":"crossref","first-page":"331","DOI":"10.1002\/9781118373941.ch15","volume-title":"Sweeteners and Sugar Alternatives in Food Technology","author":"Deis R. C.","year":"2012"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1093\/nar\/gkab1045"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00449-008-0269-6"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.1271\/bbb.59.2346"},{"key":"e_1_2_10_14_1","unstructured":"Grandview.2024. Mannitol Market Size Share & Trends Analysis Report By Application (Food Additive Pharmaceuticals Industrial Surfactants) By Region (North America Europe Asia Pacific Latin America MEA) And Segment Forecasts 2025 \u2212 2030. Grand View Research."},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-015-2437-7"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.112083"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12010-022-03836-5"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biteb.2023.101350"},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00253-012-3945-z"},{"key":"e_1_2_10_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biortech.2015.03.077"},{"key":"e_1_2_10_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2020.108546"},{"key":"e_1_2_10_22_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00253-017-8395-1"},{"key":"e_1_2_10_23_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00253-006-0364-z"},{"key":"e_1_2_10_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.enzmictec.2006.02.001"},{"key":"e_1_2_10_25_1","doi-asserted-by":"crossref","first-page":"261","DOI":"10.1007\/978-1-59259-261-6_21","volume-title":"Carbohydrate Biotechnology Protocols","author":"Soetaert W.","year":"1999"},{"key":"e_1_2_10_26_1","doi-asserted-by":"publisher","DOI":"10.1021\/bp025718s"},{"key":"e_1_2_10_27_1","doi-asserted-by":"crossref","first-page":"151","DOI":"10.1016\/S0958-6946(01)00153-4","article-title":"Mannitol Production by Lactic Acid Bacteria: A Review","volume":"12","author":"Wisselink H. 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