SOME TAXONOMICAL CHARACTERISTICS OF ENCAPSULATED LACTOBACILLUS SP KPB-167B ISOLATED FROM KEFIR GRAINS AND CHARACTERIZATION OF ITS EXTRACELLULAR POLYSACCHARIDE

被引：24

作者：

YOKOI, H ^{[1
]}

WATANABE, T ^{[1
]}

FUJII, Y ^{[1
]}

MUKAI, T ^{[1
]}

TOBA, T ^{[1
]}

ADACHI, S ^{[1
]}

机构：

[1] TOHOKU UNIV, FAC AGR, ANIM PROD TECHNOL LAB, AOBA KU, SENDAI 981, JAPAN

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1991年 / 13卷 / 04期

关键词：

LACTOBACILLUS SP; KEFIR GRAINS; KEFIRAN;

D O I：

10.1016/0168-1605(91)90083-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A capsular polysaccharide-producing strain KPB-167B isolated from kefir grains was identified as a homofermentative Lactobacillus. The carbohydrate fermentation pattern and DNA base composition of the strain were different from those of other capsular Lactobacillus species previously isolated from kefir grains. The polysaccharide produced by Lactobacillus sp. KPB-167B was found similar to kefiran by C-13-NMR and methylation analysis. Lactobacillus sp. KPB-167B could grow and produce capsular polysaccharide in MRSL medium with better yield than L. kefiranofaciens, which suggested that it is suitable for kefiran production.

引用

页码：257 / 264

页数：8