Hostname: page-component-586b7cd67f-l7hp2 Total loading time: 0 Render date: 2024-11-26T14:27:25.888Z Has data issue: false hasContentIssue false
  • English
  • Français

A new fermented milk using capsular polysaccharide-producing Lactobacillus kefiranofaciens isolated from kefir grains

Published online by Cambridge University Press:  01 June 2009

Takahiro Toba ,
Hitoshi Uemura ,
Takao Mukai ,
Toshihiro Fujii ,
Takatoshi Itoh  and
Susumu Adachi
Takahiro Toba
Affiliation:
Laboratory of Animal Products Chemistry, Faculty of Agriculture, Tohoku University, 1-1 Tsutsumidori-Amamiyamachi, Aobaku, Sendai 981, Japan
Hitoshi Uemura
Affiliation:
Laboratory of Animal Products Chemistry, Faculty of Agriculture, Tohoku University, 1-1 Tsutsumidori-Amamiyamachi, Aobaku, Sendai 981, Japan
Takao Mukai
Affiliation:
Laboratory of Animal Products Chemistry, Faculty of Agriculture, Tohoku University, 1-1 Tsutsumidori-Amamiyamachi, Aobaku, Sendai 981, Japan
Toshihiro Fujii
Affiliation:
Laboratory of Animal Products Chemistry, Faculty of Agriculture, Tohoku University, 1-1 Tsutsumidori-Amamiyamachi, Aobaku, Sendai 981, Japan
Takatoshi Itoh
Affiliation:
Laboratory of Animal Products Chemistry, Faculty of Agriculture, Tohoku University, 1-1 Tsutsumidori-Amamiyamachi, Aobaku, Sendai 981, Japan
Susumu Adachi
Affiliation:
Laboratory of Animal Products Chemistry, Faculty of Agriculture, Tohoku University, 1-1 Tsutsumidori-Amamiyamachi, Aobaku, Sendai 981, Japan
Get access Rights & Permissions [Opens in a new window]

Summary

A new fermented milk was prepared by using capsular polysaccharide-producing Lactobacillus kefiranofaciens K1 isolated from kefir grains. Fermentation was carried out at 30°C for 18 h, when pH 4·5 was attained. The product had a ropy consistency and was resistant to syneresis. However, the product was given lower scores for acceptability by a consumer panel than a similar product made with Lb. delbrueckii subsp. bulgaricus.

Type
Original Articles
Information
Journal of Dairy Research , Volume 58 , Issue 4 , November 1991 , pp. 497 - 502
Copyright
Copyright © Proprietors of Journal of Dairy Research 1991

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

De Man, J. C., Rogosa, M. & Sharpe, M. E. 1960 A medium for the cultivation of lactobacilli. Journal of Applied Bacteriology 23 130–135CrossRefGoogle Scholar
Driessen, F. M. & De Boer, R. 1989 Fermented milks with selected intestinal bacteria: a healthy trend in new products. Netherlands Milk and Dairy Journal 43 367–382Google Scholar
Fujisawa, T., Adachi, S., Toba, T., Arihara, K. & Mitsuoka, T. 1988 Lactobacillus kefiranofaciens sp. nov. isolated from kefir grains. International Journal of Systematic Bacteriology 38 12–14CrossRefGoogle Scholar
Gilliland, S. E. 1990 Health and nutritional benefits from lactic acid bacteria. FEMS Microbiology Reviews 87 175–188CrossRefGoogle Scholar
Harwalkar, V. R. & Kalab, M. 1983 Susceptibility of yoghurt to syneresis. Comparison of centrifugation and drainage methods. Milchwissenschaft 38 517–522Google Scholar
Kooiman, P. 1968 The chemical structure of kefiran, the water-soluble polysaccharide of the kefir grain. Carbohydrate Research 7 200–211CrossRefGoogle Scholar
Kurmann, J. A. 1988 Starters for fermented milks. 5. Starters with selected intestinal bacteria. International Dairy Federation Bulletin No. 227 41–55Google Scholar
La Rivière, J. W. M., Kooiman, P. & Schmidt, K. 1967 Kefiran, a novel polysaccharide produced in the kefir grain by Lactobacillus brevis. Archiv für Mikrobiologie 59 269–278CrossRefGoogle ScholarPubMed
Marshall, V. M. & Cole, W. M. 1985 Methods for making kefir and fermented milks based on kefir. Journal of Dairy Research 52 451–456CrossRefGoogle Scholar
Mukai, T., Toba, T., Itoh, T. & Adachi, S. 1988 Structural microheterogeneity of kefiran from kefir grains. Japanese Journal of Zootechnical Science 59 167–176Google Scholar
Mukai, T., Toba, T., Itoh, T. & Adachi, S. 1988 Structural microheterogeneity of kefiran from kefir grains. Lactobacillus kefiranofaciens K1. Carbohydrate Research 204 227–232CrossRefGoogle Scholar
Murofushi, M., Mizuguchi, J., Aibara, K. & Matuhasi, T. 1986 Immunopotentiative effect of polysaccharide from kefir grain, KGF-C, administered orally in mice. Immunopharmacology 12 29–35CrossRefGoogle ScholarPubMed
Murofushi, M., Shiomi, M. & Aibara, K. 1983 Effect of orally administered polysaccharide from kefir grain on delayed-type hypersensitivity and tumor growth in mice. Japanese Journal of Medical Science and Biology 36 49–53CrossRefGoogle ScholarPubMed
Robinson, R. K. & Tamime, A. Y. 1990 Microbiology of fermented milks. In Dairy Microbiology, 2nd edn, vol. 2, pp. 291–343 (Ed. Robinson, R. K.). London: Elsevier Applied ScienceGoogle Scholar
Shiomi, M., Sasaki, K., Murofushi, M. & Aibara, K. 1982 Antitumor activity in mice of orally administered polysaccharide from kefir grain. Japanese Journal of Medical Science and Biology 35 75–80CrossRefGoogle ScholarPubMed
Toba, T., Abe, S. & Adachi, S. 1987 Modification of KPL medium for polysaccharide production by Lactobacillus sp. isolated from kefir grain. Japanese Journal of Zootechnical Science 58 987–990Google Scholar
Toba, T., Abe, S., Arihara, K. & Adachi, S. 1986 A medium for the isolation of capsular bacteria from kefir grains. Agricultural and Biological Chemistry 50 2673–2674Google Scholar
Toba, T., Arihara, K. & Adachi, S. 1990 a Distribution of microorganisms with particular reference to encapsulated bacteria in kefir grains. International Journal of Food Microbiology 10 219–224CrossRefGoogle ScholarPubMed
Toba, T., Nakajima, H., Tobitani, A. & Adachi, S. 1990 b Scanning electron microscopic and texture studies on characteristic consistency of Nordic ropy sour milk. International Journal of Food Microbiology 11 313–320CrossRefGoogle ScholarPubMed