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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
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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.

Information

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

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References

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