Journal of Dairy Research

Table of Contents - November 1991 - Volume 58, Issue 04  

Original Articles

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

Takahiro Tobaa1, Hitoshi Uemuraa1 p1, Takao Mukaia1 p2, Toshihiro Fujiia1 p3, Takatoshi Itoha1 and Susumu Adachia1 p4

a1 Laboratory of Animal Products Chemistry, Faculty of Agriculture, Tohoku University, 1-1 Tsutsumidori-Amamiyamachi, Aobaku, Sendai 981, Japan

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.

(Received January 03 1991)

(Accepted April 25 1991)

Correspondence:

p1 Present address: Yamada Milk Products Co., Ltd, 155 Hanzawa-Yashikimae, Shiroishi 989–02, Japan.

p2 Present address: Laboratory of Environmental Science, School of Veterinary Medicine and Animal Sciences, 149–2 Sanbongi-Maeyachi, Towada 034, Japan.

p3 Present address: Gunma College of Agriculture and Forestry, 1005 Nishiakiya, Misatomachi 370–31, Japan.

p4 Present address: Shokei Women's Junior College, 4–10–1 Yurigaoka, Natori 981–12, Japan.