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