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Kefiran Production by Lactobacillus kefiranofaciens under the Culture Conditions Established by Mimicking the Existence and Activities of Yeast in Kefir Grains
http://hdl.handle.net/10191/17599
http://hdl.handle.net/10191/17599c228fb5c-1559-48fe-b6e0-51db945c63cf
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
ZM_7(4)_333-337.pdf (729.2 kB)
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| Item type | 学術雑誌論文 / Journal Article(1) | |||||
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| 公開日 | 2012-04-04 | |||||
| タイトル | ||||||
| タイトル | Kefiran Production by Lactobacillus kefiranofaciens under the Culture Conditions Established by Mimicking the Existence and Activities of Yeast in Kefir Grains | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | eng | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | Kefiran | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | polysaccharide | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | Lactobacillus kefiranofaciens | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | lactic acid bacteria | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | co-culture with yeast | |||||
| 資源タイプ | ||||||
| 資源 | http://purl.org/coar/resource_type/c_6501 | |||||
| タイプ | journal article | |||||
| 著者 |
Taniguchi, Masayuki
× Taniguchi, Masayuki× Nomura, Masashi× Itaya, Takahiro× Tanaka, Takaaki |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | Kefiran production by Lactobacillus kefiranofaciens alone under the culture conditions established by mimicking the presence and activities of yeast cells in kefir grains was investigated. When the pH of the culture broth was controlled at pH 5.5 by adding a 4 N-NaOH solution during cultivation, cell growth and kefiran production were stimulated as compared with those in the cultivation without pH control. The addition of 5 g/l of yeast extract to the medium was essential for kefiran production. By sparging a mixed gas of N2 and CO2 at a volume ratio of 9:1 into the culture broth at 0.3 vvm throughout the cultivation, a slight increase in the amount (670 mg/l) of kefiran produced was observed as compared with that (650 mg/l) in the cultivation without aeration. When 10 g/l or 20 g/l of ethanol was added to the medium containing 50 g/l of lactose, the kefiran concentrations were about 930 mg/l or 840 mg/l at 8 days, respectively. The maximum concentration of kefiran obtained was about 1040 mg/l at 10 days, when 10 g/l of ethanol was added to the medium containing 75 g/l of lactose. These results showed that under the culture conditions established by mimicking the actions of yeast cells on L. kefiranofaciens in kefir grains the amount of kefiran produced was enhanced even when only the lactic acid bacterium was used. | |||||
| 言語 | en | |||||
| 書誌情報 |
en : Food Science and Technology Research 巻 7, 号 4, p. 333-337, 発行日 2001-11 |
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| 出版者 | ||||||
| 出版者 | 日本食品科学工学会 | |||||
| 言語 | ja | |||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 1344-6606 | |||||
| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AA11320122 | |||||
| DOI | ||||||
| 識別子タイプ | DOI | |||||
| 関連識別子 | http://doi.org/10.3136/fstr.7.333 | |||||
| 権利 | ||||||
| 権利情報 | 社団法人日本食品科学工学会 | |||||
| 出版タイプ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
| 著者版フラグ | ||||||
| 値 | publisher | |||||
