A medium for the isolation of capsular bacteria from kefir grains.
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چکیده
منابع مشابه
Exopolysaccharides produced by lactic acid bacteria of kefir grains.
A Lactobacillus delbrueckii subsp. bulgaricus HP1 strain with high exopolysaccharide activity was selected from among 40 strains of lactic acid bacteria, isolated from kefir grains. By associating the Lactobacillus delbrueckii subsp. bulgaricus HP1 strain with Streptococcus thermophilus T15, Lactococcus lactis subsp. lactis C15, Lactobacillus helveticus MP12, and Sacharomyces cerevisiae A13, a ...
متن کاملProbiotic potential of selected lactic acid bacteria strains isolated from Brazilian kefir grains.
A total of 34 lactic acid bacteria isolates from 4 different Brazilian kefir grains were identified and characterized among a group of 150 isolates, using the ability to tolerate acidic pH and resistance to bile salts as restrictive criteria for probiotic potential. All isolates were identified by amplified ribosomal DNA restriction analysis and 16S rDNA sequencing of representative amplicons. ...
متن کاملLactic Acid Bacteria and Yeast from Kefir
Nippon Eiyo Shokuryo Gakkaishi (J. Jpn. Soc.Nutr. Food Sci.) 47, 55~59 (1994) Lactic acid bacteria (3 strains of cocci and 10 strains of bacilli) and lactose-fermenting yeasts (18 strains) were isolated from a 24 h cultured of kefir milk. The lactococci and yeasts were identified as Streptococcus lactis and Kluyveromyees marxianus var. marxianus, respectively. The lactobacilli were of the heter...
متن کاملProbiotic Properties of Lactobacillus Strains Isolated from Tibetan Kefir Grains
The objective of this study was to evaluate the functional properties of lactic acid bacteria (LAB) isolated from Tibetan kefir grains. Three Lactobacillus isolates identified as Lactobacillus acidophilus LA15, Lactobacillus plantarum B23 and Lactobacillus kefiri D17 that showed resistance to acid and bile salts were selected for further evaluation of their probiotic properties. The 3 selected ...
متن کاملMicrobiological and chemical properties of kefir manufactured by entrapped microorganisms isolated from kefir grains.
In this study, various yeasts (Kluyveromyces marxianus, Saccharomyces turicensis, Pichia fermentans) and lactic acid bacteria (Lactobacillus kefiranofaciens, Lactobacillus kefiri, Leuconostoc mesenteroides) were entrapped in 2 different microspheres using an entrapment ratio for the strains that was based on the distribution ratio of these organisms in kefir grains. The purpose of this study wa...
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ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1986
ISSN: 0002-1369,1881-1280
DOI: 10.1271/bbb1961.50.2673