Some taxonomical characteristics of encapsulated Lactobacillus sp. KPB-167B isolated from kefir grains and characterization of its extracellular polysaccharide

• Published in: International journal of food microbiology Vol. 13; no. 4; pp. 257 - 264
• Main Authors: Yokoi, Haruhiko, Watanabe, Takashi, Fujii, Yoshitsugu, Mukai, Takao, Toba, Takahiro, Adachi, Susumu
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 01.08.1991; Elsevier
• Subjects: Animals; Base Composition; Biological and medical sciences; Chromatography, Gel; Chromatography, High Pressure Liquid; DNA, Bacterial - analysis; Fermented food industries; Food industries; Food Microbiology; Fundamental and applied biological sciences. Psychology; Kefir grains; Kefiran; Lactobacillus - chemistry; Lactobacillus - classification; Lactobacillus - isolation & purification; Lactobacillus - metabolism; Lactobacillus sp; Magnetic Resonance Spectroscopy; Milk - microbiology; Molecular Weight; Other fermented food industries; Polysaccharides, Bacterial - biosynthesis; Polysaccharides, Bacterial - chemistry; Kefir grains; Lactobacillus sp; Kefiran; Lactobacillaceae; Bacteria; Cereal; Isolation; NMR spectrometry; Fermented product; Lactobacillus
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/0168-1605(91)90083-2

A capsular polysaccharide-producing strain KPB-167B isolated from kefir grains was identified as a homofermentative Lactobacillus. The carbohydrate fermentation pattern and DNA base composition of the strain were different from those of other capsular Lactobacillus species previously isolated from kefir grains. The polysaccharide produced by Lactobacillus sp. KPB-167B was found similar to kefiran by 13C-NMR and methylation analysis. Lactobacillus sp. KPB-167B could grow and produce capsular polysaccharide in MRSL medium with better yield than L. kefiranofaciens, which suggested that it is suitable for kefiran production.