Lactobacillus sp. KPB-167 and method of manufacturing viscose po

Details Lactobacillus sp. KPB-167 and method of manufacturing viscose po Lactobacillus sp. KPB-167 and method of manufacturing viscose po

1991-10-30

1993-04-20

Brown, Johnnie R.

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Preparing compound containing saccharide radical

4352529, 435853, 435854, 435855, 435856, 435857, 435885, 536114, C12P 1904

Patent

active

052042472

ABSTRACT:
A new strain Lactobacillus sp. KPB-176, which does not possess strict selectivity for specific media and which involves no reduction in the productivity of polysaccharides even during subculture, was isolated from kefir grains. When this new strain is cultured on a medium containing milk whey and casamino acid or when on a medium containing carbohydrate and yeast extract, capsular polysaccharides are produced in high yields.

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Milchwissenschaft, vol. 42, No. 9, 1987, pp. 565-568, Toba et al., "Comparative Study of Polysaccharides from Kefir Grains, an Encapsuled Homofermentative Lactobillus Species and Lactobacillus Kefir", *p. 567*.
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