Access the full text.
Sign up today, get DeepDyve free for 14 days.
B. Degeest, F. Mozzi, L. Vuyst (2002)
Effect of medium composition and temperature and pH changes on exopolysaccharide yields and stability during Streptococcus thermophilus LY03 fermentationsInt. J. Food Microbiol., 79
G.L. Garrote, A.G. Abraham, G.L. Antoni (2001)
Chemical and microbiological characterization of kefir grainJ. Dairy Res., 68
S.A. Ryabtseva, M.V. Malovichko (2002)
Investigation of the process of cultivation of kefir grainsMam. 2-oi Vserossyskoi nauchno-tekhn. konf. “Sovremennye dostizheniya biotekhnologii” (Proc. 2nd All-Russia Sci.-Techn. Conf. “Recent Advances in Biotechnology), 2
W. Yanping, A. Zaheer, F. Wu, C. Li, S. Shiying (2008)
Physicochemical properties of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefirIntern. J. Biol. Macromol., 43
N.B. Gradova, A.A. Sarantseva (2012)
The study of microbial profile of the structured associative culture of microorganisms—kefir grainsIzv. Samar. Nauch. Tsentra RAN, 14
S.V. Molotov, R.A. Alkhimova, N.V. Pimenova, V.V. Sukhodolets (1994)
Obtaining and properties of mutant lactic acid streptococci defective in the ability to utilize glucoseBiotekhnologiya, 11
A. Ricciardi, F. Clementi (2000)
Exopolysaccharides from lactic acid bacteria: structure, production and technological applicationsItal. J. Food Sci., 12
S.G. Botina, I.V. Rozhkova, V.F. Semenikhina (2010)
Streptococcus thermophilus strains producing exopolysaccharidesKhranen. Pererab. Sel’khozsyr’ya, 2
R.R. Enikeev, D.N. Boboshko, A.V. Zimichev (2010)
Influence of the conditions of accumulation of bacterial polysaccharides in yogurt productionIzv. Vuzov: Pishch. Tekhnol., 5–6
V.I. Ganina, L.V. Kalinina, E.V. Bolyshakova (2002)
ß-Galactosidase activity of lactic acid bacteria and bifidobacteriaMoloch. Promyshl., 8
K. Zajsek, A. Gorsek, M. Kolar (2013)
Cultivating conditions effects on kefiran production by the mixed culture of lactic acid bacteria imbedded within kefir grainsFood Chem., 139
K.L. Rodrigues, L.R.G. Caputo, J.C.T. Carvalho, J. Evangelista, J.M. Schneedorf (2005)
Antimicrobial and healing activity of kefir and kefiran extractInt. J. Antimicrob. Agents, 25
A.P. Laws, V.M. Marshall (2011)
The relevance of exopolysaccharides to the rheological properties in milk fermented with ropy strains of lactic acid bacteriaInt. Dairy J., 11
L. Bellami (1957)
Infrakrasnye spektry molekul (Infrared Spectra of Molecules)
J. Miller (1972)
Experiments in Molecular Genetics
A.A. Motedayen, F. Khodaiyan, E.A. Salehi (2013)
Development and characterization of composite films made of kefiran and starchFood Chem., 136
V.I. Ganina, N.V. Anan’eva, T.V. Rozhkova (2005)
An integrated approach to the creation of domestic direct inoculation starter culturesMoloch. Promyshl., 11
J.A. Piermaria, M.L. Canal, A.G. Abraham (2008)
Gelling properties of kefiran, a food-grade polysaccharide obtained from kefir grainFood Hydrocolloids, 22
M. Medrano, S.M. Racedo, I.S. Rolny, A.G. Abraham, P.F. Perez (2011)
Oral administration of kefiran induces changes in the balance of immune cells in a murine modelJ. Agricult. Food Chem., 59
The screening of lactic-acid polysaccharide-synthesizing the bacteria, components of kefir grains, has shown that about 60% of isolates can synthesize exopolysaccharides (EPSs). We selected the most actively synthesizing EPSs cultures during development on a medium with lactose or sucrose: Lactococcus lactis and Leuconostoc mesenteroides, respectively. IR-spectroscopy confirmed the identity of the compositions of the synthesized EPSs with polysaccharides of kefir grains. We also determined the parameters for culturing L. mesenteroides on whey with added sucrose that provides a kefiran production level up to 3.4 g/L were developed.
Applied Biochemistry and Microbiology – Springer Journals
Published: Oct 31, 2015
Read and print from thousands of top scholarly journals.
Already have an account? Log in
Bookmark this article. You can see your Bookmarks on your DeepDyve Library.
To save an article, log in first, or sign up for a DeepDyve account if you don’t already have one.
Copy and paste the desired citation format or use the link below to download a file formatted for EndNote
Access the full text.
Sign up today, get DeepDyve free for 14 days.
All DeepDyve websites use cookies to improve your online experience. They were placed on your computer when you launched this website. You can change your cookie settings through your browser.