Lactobacillus kefiranofaciens KF-75と酵母の混合培養によるケフィランの生産性向上

概要

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Kefir is a popular fermented milk in the Caucasus region of Russia, which is made with a starter called kefir grains. The major microflora in kefir grains consist of bacteria strains(Lactobacillus sp., Lactococcus sp., Streptococcus sp., and Acetobacter sp.)and yeast strains(Saccharomyces sp., Candida sp., Torulaspora sp.). Among these, Lactobacillus kefiranofaciens produces a polysaccharide known as kefiran. To evaluate the feasibility of producing kefiran industrially, L.kefiranofaciens KF-75(KF-75)was isolated from kefir grains and improved by UV irradiation. Mixed cultures in which KF-75 was combined with the yeast strains, Saccharomyces cerevisiae IFO 0216, Candida kefir IFO 10278, and/or Torulaspora delbrueckii IFO 1626(TD-1626)were tested with the aim of obtaining higher kefiran productivity. The kefiran productivity of a culture using KF-75 alone was 1880 mg/l, while a mixed culture with KF-75 and TD-1626 gave the highest productivity of 2380 mg/l for 6d using a 3-l jar fermentor. In a fed-batch mixed culture of KF-75 and TD-1626 with an appropriate inoculation ratio using a 50-l jar fermentor, a kefiran productivity of 3740 mg/l was obtained over a period of 7 d. This productivity level suggests that if will be feasible to produce kefiran industrially.
1999-03-25