Identification of Compounds Causing Symbiotic Growth of Lactobacillus paracasei subsp. tolerans and Kluyveromyces marxianus var. lactis in Chigo, Inner Mongolia, China

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"Chigo", a traditionally fermented mares milk in Inner Mongolia, China (known as kumiss in Russia) was used in this study. We investigated microbial flora and proliferation properties using lactic acid bacteria and yeast isolated from "Chigo". Mixed strains of the isolates were cultivated in 10% reconstituted skim milk (RSM) medium, and the combination of Lactobacillus paracasei subsp. tolerans (LB) and Kluyveromyces marxianus var. lactic (KM) was found to produce the highest quantity of lactic acid. The nutrient reqirements of LB were investigated by omission test and eight amino acids (Ala, Val, Phe, Ser, Thr, Glu, Lys and Arg) and seven vitamins (thiamin, riboflavin, niacin, pantothenic acid, biotin, pyridoxine and folic acid) were found to be essential. When the above mentioned amino acids and vitamins were added to the RSM medium, glutamic acid, serine, folic acid and niacin showed highly stimulatory effect on lactic acid production followed by addition of the supernatant of the yeast culture and the cell-free extract of the yeast. It is thought that nutrients for the growth of lactic acid bacteria may have remained in the cell-free extract of the yeast. Amino acids excreted by KM were analyzed by an amino acid analyzer. Results suggest that a large amount of peptides accumulated in the mixed culture may be responsible for the higher number of viable cells and increased production of lactic acid in the mixed culture containing LB and KM, compared with the single culture of the LB.
社団法人日本畜産学会の論文

Identification of Compounds Causing Symbiotic Growth of Lactobacillus paracasei subsp. tolerans and Kluyveromyces marxianus var. lactis in Chigo, Inner Mongolia, China

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