書誌事項
- タイトル別名
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- Compositional Characteristics of Lactic Acids Produced by Lactobacillus acidophilus Group Lactic Acid Bacteria
- Compositional Characteristics of Lactic
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説明
The ratio of D- and L-lactic acid produced in media by 39 strains of the L. acidophilus group lactic acid bacteria (A1-A4, B1, and B2 subgroups) was analyzed by high performance liquid chromatography (HPLC). L. acidophilus (A1) and L. Johnsonii (B2) produced the lowest (5 strains average: 41.9%) and the highest (4 strains average: 61.4%) contents of Dlactic acid in MRS broth, respectively. Generally, the most dominant lactic acid (more than 50%) produced by each strain in MRS broth was a D-type isomer, except for the A, subgroup. In L. gasseri DSM 20243T (B1), increases in the sugar content in MRS broth induced both a high production of total lactic acids and a high ratio of D-lactic acid. In skim milk, D-lactic acid decreased by 20-30% in 5 strain types of the L. acidophilus group except L. amylovorus JCM 1126T (A3). By sequentially changing the medium, the content of D-lactic acid in the final MRS broth reverted to almost the same level of that in the initial MRS broth. These results indicated that the ratio of D-lactic acid produced by L. acidophilus group bacteria may be controlled by improving fermentative conditions.
収録刊行物
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- 日本畜産学会報
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日本畜産学会報 67 (7), 621-629, 1996
公益社団法人 日本畜産学会
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詳細情報 詳細情報について
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- CRID
- 1390282680173158016
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- NII論文ID
- 10024584156
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- NII書誌ID
- AN00195188
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- ISSN
- 18808255
- 00215309
- 1346907X
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- NDL書誌ID
- 4005268
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
