title: Lactobacilli isolated from sugary kefir grains capable of polysaccharide production and minicell formation.
abstract: Homo- and heterofermentative species of Lactobacillus have been isolated from sugary kefir grains. Most of the homofermentative strains fermented tagatose and aldonitol and presented 48-54% of homology with Lactobacillus paracasei ssp. paracasei NCDO 151 (ex Lactobacillus casei). The two variants of a hetero-fermentative species, although fermenting arabinose, were related to Lactobacillus hilgardii NCDO 264 (type strain) with 88% of homology. One of them produced polysaccharide from sucrose at pH 4.8 and 30 degrees C; the best glucose conversion into polysaccharide was obtained from 3% of sucrose (81.8%), and the maximum production occurred about 35 hours after the end of the log phase of growth, in MRS sucrose broth. Polysaccharide formation did not occur above 40 degrees C, a temperature at which no growth was observed. The two variants were forming minicells by abnormal divisions.
authors: Department of Microbiology, AFRC Institute of Food Research, Shinfield, Reading, UK.
authors: M
authors: M
authors: Pidoux
authors: V M
authors: VM
authors: Marshall
authors: P
authors: P
authors: Zanoni
authors: B
authors: B
authors: Brooker
mesh_terms: D000818:Animals; D004269:DNA, Bacterial / Q000032:analysis; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000145:classification* / Q000235:genetics / Q000254:growth & development / Q000378:metabolism; D008854:Microscopy, Electron; D008892:Milk; D009693:Nucleic Acid Hybridization; D010641:Phenotype; D011135:Polysaccharides, Bacterial / Q000096:biosynthesis*; D013696:Temperature
chemical_list: D004269:DNA, Bacterial; D011135:Polysaccharides, Bacterial