Polysaccharide Production by Propionibacteria during Lactose Fermentation.
The fermentation products from 10 strains of propionibacteria accounted for only 72% (average value) of the lactose carbon utilized. The balance of the carbon was accounted for by the production of a polysaccharide containing methylpentose (the major component), glucose, and galactose. The presence of methylpentose explained the low ratios of propionate to acetate (<2:1).
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New Zealand Dairy Research Institute, Palmerston North, New Zealand.