CULTURE MEDIUM FOR STRAIN NO.14 BELONGING TO GENUS LACTOBACILLUS, TAMING OF STRAIN NO.14 BELONGING TO GENUS LACTOBACILLUS USING MILK MEDIUM, PRODUCTION OF VISCOUS SUBSTANCE OF POLYSACCHARIDE USING THE SAME STRAIN, USE OF THE SAME SUBSTANCE AS STABILIZER AND PRODUCTION OF FERMENTED MILK AND LACTIC ACID BACTERIA DRINK USING THE SAME STRAIN

摘要

PURPOSE:To separate the title strain useful as a stabilizer for fermented milk, lactic acid drink and viscous substance of polysaccharide by using a medium obtained by blending specific amounts of cheese whey, trypticase peptone, tryptone, yeast essence, etc., and adjusting pH to acidity. CONSTITUTION:Granules of kefir are cultured in a GMR medium obtained by blending 100ml cheese whey with 0.5g trypticase peptone, 0.5g tryptone, 0.5g yeast essence 0.1g Tween 80, 0.5g potassium primary phosphate, 0.5g sodium acetate trihydrate, 0.2g triammonium citrate, 0.058g magnesium sulfate hydrate and 0.028g manganese sulfate tetra-hexahydrate and adjusting to pH5.5 to separate the objective strain No.14 of the genus Lactobacillus. The strain No.14 is mixed with 0.1% yeast essence and allowed to stand at 30 deg.C by using a milk medium and tamed.