Studies on the structure of capsular polysaccharide produced fron dairy Lactic acid bacteria.

凯氏乳杆菌11月是这样描述的。用改良KPL培养基从开菲尔粒中分离到的4株乳酸菌为粘液型、均一发酵型、杆状乳酸菌。它们在碳水化合物发酵模式上不同于所有有效描述的乳杆菌属同种发酵物种。从其他六个乳杆菌物种中获得的脱氧核糖核酸的鸟嘌呤加胞嘧啶含量与新物种的一个代表性菌株没有明显的相关性。凯氏乳杆菌(L.kefianofaciens sp.)11月采用凝胶过滤、糖组成分析和甲基化分析等方法对开菲尔粒中多糖进行了比较研究。开菲尔粒中多糖的性质与包埋单发酵乳酸菌相似，但与乳酸菌有所不同。结果表明，胶囊化同源发酵乳酸菌是籽粒中多糖产生的主要来源。

Lactobacillus kefiranofaciens sp. nov. is described. Four strains of this species isolated from kefir grains withthe modified KPL medium are slime-forming, homofermentative, rod-shaped lactic acid bacteria. They differ from all the validly descibed homofermentative species of the genus Lactobacillus in their carbohydrate fermentation pattern. Their guanine-plus-cytosine content of deoxyribonucleic acids obtained from six other Lactobacillus species do not show significant relatedness to a representative strain of the new species. The type strain of L. kefiranofaciens sp. nov. is WT-2B(ATCC 43761).Comparative studies of polysaccharides from kefir grains were performed by gel filtration, sugar composition analysis and methylation analysis. The characteristics of the polysaccharides from kefir grains were similar to those of an encasuled monofermentative Lactobacillus species, but different from that of L. kefir. It is concluded that an encapsulad homofermentative Lactobacillus-species is mainly responsible for polysaccharide production in the grains.