Format

Send to:

Choose Destination
See comment in PubMed Commons below
Syst Appl Microbiol. 2006 Jan;29(1):59-68. Epub 2005 Aug 15.

Polyphasic characterization of the lactic acid bacteria in kefir.

Author information

  • 1Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600, Boulevard Casavant West, St.-Hyacinthe, Quebec, Canada J2S 8E3.

Abstract

The lactic acid bacteria of kefir were isolated and characterized using phenotypical, biochemical, and genotypical methods. Polyphasic analyses of results permitted the identification of the microflora to the strain level. The genus Lactobacillus was represented by the species Lb. kefir and Lb. kefiranofaciens. Both subspecies of Lactococcus lactis (lactis and cremoris) were isolated. Leuconostoc mesenteroides subsp. cremoris was also found. The kefir studied contained few species of lactic acid bacteria but showed a high number of different strains. We found that the polyphasic analysis approach increases the confidence in strain determination. It helped confirm strain groupings and it showed that it could have an impact on the phylogeny of the strains.

PMID:
16423657
[PubMed - indexed for MEDLINE]
PubMed Commons home

PubMed Commons

0 comments
How to join PubMed Commons

    Supplemental Content

    Full text links

    Icon for Elsevier Science
    Loading ...
    Write to the Help Desk