Lactic Acid Bacteria and Yeast from Kefir.
Open accessAbstract
発酵飲料ケフィールの飲用適期とされる培養24時間後の発酵液から球菌3株, 桿菌10株および酵母18株を純粋分離し同定した。その結果, これらは乳酸球菌Streptococcus lactis (3株), 乳酸桿菌Lactobacillus fructivarans (4株), 同類縁 (3), Lactobacillus hilgardii (1株), 同類縁株 (2株), および酵母Kluyveromyces marxianus var. marxianus (18株) であることがわかった。このうち, 乳酸桿菌はいずれもラクトース非発酵性の特徴をもつことがわかり, ケフィールの発酵は, はじめに酵母および乳酸球菌の旺盛な発育と酸, エタノール, 炭酸ガスの生成があって環境が整えられた後に乳酸桿菌が増殖し, 独特の香味ある発酵乳とすることが確かめられた。本論文投稿にあたり, 北海道大学農学部桐山修八教授にお目通しをいただいた。ここに厚く御礼申し上げる。
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Cited by
Sorted by citations
Milk <i>kefir</i> : nutritional, microbiological and health benefits
Rosa, D. D., Dias, M. M. S., Grześkowiak, Ł. M., Reis, S. A., Conceição, L. L., & Peluzio, M. D. C. G. (2017) · Nutrition Research Reviews · doi:10.1017/s0954422416000275 · Cited by 463 · see citing works
Farnworth, E. R. (2005) · Food Science <html_ent glyph="@amp;" ascii="&amp;"/> Technology Bulletin: Functional Foods · doi:10.1616/1476-2137.13938 · Cited by 422 · see citing works
Biotechnological innovations in kefir production: a review
Sarkar, S. (2008) · British Food Journal · doi:10.1108/00070700810858691 · Cited by 63 · see citing works
- Authors
- YOSHIDA, T., & TOYOSHIMA, K.
- ORCID
- YOSHIDA, Tadashi
- Venue
- Nippon Eiyo Shokuryo Gakkaishi
- Published
- 1994
- Volume
- 47
- Issue
- 1
- Pages
- 55-59
- ISSN
- 0287-3516 (ISSN-L)
- 1883-2849
- OpenAlex
- W2331157812
- Cited by
- 12
- References
- 0
- Citations by year
- 2021: 1 · 2017: 2 · 2016: 1 · 2012: 1
- FWCI
- 0.81
- Type
- journal article
- Language
- ja
- Open access
- diamond
- doi.org
- Locations
- Nippon Eiyo Shokuryo Gakkaishi (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- kefir, lactic acid bacteria, yeast, Lactococcus lactis, Lactobacillus fructivorans, Lactobacillus hilgardii, Kluyveromyces marxianus, lactic acid bacteria isolation, lactic acid bacteria identification
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
