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Involvement of Acetobacter orientalis in the production of lactobionic acid in Caucasian yogurt ("Caspian Sea yogurt") in Japan.
- Source :
-
Journal of Dairy Science . Jan2009, Vol. 92 Issue 1, p25-34. 10p. 1 Diagram, 7 Graphs. - Publication Year :
- 2009
-
Abstract
- Lactobionic acid was first found in a Caucasian fermented milk product popularly known as "Caspian Sea yogurt" in Japan. The presence of lactobionic acid in the fermented milk was indicated by the results of both high-performance anion-exchange chromatographic analysis with pulsed amperometric detection and mass spectrometric analysis. Thereafter, the acid was purified from the yogurt and analyzed by nuclear magnetic resonance. A substantial amount of lactobionic acid was found to be accumulated in the upper layer of the yogurt, especially within 10 mm from the surface. A total of 45 mg of lactobionic acid per 100 g of the upper yogurt layer was collected after 4 d of fermentation. The annual intake of lactobionic acid in individuals consuming 100 g of the yogurt every day would be 0.5 to 1.0 g. A lactose-oxidizing bacterium was isolated from the fermented milk and was identified as Acetobacter orientalis. Washed A. orientalis cells oxidized monosaccharides such as D-glucose at considerable rates, although their activities for substrates such as lactose, maltose, and cellobiose were much lower. When A. orientalis cells were cultivated in cow's milk, they exhibited lactose-oxidizing activity, suggesting that this bacterium was the main organism involved in the production of lactobionic acid in the yogurt. [ABSTRACT FROM AUTHOR]
- Subjects :
- *ACETOBACTER
*YOGURT
*FERMENTED milk
*DAIRY products
*LACTOSE
*OXIDATION
Subjects
Details
- Language :
- English
- ISSN :
- 00220302
- Volume :
- 92
- Issue :
- 1
- Database :
- Academic Search Index
- Journal :
- Journal of Dairy Science
- Publication Type :
- Academic Journal
- Accession number :
- 36116737
- Full Text :
- https://doi.org/10.3168/jds.2008-1081