Caspian Sea Yogurt

In traditional Caucasian fermented nulk, so-called Caspian Sea Yogurt in Japan, lactobionic acid is produced from lactose by A. orientalis, which is one of the principal bacteria used in fermentation of the yogurt (Kiryu et al. 2012). 

Kiryu T, Yamauchi K, Masuyama A, Ooe K, Kimura T, Kiso T, Nakano H, Murakami H (2012) Optimization of lactobionic acid production by Acetobacter orientalis isolated from Caucasian fermented milk, Caspian Sea Yogurt . Biosci Biotechnol Biochem 76 361-363 Kobayashi H, Kohya S, Kawashima K, Kim W-S, Tanaka H, Motoki M, Kasamo K, Kusakabe I, Murakami K (1992) Deodorization of soybean protein with microorganisms. Biosci Biotechnol Biochem 56 530-531... 

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