@article{oai:obihiro.repo.nii.ac.jp:00000531,
 author = {Sugai, Michiko and Takakuwa, N and Ohnishi, Masao and Arai, Ikichi and Urashima, Tadasu and Oda, Yuji},
 issue = {18},
 journal = {Bioresource Technology},
 month = {Dec},
 note = {application/pdf, From 2150 isolates from raw milk and milk products, yeast strains were surveyed to produce glucosylceramide from cheese whey. Most of the 54 strains that had accumulated a detectable amount of glucosylceramide were identified as Kluyveromyces lactis var. lactis. The cells of K. lactis var. lactis strain M-11 derived from domestic raw milk accumulated glucosylceramide 2.5-fold higher than K. lactis var. lactis NBRC 1267, the reference strain selected from the culture collections. Strain M-16 of K. lactis var. lactis derived from the same origin was found to synthesize a considerable amount of steryl glucoside in addition to glucosylceramide. Sequence analysis of ribosomal DNA intergenic spacer two regions revealed that strains M-11 and M-16 were diverged from a type strain of K. lactis var. lactis in the same species.},
 pages = {3643--3646},
 title = {Selection of lactic yeast producing glucosylceramide from cheese whey},
 volume = {98},
 year = {2007}
}