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Screening of probiotic properties of lactic acid bacteria isolated from Kanjika, an ayurvedic lactic acid fermented product:An in-vitro evaluation

Bhasker, K. and Praveen Kumar, Reddy and Raghavendra, Ponnala and Mahesh Chandra, Misra (2007) Screening of probiotic properties of lactic acid bacteria isolated from Kanjika, an ayurvedic lactic acid fermented product:An in-vitro evaluation. Journal of General Applied Microbiology, 53 (3). pp. 207-213.

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Abstract

In vitro evaluation of the lactic acid bacteria isolated from Kanjika was studied. The study indicates that the isolate K3a (L delbrueckii) exhibits potential probiotic properties. Other isolates like K1a (L curvatus) and K23c (L. coryniformis) also exhibited major probiotic properties but were found to be susceptible to 3 antibiotics, which is not desirable. Isolate K4a showed promising probiotic properties except cholesterol assimilation. It has been possible to isolate lactic acid bacteria exhibiting a profound degree of probiotic properties such as acid tolerance, bile salt tolerance, antimicrobial activity against food borne pathogens, β-galactosidase activity, antibiotic susceptibility and cholesterol assimilation from Ayurvedic fermented products.

Item Type: Article
Uncontrolled Keywords: Kanjika lactic acid bacteria Lactobacillus coryniformis Lactobacillus curvatus probiotic
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Nov 2007 06:25
Last Modified: 29 Dec 2016 13:00
URI: http://ir.cftri.com/id/eprint/1511

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