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Ayurvedic Fermented Products as a Source Of Probiotics

Sandhya Rani, S.V (2006) Ayurvedic Fermented Products as a Source Of Probiotics. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Probiotic Lactic acid bacteria imparts beneficial effects to humans and animal health. Lactic acid bacteria were isolated from the Ayurvedic acid based fermented products Kanjika, Tushambu and Takrarista and their probiotic properties were evaluated. Tolerance to low pH, tolerance to 0.3% bile salt concentration, antidiarrheal activity against Entrotoxigenic Eschrichia.coli, β-galactosidase activity and cholesterol reduction capacity, important characteristics, were evaluated. Out of 14 isolates of Kanjika, 2 isolates, K4C and KOA1 belonging to Lactobacillus and Streptobacterium genera showed good probiotic properties and hence were considered for further case studies. Out of 7 isolates of Tushambu, except Tu-7B, none of them exhibited potent probiotic properties and hence were not considered for further studies. Where as in Takrarista, one isolate TI-3T was found to be a potent probiotic. Comparing the potent probiotic properties of KOA1, K4C, Tu-7B and TI-3T isolates, K4C was found to be more effective probiotic than the rest of the 3 isolates. A further study with K4C, an isolate from Kanjika, was carried out. The effect of headspace on the growth curve of K4C, showed that the organism prefers microaerophilic or facultative anaerobic conditions. From the results obtained it was concluded to maintain the headspace of ¼ th in culture flask, for the maximum growth of the organism.
Uncontrolled Keywords: probiotics ayurvedic fermented products
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 05 Chemical engineering > 04 Fermentation Technology
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Apr 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/459

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