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Biochemical, Electrophoretic Characterization And Probiotic Properties Of The Given Lactic Acid Bacteria

Vanaja, G. (2007) Biochemical, Electrophoretic Characterization And Probiotic Properties Of The Given Lactic Acid Bacteria. [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 characteristics of the given culture (LCRA) was studied to use it in vegetables with functional probiotic cultures with higher shelf life and preventing toxic food diseases. The supplementation of culture (PLCRA) to carrots enhanced the shelf life of the vegetables and free of Staph. aureus and E. coli as compared to the control. Both these organisms were highly toxic to human beings. It was concluded that the culture improved the parent strain towards probiotic properties but could also preserve vegetables for a longer time of 21 days both at room temperature and refrigerated conditions without Staph. aureus and E. coli and reduction of other toxic pathogens to a large extent.
Uncontrolled Keywords: vegetables lactic acid bacteria probiotics
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 09 Food Microbiology
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2007
Last Modified: 28 Dec 2011 09:27
URI: http://ir.cftri.com/id/eprint/596

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