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Role of Lactic acid bacteria to be used as probiotic culture

Archana, U. (2010) Role of Lactic acid bacteria to be used as probiotic culture. [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: Lactic acid bacteria (LAB) are widely used in the combination of probiotic (Bifidobacterium, Lactobacillus) bacteria to manufacture fermented dairy products. In Argentina, commercial strains of Lactobacillus acidophillus. L. casei, L.rhamnosus. and Bifidobacteria sp are added to fermented milks. Yoghurts are manufactured with S.thermophillus and L.delbrueckii, subsp. Bulgaricus culture and probiotic cheese is manufactured with Streptococcus and Leuconostoc cultures. Lactobacillu are detected in large number in all regions of the murine gastrointestinal tract of human and animal. The criteria for the selection of probiotic LAB are 1) It should be of human origin, 2) should tolerate gastric conditions and should be able to adhere to the colon region. In the present study LAB strain previously isolated in the laboratory (LG) was adapted for their probiotic properties. These include acid tolerance, bile tolerance, survival in the gastrointestinal tract, antimicrobial property, hydrophobicity, tolerance to digestive enzymes and antagonistic activity of the culture with food borne pathogens. The survival rate at low pH and at high bile salt concentration (4%), high antimicrobial activity against food borne pathogen like Citrobacter, adaptation of the culture to GIT condition, high hydrophobicity and tolerance to digestive enzymes makes it a potential probiotic culture.
Uncontrolled Keywords: Lactic acid bacteria; fermented dairy products; probiotic;
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jul 2010 09:56
Last Modified: 28 Dec 2011 10:15
URI: http://ir.cftri.com/id/eprint/9499

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