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Studies of Different Functional Properties of the Given Probiotic Lactic Acid Bacteria

Tejasri, Purushothama (2010) Studies of Different Functional Properties of the Given Probiotic Lactic Acid Bacteria. [Student Project Report]

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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: In the present study four probiotic Lactic acid bacteria (LCR, LG, LCRA and LMR) isolated from different sources were taken. Gram staining of all the 4 cultures was performed. It showed that the culture were gram positive bacilli. The cultures LG and LCR were selected among the 4 cultures based upon their growth rate. Screening of the cultures was conducted by performing antibiotic assay, where LCR was found to be resistant to Co-trimoxazole. Whereas LG was sensitive to all the antibiotics tested and antioxidation assay of LCR and LG was 34.8% and 29.5% respectively. Since LCR showed resistance to the broad spectrum antibiotic Co-trimoxazole and had higher antioxidant activity, it was taken up for the study of its functional properties. Initially growth phase and generation time was performed to know the duration of lag, log, stationary and decline phases. Then the functional properties were studied using different phases of LCR. Protein content was determined by Lowry’s method; the lag 101 phase had 16%, the log phase had 26.6%, the stationary phase had 26.05% and the decline phase had 24.2% of the protein content. The wet biomass, dry biomass and moisture content was [Lag-24 mg/10 ml, 14 mg/10 ml, 41%; Log-109 mg/10 ml, 18 mg/10 ml, 83.4%; Stationary-121 mg/10 ml, 19 mg/10 ml, 84.25% and Decline-71 mg/10 ml, 19 mg/10 ml, 73% rerspectively]. Antioxidative activity at different growth phases of LCR was determined [Lag-21%, Log-30%, Stationary-35% and Decline-28.7%]. Adherence activity of hydrocarbons in different growth phases of LCR culture was performed under in vitro condition. Percentage of adhesion was more in case of log and lag phase to the hydrocarbon hexadecane. The effect of digestive enzymes-pepsin and trypsin and the percentage of survival was 3.86% and 1.45% respectively. Fermented milk was prepared using different concentration of LCR and the prepared fermented milk was tested for pH [pH decreased with increase in inoculum concentration], redox [redox increased with increase in the inoculum concentration], viscosity [Viscosity increased with increase in the concentration of inoculum], antimicrobial activity was performed against toxic food borne pathogens [E.coli, Citrobacter sp., S.paratyphi, Pseudomonas sp., V.cholerae and Shigella sp] more antimicrobial activity was seen against E.coli and the fatty acid profile was determined using GC chromatography which showed the presence of short chain fatty acids like lauric acid, myristic acid, stearic acid etc.
Uncontrolled Keywords: Lactic acid bacteria; probiotics
Subjects: 600 Technology > 08 Food technology > 27 Dairy products
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Jul 2010 07:35
Last Modified: 28 Dec 2011 10:15
URI: http://ir.cftri.com/id/eprint/9521

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