from indigenous fermented foods and human gut ... - Thapar University

3.6 Storage of isolated culture
3.7 Characterization of probiotic properties of Lactobacillus strains
3.7.1 Low pH and bile salt tolerance
3.7.2Resistance to 0.4 % phenol
3.7.3 Determination of antimicrobial potential of probiotic strains
3.7.3.1 Production of H2O2
3.7.3.2 Screening for antagonistic activity 59
3.7.4 Bile salt hydrolase activity59
3.7.5 In vitro cholesterol assimilation 59-60
3.7.6 Production of β-galactosidase 60-61
3.7.7 Safety considerations: antibiotic resistance of Lactobacillus strains
3.8 Adhesion properties of selected Lactobacillus strains
3.8.1 Microbial adhesion to solvents
3.8.2 Aggregation
3.8.3 Co-aggregation
3.8.4 Caco2 Cells Adhesion Assay
3.9 Screening of Bacteriocin Production by Lactobacillus spp.
3.9.1 Batch fermentation for bacteriocin production by selected isolates
3.9.2 Optimization of physical parameters for bacteriocin production.
3.9.3 Partial purification of bacteriocin
3.10 Characterization of partially purified Bacteriocin
3.10.1 Effect of enzymes and detergents
3.10.2 Thermal stability
3.10.3 pH stability
3.10.4 Purification by chromatography
3.10.5 Purification of the bacteriocin from the bacterial culture
3.11 Molecular characterization of Bacteriocin
3.11.1 Determination of molecular weight of bacteriocin
3.11.2 N-terminal amino acid sequence analyses
3.12 Mechanism of Bacteriocin activity
3.12.1 Transmission and Scanning electron microscopy
3.12.2 Membrane permeability
3.12.3 Measurement of intracellular K + content
x
57-63
57
57-58
58
58-59
58-59
59
59
59-60
60-61
61-63
61
61-62
62
62-63
63-65
63
64
65
66-67
66
66
66
66-67
67
67-68
67
67-68
68-70
68
68-69
69-70
70
71