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4.11.1 Effect of temp., pH <strong>and</strong> inoculums size on Bacteriocin production 4.12 Bacteriocin mode of action 4.13 Mechanism of pathogen inactivation by bacteriocin 4.13.1 Measurement of intracellular K + content 4.13.2 Measurement of intracellular ATP content 4.13.3 Membrane permeability 4.14 Inhibition of pathogen by Bacteriocin in food model Chapter 4. DISCUSSION Chapter 5. CONCLUSION REFERENCES APPENDIX I xii 114-115 115-118 115 116 117 118 119-141 142-145 145-171 a-f
List of Abbreviations ABTS 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) ANOVA Analysis of Variance BHIA Brain heart infusion agar BHIB Brain heart infusion broth BLAST Basic Local Alignment Search Tool BSA Bovine serum albumin Bsh Bile salt hydrolase CFU Colony Forming Units CPC Cetylpyridinium chloride DNA Deoxyribonucleic acid dNTP 2’-deoxynucleoside-5’-triphosphate EDTA Ethylenediamine-tetra acetic acid FAO Food agricultural organization GI Gastrointestinal tract GRAS Generally recognised as safe HPLC High performance liquid chromatography IEC Intestinal epithelial cells KOH Potassium hydroxide LAB Lactic Acid Bacteria Min minutes MRD Maximum recovery diluents MRS De Mamm, Rogosa <strong>and</strong> Sharpe NCBI National centre for biotechnology information OD Optical Density PCA Plate count agar PCR Polymerase chain reaction PBS Phosphate buffered saline ppm Parts per million QSR Quarter-strength Ringer solution rDNA Ribosomal deoxyribonucleic acid rpm Revolution per minute rRNA Ribosomal ribonucleic acid RT Room temperature SCAN Scientific Committee for Animal Nutrition Sec Seconds SEM Scanning electron micrography SOD Superoxide dismutase TLC Thin Layer Chromatgraphy Td Degradation temperature WTO World Trade Organization xiii
Page 1: Characterization of Lactobacilli is
Page 5 and 6: their encouragement, insightful com
Page 7 and 8: 5. Mukesh Kumar and Abhijit Ganguli
Page 9 and 10: 2.3.2.9 Cholesterol lowering 2.3.2.
Page 11: 3.12.4 Measurement of intracellular
Page 15 and 16: LIST OF TABLES Tables Page No. Tabl
Page 17 and 18: Chapter 1 INTRODUCTION
Page 19 and 20: 2 Chapter I: Introduction Recent re
Page 21 and 22: 4 Chapter I: Introduction Gram-posi
Page 23 and 24: 6 Chapter I: Introduction food-born
Page 25 and 26: 8 Chapter I: Introduction beneficia
Page 27 and 28: Chapter I1 REVIEW OF LITERATURE
Page 29 and 30: Chapter II Review of Literature nee
Page 31 and 32: 13 Chapter II Review of Literature
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Page 41 and 42: Chapter II Review of Literature gai
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Page 53 and 54: Fig. 2.1 Postulated mechanisms of a
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Page 57 and 58: Chapter II Review of Literature dia
Page 61 and 62: 2.4.1 Mode of action 43 Chapter II
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45 Chapter II Review of Literature
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47 Chapter II Review of Literature
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Chapter II1 MATERIALS & METHODS
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50 Chapter III Material and methods
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3.7 Characterization of probiotic p
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3.7.3.3 Bile salt hydrolase activit
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3.10.5 Purification of the bacterio
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4.1 Isolation of Lactobacilli IV. R
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Chapter IV: Results Table 4.1: Morp
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77 Chapter IV: Results 4.3 Survival
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79 Chapter IV: Results Fig. 4.1 (C)
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4.6 Molecular characterization of t
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4.6.1 Sequence alignment of Lactoba
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85 Chapter IV: Results has probioti
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87 Chapter IV: Results Table 4.8 Al
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89 Chapter IV: Results Table 4.10 A
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91 Chapter IV: Results Table 4.12 A
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4.7.2 Survival of Lactobacillus str
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4.7.4 Antagonistic activity against
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97 Chapter IV: Results Table 4.17 H
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Table 4.19 Adhesion of potential pr
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Table 4.20 Coaggregation a of poten
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103 Chapter IV: Results Fig. 4.6 Ad
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105 Chapter IV: Results Table 4.21
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Table 4.23 Effect of pH and Tempara
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109 Chapter IV: Results Fig. 4.9 CL
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111 Chapter IV: Results 4.11.1 Effe
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113 Chapter IV: Results monocytogen
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115 Chapter IV: Results A B C D Fig
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4.13.3 Membrane permeability 117 Ch
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Chapter V DISCUSSION
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120 Chapter V Discussion al., 2003)
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122 Chapter V Discussion Lactobacil
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124 Chapter V Discussion or natural
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126 Chapter V Discussion trait may
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128 Chapter V Discussion and the el
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130 Chapter V Discussion hexadecane
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132 Chapter V Discussion hypothesiz
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134 Chapter V Discussion would prev
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136 Chapter V Discussion gave maxim
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138 Chapter V Discussion for 90 min
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140 Chapter V Discussion To test th
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CONCLUSIONS The main objective of t
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145 Chapter V: References Aasen, I.
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147 Chapter V: References Bjorksten
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149 Chapter V: References negative,
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151 Chapter V: References Delves-Br
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153 Chapter V: References Franz, C.
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155 Chapter V: References Gordon, D
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157 Chapter V: References Isolauri,
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159 Chapter V: References Kolenbran
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161 Chapter V: References Marekova,
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163 Chapter V: References Nagy, A.,
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165 Chapter V: References Bifidobac
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167 Chapter V: References Schilling
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169 Chapter V: References Teuber, M
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171 Chapter V: References Yoon, Y.C
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Rogosa agar Ingredients Quantity (g
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Denaturing solution. guanidinium is
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Appendix II Fig. 3.1. Standard curv
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