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Fig. 4.4 Auto-aggregation of Lactobacillus strains 100 Chapter IV: Results Overnight cultures were washed and resuspended in PBS pH 7.4, in PBS pH 4 or in MRS spent culture supernatant. Absorbance (580 nm) was measured at the beginning (A 0 ) and after a 2 h incubation (A 1 ) at 23°C. Auto-aggregation % was calculated as: (1 - A 1 /A 0 ) x 100. Each point represents the mean ± standard error (SE) mean of three independent experiments. 4.8.3 Co-aggregation of Lactobacillus strains with foodborne pathogens The scoring system used for the co-aggregation test is illustrated in Fig. 4.5. E. coli 0517: H7and L. monocytogenes ATCC 1911 were able to auto-aggregate with scores of 4 and 3, respectively in Table 4.20. For co-aggregation of pathogens with Lactobacillus spp., the scores were reduced by at least one unit in all cases, except for L. casei LAM-1. When supernatant of overnight cultures of Lactobacilli was added to the coaggregation system (1:10) with L. monocytogenes and S. typhimurium, the coaggregation with L. casei LAM-1 and LAM-2 increased by one unit (result not shown).
Table 4.20 Coaggregation a of potential probiotic Lactobacillus strains with intestinal pathogens 101 Chapter IV: Results Strain S. aureus E. coli E. sakazakii S. flexneri 2a S. typhimurium L. monocytogenes ATCC 9144 0517:H7 ATCC 51329 ATCC 19585 ATCC 1911 Probiotic candidates Lactobacillus casei LAM-1 4 2 4 2 1 3 LAM-2 4 1 4 2 1 3 Lactobacillus delbrueckii LKH-2 1 1 2 1 1-2 1 LKH-3 1 1 2 1-2 1-2 1 Lactobacillus. helveticus LKH-5 1 1 2 2 1 2 Lactobacillus fermentum Foodborne pathogen Lamec-29 1-2 2 2 2 4 3 S. aureus ATCC 9144 4 0 0 0 0 0 E. coli 0517: H7 0 2 0 0 0 0 E. sakazakii ATCC 51329 0 0 4 0 0 0 S. flexneri 2a 0 0 0 3 0 0 S. typhimurium ATCC 19585 0 0 0 0 4 0 L. monocytogenes ATCC 1911 0 0 0 0 0 4
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Characterization of Lactobacilli is
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their encouragement, insightful com
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5. Mukesh Kumar and Abhijit Ganguli
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2.3.2.9 Cholesterol lowering 2.3.2.
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3.12.4 Measurement of intracellular
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List of Abbreviations ABTS 2,2-azin
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LIST OF TABLES Tables Page No. Tabl
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Chapter 1 INTRODUCTION
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Chapter I1 REVIEW OF LITERATURE
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Chapter II1 MATERIALS & METHODS
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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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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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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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