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

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% Percentage µ Micron µg Microgram µl Microlitre aw Water activity bp Base pair C Carbon d Days Da Dalton g Gram H Hydrogen H2O2 Hydrogen peroxide hr Hours Hz Hertz kb Kilo base KDa Kilo Dalton kV Kilo volt L Litre M Molar mA Milli ampere mg Milligram Mg Magnesium Min Minutes mL Milliliter N Nitrogen ng Nanogram U Unit UV Ultraviolet V Volt v/v volume by volume w/v Weight by volume α Alpha β Beta List of Symbols xiv
LIST OF TABLES Tables Page No. Table 2.1 Arrangement of the genus Lactobacillus Table 2.2 Phylogenetic relationship of LAB based on the percent of G + C Table 2.3 Differentiation of major intestinal bacterial groups Table 2.4 Requirements of probiotics Table 2.5 Classification scheme of bacteriocins Table 2.6 Presents some examples of antimicrobial-producing organisms Table 2.7 Bacterial species primarily used as probiotic cultures Table 2.8 Organisms used as probiotics in the food and agricultural industry Table 3.1 Isolation of Lactobacilli bacteria from different sources of sample Table 4.1 Morphological and Biochemical characterization Table 4.2 Morphological and Biochemical characterization Table 4.3 Enzyme profile of Lactobacillus spp. Table 4.4 Phenotypic characterization of Lactobacillus strains Table 4.5 Probiotics isolated from samples with accession number Table 4.6 Percentage similarity of 16S rRNA sequences of bacterial isolates Table 4.7 Aligned Sequence Data of L.casei LAM-1 (1445 bp) Table 4.8 Aligned Sequence Data of L.casei LAM-2 (1520 bp) Table 4.9 Aligned Sequence Data of L.delbruckeii LKH-2 (1357 bp) Table 4.10 Aligned Sequence Data of L.delbruckeii LKH-3 (1349 bp) Table 4.11 Aligned Sequence Data of L.helvictus LKH-5 (1429 bp) Table 4.12 Aligned Sequence Data of L.fermentum Lamec-29 (1489 bp) Table 4.13 Survival of Lactobacillus strains in MRS broth at pH 2.0 Table 4.14 Ability of Lactobacillus strains to grow in presence of bile 0.3% Table 4.15 Ability of Lactobacillus strains to grow in of phenol 0.4% Table 4.16 Agar spot test for detection of antagonistic activity Table 4.17 H 2 O 2 production and enzymatic activities of Lactobacillus Table 4.18 Antibiotic Resistance of Lactobacillus strain Table 4.19 Adhesion of potential probiotic Lactobacillus strains to solvents Table 4.20 Coaggregation of Lactobacillus strains with intestinal pathogens Table 4.21 Antimicrobial spectrum of Lactobacillus spp. by agar well diffuse Table 4.22 Effect of enzymes and detergent on bacteriocin production Table 4.23 Effect of pH and Temparature on bacteriocin activity Table 4.24 The physiochemical properties of the peptide sequence Table 4.23 ATP content of Salmonella thyphurium treated with bacteriocin xv 14 15 22 26 41 42 46 47 51 75 76 80 82 82 83 86 87 88 89 90 91 92 93 94 96 97 99 100 101 105 106 107 108 116
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 and 12: 3.12.4 Measurement of intracellular
Page 13: List of Abbreviations ABTS 2,2-azin
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
Page 35 and 36: Chapter II Review of Literature ald
Page 37 and 38: Chapter II Review of Literature man
Page 41 and 42: Chapter II Review of Literature gai
Page 45 and 46: Chapter II Review of Literature sur
Page 49 and 50: Chapter II Review of Literature col
Page 51 and 52: Chapter II Review of Literature and
Page 53 and 54: Fig. 2.1 Postulated mechanisms of a
Page 55 and 56: Chapter II Review of Literature 200
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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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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