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

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
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