146 Chapter V: References Alheira;, a <strong>fermented</strong> sausage traditionally produced in Portugal. Int. J. Food. Microbiol. 116: 239-247. Alpas, H., <strong>and</strong> Bozoglu, F., 2000. The Combined Effect of High Hydrostatic Pressure, Heat <strong>and</strong> Bacteriocins on Inactivation of Foodborne Pathogens in Milk <strong>and</strong> Orange Juice. W. J. Microbiol. Biotechnol. 16: 387-392. Anderssen, E.L., Diep, B.D., Nes, I.F., Eijsink, V.G. <strong>and</strong> Nissen-Meyer, J., 1998. Antagonistic activity of Lactobacillus plantarum C11: two new two-peptide bacteriocins, plantaricins EF <strong>and</strong> JK, <strong>and</strong> the induction factor plantaricin A. Appl. Environ. Microbiol. 64: 2269–2272. Annuk, H., J. Shchepetova, T. Kullisaar, E. Songisepp, Zilmer, M. <strong>and</strong> Mikelsaar, M. 2003. Characterization of intestinal lactobacilli as putative probiotic c<strong>and</strong>idates. J. Appl. Microbiol. 94: 403-412. Axelsson, L. T., 1993. Lactic acid bacteria: Classification <strong>and</strong> Physiology: Lactic acid bacteria. S. Salminen <strong>and</strong> A. V. Wright. Bacteriocins of lactic acid bacteria: Genetics <strong>and</strong> Applications. L. De Vuyst <strong>and</strong> E. J. V<strong>and</strong>amme (ed.). Chapman <strong>and</strong> Hall, Glassgow, UK: 13-89. Bellon-Fontaine, M., Rault, C. <strong>and</strong> Van Oss, C. 1996. Microbial adhesion to solvents: a novel method to determine the electron-donor/electron-acceptor or Lewis acid-base properties of microbial cells. Colloids Surf. 7: 47-53. Bertuccini, L., Ammendolia, M.G., Superti, F. <strong>and</strong> Baldassarri, L. 2002. Invasion of HeLa cells by Enterococcus faecalis clinical isolates. Med. Microbiol. Immunol. (Berl.) 191: 25-31. Bezkorovainy, A., 2001. Probiotics: determinants of survival <strong>and</strong> growth in the <strong>gut</strong>. Am J Clin. Nutr. 73: 399S-405S.
147 Chapter V: References Bjorksten, B., E. Sepp, K. Julge, T. Voor <strong>and</strong> M. Mikelsaar. 2001. Allergy development <strong>and</strong> the intestinal microflora during the first year of life. J. Allergy Clin. Immunol. 108: 516-520. Blum, S., Reniero, R.,. Schiffrin, E.J., Crittenden, R., Mattila-S<strong>and</strong>holm, T., Ouweh<strong>and</strong>, A.C., Salminen, S., Von Wright, A., Saarela, M., Saxelin, M., Collins, K. <strong>and</strong> Morelli, L. 1999. Adhesion studies for probiotics: need for validation <strong>and</strong> refinement. Trends Food Sci. Technol. 10: 405-410. Boris, S., Suarez, J.E. Vazquez, F. <strong>and</strong> Barbes, C., 1998. Adherence of <strong>human</strong> vaginal lactobacilli to vaginal epithelial cells <strong>and</strong> interaction with uropathogens. Infect. Immun. 66: 1985-1989. Br<strong>and</strong>tzaeg, P., 1995. Basic mechanisms of mucosal immunity, a major adaptive defence system. The Immunologist 3: 89-96. Breed, R. S., Murry, E.G.D. <strong>and</strong> Smith N.R., (eds). 1957. Bergey's Manual of Determinative Bacteriology (7th edn). Williams <strong>and</strong> Wilkinns. Baltimore, USA Çakır, İ., 2003. Determination of some probiotic properties on Lactobacilli <strong>and</strong> Bifidobacteria. Ankara <strong>University</strong> Thesis of Ph.D. Cesena, C., Morelli, L., Al<strong>and</strong>er, M., Silj<strong>and</strong>er, T., Tuomola, E., Salminen, S., Mattila- S<strong>and</strong>holm, T., Vilpponen-Salmela, T. <strong>and</strong> Von Wright, A., 2001. Lactobacillus crispatus <strong>and</strong> its nonaggregating mutant in <strong>human</strong> colonization trials. J. Dairy Sci. 84: 1001-1010. Charteris, W. P., Kelly, P. M., Morelli, L. <strong>and</strong> Collins, J. K., 1997. Selective detection, enumeration <strong>and</strong> identification of potentially probiotic Lactobacillus <strong>and</strong> Bibido- bacterium species in mixed bacterial populations. Int. J. Food Microbiol. 35: 1-27. Charteris, W. P., Kelly, P. M., Morelli, L. <strong>and</strong> Collins, J. K., 2001. Gradient difussion antibiotic susceptibility testing of potential probiotic lactobacilli. J. Food Prot. 64: 2007- 2014.
- 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 and 14:
List of Abbreviations ABTS 2,2-azin
- 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
- Page 33 and 34:
15 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 39 and 40:
21 Chapter II Review of Literature
- Page 41 and 42:
Chapter II Review of Literature gai
- Page 43 and 44:
25 Chapter II Review of Literature
- Page 45 and 46:
Chapter II Review of Literature sur
- Page 47 and 48:
29 Chapter II Review of Literature
- 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 59 and 60:
41 Chapter II Review of Literature
- Page 61 and 62:
2.4.1 Mode of action 43 Chapter II
- Page 63 and 64:
45 Chapter II Review of Literature
- Page 65 and 66:
47 Chapter II Review of Literature
- Page 67 and 68:
Chapter II1 MATERIALS & METHODS
- Page 69 and 70:
50 Chapter III Material and methods
- Page 71 and 72:
52 Chapter III Material and methods
- Page 73 and 74:
54 Chapter III Material and methods
- Page 75 and 76:
56 Chapter III Material and methods
- Page 77 and 78:
3.7 Characterization of probiotic p
- Page 79 and 80:
3.7.3.3 Bile salt hydrolase activit
- Page 81 and 82:
62 Chapter III Material and methods
- Page 83 and 84:
64 Chapter III Material and methods
- Page 85 and 86:
66 Chapter III Material and methods
- Page 87 and 88:
3.10.5 Purification of the bacterio
- Page 89 and 90:
70 Chapter III Material and methods
- Page 91 and 92:
72 Chapter III Material and methods
- Page 93 and 94:
4.1 Isolation of Lactobacilli IV. R
- Page 95 and 96:
Chapter IV: Results Table 4.1: Morp
- Page 97 and 98:
77 Chapter IV: Results 4.3 Survival
- Page 99 and 100:
79 Chapter IV: Results Fig. 4.1 (C)
- Page 101 and 102:
4.6 Molecular characterization of t
- Page 103 and 104:
4.6.1 Sequence alignment of Lactoba
- Page 105 and 106:
85 Chapter IV: Results has probioti
- Page 107 and 108:
87 Chapter IV: Results Table 4.8 Al
- Page 109 and 110:
89 Chapter IV: Results Table 4.10 A
- Page 111 and 112:
91 Chapter IV: Results Table 4.12 A
- Page 113 and 114:
4.7.2 Survival of Lactobacillus str
- Page 115 and 116: 4.7.4 Antagonistic activity against
- Page 117 and 118: 97 Chapter IV: Results Table 4.17 H
- Page 119 and 120: Table 4.19 Adhesion of potential pr
- Page 121 and 122: Table 4.20 Coaggregation a of poten
- Page 123 and 124: 103 Chapter IV: Results Fig. 4.6 Ad
- Page 125 and 126: 105 Chapter IV: Results Table 4.21
- Page 127 and 128: Table 4.23 Effect of pH and Tempara
- Page 129 and 130: 109 Chapter IV: Results Fig. 4.9 CL
- Page 131 and 132: 111 Chapter IV: Results 4.11.1 Effe
- Page 133 and 134: 113 Chapter IV: Results monocytogen
- Page 135 and 136: 115 Chapter IV: Results A B C D Fig
- Page 137 and 138: 4.13.3 Membrane permeability 117 Ch
- Page 139 and 140: Chapter V DISCUSSION
- Page 141 and 142: 120 Chapter V Discussion al., 2003)
- Page 143 and 144: 122 Chapter V Discussion Lactobacil
- Page 145 and 146: 124 Chapter V Discussion or natural
- Page 147 and 148: 126 Chapter V Discussion trait may
- Page 149 and 150: 128 Chapter V Discussion and the el
- Page 151 and 152: 130 Chapter V Discussion hexadecane
- Page 153 and 154: 132 Chapter V Discussion hypothesiz
- Page 155 and 156: 134 Chapter V Discussion would prev
- Page 157 and 158: 136 Chapter V Discussion gave maxim
- Page 159 and 160: 138 Chapter V Discussion for 90 min
- Page 161 and 162: 140 Chapter V Discussion To test th
- Page 163 and 164: CONCLUSIONS The main objective of t
- Page 165: 145 Chapter V: References Aasen, I.
- Page 169 and 170: 149 Chapter V: References negative,
- Page 171 and 172: 151 Chapter V: References Delves-Br
- Page 173 and 174: 153 Chapter V: References Franz, C.
- Page 175 and 176: 155 Chapter V: References Gordon, D
- Page 177 and 178: 157 Chapter V: References Isolauri,
- Page 179 and 180: 159 Chapter V: References Kolenbran
- Page 181 and 182: 161 Chapter V: References Marekova,
- Page 183 and 184: 163 Chapter V: References Nagy, A.,
- Page 185 and 186: 165 Chapter V: References Bifidobac
- Page 187 and 188: 167 Chapter V: References Schilling
- Page 189 and 190: 169 Chapter V: References Teuber, M
- Page 191 and 192: 171 Chapter V: References Yoon, Y.C
- Page 193 and 194: Rogosa agar Ingredients Quantity (g
- Page 195 and 196: Denaturing solution. guanidinium is
- Page 197: Appendix II Fig. 3.1. Standard curv