- Page 1: Characterization of Lactobacilli is
- Page 5 and 6: their encouragement, insightful com
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- 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: LIST OF TABLES Tables Page No. Tabl
- Page 19 and 20: 2 Chapter I: Introduction Recent re
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- Page 27 and 28: Chapter I1 REVIEW OF LITERATURE
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- Page 53 and 54: Fig. 2.1 Postulated mechanisms of a
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- Page 61 and 62: 2.4.1 Mode of action 43 Chapter II
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Chapter II1 MATERIALS & METHODS
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50 Chapter III Material and methods
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52 Chapter III Material and methods
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54 Chapter III Material and methods
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56 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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62 Chapter III Material and methods
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64 Chapter III Material and methods
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66 Chapter III Material and methods
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3.10.5 Purification of the bacterio
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70 Chapter III Material and methods
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72 Chapter III Material and methods
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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