150 Chapter V: References Dave, R. I. <strong>and</strong> Shah, N. P., 1996. Evaluation of media for selective enumeration of S. thermophilus, L. delbrueckii ssp. bulgaricus, L. aidophilus <strong>and</strong> bifidobacteria. J. Dairy Sci. 79: 1529-1536. Davidkova, G., Popova, P., Guencheva, G., Bogdanov, A., Pacelli, E., Auteri A., <strong>and</strong> Mincheva, V., 1992. Endogenous production of tumor necrosis factor in normal mice orally treated with Deodan: a preparation <strong>from</strong> Lactobacillus bulgaricus 'LB51'. Int. J. Immunopharmacol. 14: 1355-1362. De Boever, P., Wouters, R., Verschaeve, L., Berckmans, P., Schoeters G., <strong>and</strong> Verstraete, W., 2000. Protective effect of the bile salt hydrolase-active Lactobacillus reuteri against bile salt cytotoxicity. Appl. Microbiol. Biotechnol. 53: 709-714. De Smet, I., De Boever, P., <strong>and</strong> Verstraete, W., 1998. Cholesterol lowering in pigs through enhanced bacterial bile salt hydrolase activity. Br. J. Nutr. 79: 185-194. De Smet, I., Van Hoorde, L., V<strong>and</strong>e Woestyne, M., Christiaens H. <strong>and</strong> Verstraete, W., 1995. Significance of bile salt hydrolytic activities of lactobacilli. J. Appl. Bacteriol. 79: 292-301. De Vrese, M., Stegelmann, A., Richter, B., Fenselau, S., Laue, C. <strong>and</strong> Schrezenmeier, J., 2000. Probiotics - compensation for lactase insufficiency. Am. J. Clin. Nutr. 73: 421S- 429S. Deegan, L.H., Cotter, P.D., Hill, C., Ross, P., 2006. Bacteriocins: biological tools for biopreservation <strong>and</strong> shelf life extension. Int. Dairy J. 16(9): 1058–1071. Del Re, B., Sgorbati, B., Miglioli, M., <strong>and</strong> Palenzona, D., 2000. Adhesion, autoaggregation <strong>and</strong> hydrophobicity of 13 strains of Bifidobacterium longum. Let. Appl. Microbiol. 31: 438-442. Delves-Broughton, J., 1990. Nisin <strong>and</strong> its uses as a food preservative. Food Technol. 44: 100-117.
151 Chapter V: References Delves-Broughton, J., Blackburn, P., Evans, R.J. <strong>and</strong> Hugenholtz, J., 1996. Applications of the bacte riocin, nisin. Antonnie van Leeuwnhok 69:193-202. DeVerse, M., Keller, B. <strong>and</strong> Barth, C.A., 1992. Enhanceemtn of intestinal hydrolysis of lactose by microbial β galactosidase (EC 3.2.1.23) of kefir. Br. J. Nutr. 67: 67-75. Diep, D.B. <strong>and</strong> Nes, I.F., 2002. Ribosomally synthesized antibacterial peptides in gram positive bacteria. Curr. Drug Targets 3: 107–122. Dommett, R., Zilbauer, M., George, J.T. <strong>and</strong> Bajaj-Elliott, M., 2005. Innate immune defence in the <strong>human</strong> gastrointestinal tract. Mol. Immunol. 42: 903-912. Doyle, R.J., 2000. Contribution of the hydrophobic effect to microbial infection. Microbes Infect. 2: 391-400. Drider, D., Fiml<strong>and</strong>, G., Hechard, Y., McMullen, L. M. <strong>and</strong> Prevost, H., 2006. The continuing story of class IIa bacteriocins. Microbiol. Mol. Biol. Rev. 70: 564-582. Du Toit, M., Franz, C.M.A.P., Dicks, L.M., Schillinger, U., Haberer, P., Warlies, B., Ahrens, F. <strong>and</strong> Holzapfel, W.H., 1998. Characterisation <strong>and</strong> selection of probiotic lactobacilli for a preliminary minipig feeding trial <strong>and</strong> their effect on serum cholesterol levels, faeces pH <strong>and</strong> faeces moisture content. Int. J. Food Microbiol. 40: 93-104. Dunne, C., O'Mahony, L. Murphy, L., Thornton, G., Morrissey, D., O'Halloran, S., Feeney, M., Flynn, S., Fitzgerald, G., Daly, C., Kiely, B., O'Sullivan, G.C., Shanahan F. <strong>and</strong> Collins, J.K., 2001. In vitro selection criteria for probiotic bacteria of <strong>human</strong> origin: correlation with in vivo findings. Am. J. Clin. Nutr. 73: 386S-392S. EFSA, 2005. EFSA scientifi c colloquium summary report. QPS Qualifi ed Presumption of Safety of micro-organisms in food <strong>and</strong> feed, 13-14 December 2004, Brussels, Belgium. ISBN 92-9199-012-4.
- 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 and 166: 145 Chapter V: References Aasen, I.
- Page 167 and 168: 147 Chapter V: References Bjorksten
- Page 169: 149 Chapter V: References negative,
- 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