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MRS (De Man, Rogosa and Sharpe) broth Appendix 1 Ingredients Quantity (g/L) Peptone from casein 10.0 Meat extract 8.0 Yeast extract 4.0 D(+)-glucose 20.0 Dipotassium hydrogen phosphate 2.0 Tween 80 1.0 Diammonium hydrogen citrate 2.0 Sodium acetate 5.0 Magnesium sulphate 0.2 Manganese sulphate 0.04 pH adjusted with 10N NaOH to pH 7.0 ±0.1 before autoclaving. Sterilized by autoclaving at 15 lbs pressure (121°C) for 15 min. MRS agar: MRS broth containing 15.0 g/l agar. MRS-Arginine broth Ingredients Quantity (g/L) Peptone from casein 10.0 Yeast extract 5.0 D(+)-glucose 0.5 Dipotassium hydrogen phosphate 2.0 Tween ® 80 1.0 Diammonium hydrogen citrate 20.0 Sodium acetate 5.0 Magnesium sulphate 0.1 Manganese sulphate 0.05 Arginine 3.0 pH adjusted with 10N NaOH to pH 7.0 ±0.1 before autoclaving. Sterilized by autoclaving at 15 lbs pressure (121°C) for 15 min. a
Rogosa agar Ingredients Quantity (g/L) Peptone from casein 10.0; Yeast extract 5.0; D(+)-glucose 20.0; Potassium dihydrogen phosphate 6.0; Ammonium citrate 2.0; Tween 80 1.0; Sodium acetate 15.0; Magnesium sulphate 0.575; Iron (II) sulphate 0.034; Manganese sulphate 0.12; Agar-agar 15.0; pH adjusted to 5.5 with acetic acid 96% (v/v). This medium was not autoclaved. ABTS-Medium for determination H2O2 production. Ingredients Quantity (g/L) Fish extract 10.0 Tryptone 10.0 Yeast extract 5.0 Tween 80 1.0 Dipotassium hydrogen phosphate 2.0 Diammonium hydrogen citrate 2.0 Magnesium sulphate 0.2 Manganese sulphate 0.05 Sodium acetate 5.0 D(+)-glucose 15.0 Agar 13.0 pH 6.5. Supplemented with 0.5 mM ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6sulfonic acid) and 0.3 U/ml horse-radish peroxidase (Sigma, USA). Basal medium for sugar fermentation test (API50CH) Ingredients Quantity (g/L) Peptone from casein 5.0 Meat extract 5.0 Yeast extract 5.0 Dipotassium hydrogen phosphate 2.0 Tween ® 80 1.0 Magnesium sulphate 0.2 Manganese sulphate 0.05 b
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Characterization of Lactobacilli is
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their encouragement, insightful com
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5. Mukesh Kumar and Abhijit Ganguli
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2.3.2.9 Cholesterol lowering 2.3.2.
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3.12.4 Measurement of intracellular
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List of Abbreviations ABTS 2,2-azin
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LIST OF TABLES Tables Page No. Tabl
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Chapter 1 INTRODUCTION
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2 Chapter I: Introduction Recent re
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4 Chapter I: Introduction Gram-posi
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6 Chapter I: Introduction food-born
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8 Chapter I: Introduction beneficia
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Chapter I1 REVIEW OF LITERATURE
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Chapter II Review of Literature nee
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13 Chapter II Review of Literature
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Chapter II Review of Literature ald
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Chapter II Review of Literature man
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Chapter II Review of Literature sur
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Chapter II Review of Literature col
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Chapter II Review of Literature and
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Fig. 2.1 Postulated mechanisms of a
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Chapter II Review of Literature 200
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Chapter II Review of Literature dia
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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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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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Page 165 and 166: 145 Chapter V: References Aasen, I.
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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
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Page 189 and 190: 169 Chapter V: References Teuber, M
Page 191: 171 Chapter V: References Yoon, Y.C
Page 195 and 196: Denaturing solution. guanidinium is
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