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Chapter II Review of Literature together with the patterns of sugar fermentation and important physiological properties are given in Table 1.1 2.2.3.1 Lactobacillus casei belongs to group Bb. Cells are rods of 0.7 – 1.1 by 2.0 – 4.0 μm, often with square end and tending to form chains. Riboflavin, folic acid, calcium pantothenate and niacin are required for growth whereas pyridoxal or pyridoxamine is essential for stimulation. Thiamine, vitamin B12 and thymidine are not required. The strains were isolated from milk and cheese, dairy products and dairy environments, sour dough, cow dung, silage, human intestinal tract, mouth and vagina, sewage and the strain type is ATCC 393. (Orla-Jensen, 1919; Hansen and Lessel, 1971) 2.2.3.2 Lactobacillus paracasei belongs to group Bb. Cells are rod shaped, 0.8-1.0 by 2.0-4.0 μm, often with square ends, and occur singly or in chains. Although the favourable temperature for its growth is 10°C and 40°C but some strains can grow at 5 and 45°C. A few strains (formerly Lb. casei subsp. pseudoplantarum) produce inactive lactic acid due to the activity of L-lactic acid racemase. Two subspecies are validly published under L. paracasei (Collins et al., 1989). Lactobacillus paracasei subsp. paracasei and Lactobacillus paracasei subsp. tolerans. Strains were isolated from dairy products, sewage, silage, humans, and clinical sources (Collins et al., 1989). 2.2.3.3 Lactobacillus rhamnosus belong to Group Bb. Cells are rod shaped, 0.8-1.0 by 2.0- 4.0 μm, often with square ends, and occur singly or in chains. Some strains grow at 48° C. The strains were isolated from dairy products, sewage, humans, and clinical sources. The type strain is ATCC 7469 (Collins et al., 1989). 2.2.3.4 Lactobacillus helveticus are placed in Group Bb (Orla- Jensen 1919), rod paired bacilli, No growth at 15° or below, Homofermentative. Ferments glucose, fructose, galactose, 18
Chapter II Review of Literature mannose, maltose, lactose, dextrin. Does not ferment mannitol, sucrose, salicin, glycerol, inositol, rhamnose, arabinose, xylose, raffinose, inulin, sorbitol, amygdalin, cellobiose, melibiose, melezitose. 2.2.4 Taxonomic diversity of Lactobacillus The human gastrointestinal tract contains hundreds of different bacterial species (Tannock, 1995). Members of the genus Lactobacillus are commonly present and have received considerable attention with respect to their putative health conferring properties as probiotics (Goldin and Gorbach, 1992). Lactobacillus has worldwide industrial use as starters in the manufacturing of fermented milk products. Moreover, some of Lactobacillus strains have probiotic characteristics and are therefore included in fresh fermented products or used in capsular health products, such as freeze-dried powder. The use of some Lactobacillus strains as probiotics is based on studies shows that these species belong to the normal intestinal flora and the strains have beneficial effects on human and animal health (Salminen et al., 1996). Major bacterial species isolated from human gastrointestinal tract fall generally into three distinct categories. These include 1) organisms almost always present in large number, and constituting the indigenous and resident flora, e.g. Bacteroides, Bifidobacterium; 2) organisms normally present in small or moderate numbers, and part of the resident flora, e.g. Enterobacteriaceae, Streptococcus and Lactobacillus; and 3) organisms present in small numbers, probably contaminants from other regions of the body e.g. Staphylococcus, Haemophilus, etc., or from the environment, e.g. Bacillus, Corynebacterium, which constitute transient flora. More specifically, organisms of the human gastrointestinal tract include diverse bacterial genera or families, and are divided into the following three groups: 1) Lactic acid 19
Page 1: Characterization of Lactobacilli is
Page 5 and 6: their encouragement, insightful com
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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
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