from indigenous fermented foods and human gut ... - Thapar University
from indigenous fermented foods and human gut ... - Thapar University
from indigenous fermented foods and human gut ... - Thapar University
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CONTENTS<br />
Contents Page No.<br />
List of Publications<br />
List of Abbreviations<br />
List of Symbols<br />
List of Tables<br />
List of Figures<br />
Chapter 1 INTRODUCTION<br />
Chapter 2 REVIEW OF LITERATURE<br />
2.1 Lactic acid bacteria<br />
2.1.1 Historical background of Lactic Acid Bacteria<br />
2.1.2 Classification of Lactic Acid Bacteria at genus level<br />
2.2 Lactobacillus spp.<br />
2.3 Probiotics<br />
2.2.1 Historical background of Lactobacillus<br />
2.2.2 Grouping of Lactobacillus<br />
2.2.3 Description of the species<br />
2.2.4 Taxonomic diversity of Lactobacillus<br />
2.2.5 Species-specific identification of Lactobacillus spp<br />
2.3.1 Quality parameters for probiotics<br />
2.3.2 Requirements for probiotics<br />
2.3.2.1 Viability of probiotic organisms<br />
2.3.2.2 Acid <strong>and</strong> bile tolerance<br />
2.3.2.3 Adherence of probiotic bacteria<br />
2.3.2.4 Specific Site of action of probiotics: the small intestine<br />
2.3.2.5 Colonization resistance<br />
2.3.2.6 Safety considerations<br />
2.3.2.7 Anticarcinogenic properties<br />
2.3.2.8 Immunological enhancement<br />
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