from indigenous fermented foods and human gut ... - Thapar University

2.3.2.9 Cholesterol lowering
2.3.2.10 Production of hormones and other agents
2.3.3 Claimed beneficial properties of probiotics
2.3.4 New probiotic strains and sources of isolation
2.4 Antimicrobial properties
2.4.1 Mode of action
2.4.2 Application of bacteriocins in food
2.5 Applications of probiotics
2.5.1 Importance of probiotic consumption in humans
Chapter 3. MATERIALS AND METHODS
3.1 Chemicals and Media
3.2 Collection of samples
3.3 Isolation, selection and identification of Lactobacillus strains
3.3.1 Isolation of bacterial strains
3.3.2 Gram staining
3.2.3 Catalase test
3.3.4 Carbohydrate Fermentations
3.3.5 Survival after successive passages by artificial gastrointestinal juice
3.3.5.1 Strain selection and identification
3.4 Phenotypic characterization
3.4.1 Growth at different temperatures
3.4.2 Production of gas from glucose
3.4.3 Hydrolysis of arginine
3.4.4 Presence of meso-diaminopimelic acid (mDAP) in the cell walls
3.4.5 Determination of lactic acid enantiomers produced
3.4.6 Sugar fermentation profiles
3.4.7 Enzyme Activity
3.5 Genotypic characterization
3.5.1 Isolation of genomic DNA from bacteria
3.5.2 PCR amplification for 16S rRNA of Lactobacilli spp.
3.5.3 Analysis of sequence data
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