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78 Chapter IV: Results Fig. 4.1 (A) Effect of simulated gastric and intestinal transit on viability of L. casei. Arrows indicate addition of simulated gastric juice at time 0 h and simulated duodenum juice after 1 h, respectively. The values shown mean of three experiments. Bar represent the standard error Fig. 4.1 (B) Effect of simulated gastric and intestinal transit on viability of L. delbruckeii. Arrows indicate addition of simulated gastric juice at time 0 h and simulated duodenum juice after 1 h, respectively. The values shown mean of three experiments. Bar represent the standard error
79 Chapter IV: Results Fig. 4.1 (C) Effect of simulated gastric and intestinal transit on viability of L. helvictus and L. fermentum. Arrows indicate addition of simulated gastric juice at time 0 h and simulated duodenum juice after 1 h, respectively. The values shown mean of three experiments. Bar represent the standard error. 4.4 Phenotypic identification of strains Gram-positive, catalase-negative and rod-shaped bacteria which were able to survive the passage through simulated gastric and duodenum juice in the in vitro gastrointestinal model were further identified, and their probiotic characteristics were studied. The selected strains were identified to the species-level by both phenotypic and genotypic investigations. Two strains (LAM-1 and LAM-2) were selected for further studies which stemmed from mango pickle, and they showed phenotypic properties typical of Lactobacillus casei strains. Accordingly, these bacteria were rod-shaped, produced DL- lactate, possessed mDAP in the cell walls and did not produce gas from glucose fermentation (Table 4.3). These strains were able to ferment ribose, a pentose sugar, which implies that the strains were facultatively heterofermentative Lactobacilli. In addition, two strains from (Kharoli) fermented mashed mustard (LKH-2 and LKH-3) also showed similar characteristics to L. delbrueckii indicating that these could also be characterised as presumptive L. delbrueckii strains. These two strains not only fermented ribose, but also an additional pentose sugar, i.e., arabinose (Table 4.3). Two other strains (LKH-5 and Lamec-29) which
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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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Page 61 and 62: 2.4.1 Mode of action 43 Chapter II
Page 67 and 68: Chapter II1 MATERIALS & METHODS
Page 69 and 70: 50 Chapter III Material and methods
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Page 121 and 122: Table 4.20 Coaggregation a of poten
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Page 127 and 128: Table 4.23 Effect of pH and Tempara
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Page 139 and 140: Chapter V DISCUSSION
Page 141 and 142: 120 Chapter V Discussion al., 2003)
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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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