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Characterization of Kanjika isolates and evaluation of Probiotic properties

Sahu, Chayanika (2007) Characterization of Kanjika isolates and evaluation of Probiotic properties. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Biochemical and molecular characterization of four LAB isolates probiotic properties from Kanjika was studied. Since complete unanimity in results was not found when compared in literature, 16S rRNA sequencing was done for identification of the isolates. The BLAST analysis revealed the following results: K1 as Lactobacillus plantarum, K7 as Lactobacillus fermentum, K23 as Pediococcus acidilactici, for K0A1 BLAST analysis is to be done. The probiotic properties of these given strains were also studied. These include acid tolerance, bile tolerance, cholesterol assimilation property, antimicrobial activity, antibiotic susceptibility and β-galactosidase activity. The survival rate in pH 2.0 and 2.5 and at bile salt concentration of 0.3% for all the isolates was found to be high(>85%). While β-galactosidase activity was found positive for only two isolates, L.plantarum and K0A1, cholesterol assimilation property of all was found to be more than that of L. rhamnosus GG. Antimicrobial activity against food borne pathogens like E. coli ATCC 31705 and Listeria monocytogenes indicates their use as preservative as well. Antibiotic susceptibility results of all the isolates indicate similarity to that shown for the lactics in literature. Results indicate that all the strains can prove to be potent probiotics although in vivo studies may be more satisfactory before using them as probiotics.
Uncontrolled Keywords: LAB strains Kanjika physiological properties probiotic properties
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 31 Jul 2007 05:27
Last Modified: 28 Dec 2011 09:29
URI: http://ir.cftri.res.in/id/eprint/1387

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