Development of Thermotolerant Lactobacilli Cultures for Food Application as Synbiotics.

Jyothna, Bommasamudram (2022) Development of Thermotolerant Lactobacilli Cultures for Food Application as Synbiotics. Doctoral thesis, Central Food Technological Research Institute.

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Abstract

Probiotics play a significant role as functional foods. Heat stress and dehydration are the two principal mechanisms leading to inactivation and loss of probiotics viability during its production. There is a need to develop microorganisms that can withstand higher temperatures during their processing and storage. The current study aims to develop thermotolerant strains of Lacticaseibacillus casei N (N-37) and Lactobacillus helveticus NRRL B-4526 (H-37) by acclimatizing these wild-type strains to the higher temperature by adaptive laboratory evolution method.

Item Type:	Thesis (Doctoral)
Uncontrolled Keywords:	Probiotics, functional foods, Lacticaseibacillus strains, ethermally acclimatized
Subjects:	600 Technology > 08 Food technology > 09 Food Microbiology
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 May 2023 11:24
Last Modified:	18 May 2023 11:24
URI:	http://ir.cftri.res.in/id/eprint/16413

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