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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