To Study the Stability And Viability Of the Given Probiotic Culture at Different Temperature and Ph

Sudha, N. (2004) To Study the Stability And Viability Of the Given Probiotic Culture at Different Temperature and Ph. [Student Project Report]

PDF 007-Sudha_2004.pdf Restricted to Repository staff only Download (403kB)

Abstract

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:	<p align="justify">Lactic acid bacteria are sometimes termed probiotic and are used as health adjunct in food to provide a wide variety of health benefits. These bacteria, mainly lactobacilli and bifidobacteria, may have several therapeutic functions, including antimicrobial activity, anticholesterol activity improved lactose utilization and carcinogenic activity. Survival of the probiotic bacteria in the Gastro intestinal tract is very important and opens up newer ways for research. It gives a newer possibility for oral vaccines underlying their functional properties towards better health. Some attempts have been made regarding the influence of high acid or bile salts on the survival of microorganisms. In the present work the culture was subjected to different condition of the gastro intestinal tract and under each condition the survival rate was enumerated. The viability of the culture in 40-50% range is very good and shows the importance of the culture to be utilized either orally or in any food formulations. The culture has shown its survival at different pH, bile The main objective of this experiment was to know viability of the given probiotic culture and to know whether it stays within the “Therapeutic minimum” given by the World Health Organization (WHO). The other objective was to know the stability and viability of the given probiotic culture in MRS broth stored at three different temperature so that it could be incorporated in different food formulations stored at different temperatures.</p>
Uncontrolled Keywords:	Probiotics Probiotic Bacteria Lactic Acid Bacteria LAB Survial Probiotic
Subjects:	600 Technology > 08 Food technology > 10 Food Microorganisms 600 Technology > 08 Food technology > 29 Microbiological food
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Jun 2005
Last Modified:	28 Dec 2011 09:24
URI:	http://ir.cftri.res.in/id/eprint/69

Actions (login required)

View Item