Search
7 articles for “Lactobacilli”
-
Determining the Antagonistic Potential of Lactobacilli Isolated from Commercial Curd Samples against the E. coli
Abstract: Curd has always been an important source exhibiting a plethora of Lactobacilli. Lactobacilli are rod-shaped bacteria, capable of producing short-chain fatty acids, lactate, and acetate by carbohydrate fermentation process. A study was done to determine the antimicrobial activity of isolated and identified Lactobacilli bacteria from commercial curd samples against standard strains of E. coli. All the 10 samples were found have lactobacilli strains. The antagonistic activity of these strains was …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 2, 2020 · pp. 27–30 Read article
-
Effect of Prebiotics on Growth of the Selected Lactobacilli Culture Isolated from Dairy Products
Abstract: Prebiotics beneficially affects the host by selectively stimulating the growth or activity of one or limited number of bacteria such as bifidobacteria, lactobacilli in the colon that can improve the host health. Inulin and gum acacia are the most commonly available prebiotics. The ability of lactobacilli cultures (i.e. Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus casei) to utilize inulin, gum acacia, honey and fructo-oligosaccharide @ 2% for different time intervals (6, …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 2, Issue 2, 2013 · pp. 1–8 Read article
-
Isolation of Lactobacilli sp. from Various Nondiary Substrates—A Review
Abstract: Lactic acid bacteria (LAB) have also been delineated as bioprotective agents. Efficient pathogens’ inhibition has been derived by LAB. LAB competes with the microbes by modifying the microenvironment with their metabolic end products. The habitat of Lactobacilli is not only confined to diary but it has spread and adapted habitat to nondiary substrates too. This paper garners information about the various nonsubstrate habitats in which Lactobacilli can be isolated. Keywords: …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 7, Issue 2, 2018 · pp. 21–24 Read article
-
Isolation and Identification of Lactobacillus from Raw Buffalo Milk from the Local Region of Agra
Abstract: The term ‘Probiotic’, literally means, ‘for life’ which describes “substances secreted by one microorganism stimulating the growth of another”. These are viable microorganisms which contribute to intestinal microbial balance and help to improve the gut health in humans and other animals. Probiotics have been used in animal feed industry as a food supplements. They are also used to manufacture the fermented dairy products widely. The most common among them are …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 9, Issue 2-3, 2020 · pp. 15–17 Read article
-
Isolation of Lactobacillus Acidophilus with A High Acid-Producing Capacity and Its Common Characteristics
Abstract: Some strains of lactobacilli like spore Lactobacillus offer good merits in normalizing intestinal micro biota, resisting selectively to intestinal pathogens, exerting resistance to heat, acid and antibiotics, and are of good storage stability. This research work has been conducted in order to isolate a certain strain of Lactobacillus that offers high resistance to the gastric acid, bile and pathogens, and mutualistic symbiosis with useful intestinal microbes, and identifying its characteristics …
Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 13, Issue 3, 2023 · pp. 1–6 Read article
-
Isolation and Characterization of Lactobacillus spp. of Human Origin for Studying their Prevalence
Abstract: A total of 15 samples of healthy human feces were collected for the isolation of lactobacilli using lactobacillus selection MRS agar. Thirty-eight colonies were randomly picked based on colonial morphology. All the isolates were subjected to cell morphology, physiology and an array of biochemical characterization. The isolates showed different growth patterns at different temperatures (15 and 45 °C), oxygen and at different concentrations of NaCl (2.0, 4.0 and 6.5%). On …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 2, Issue 3, 2013 · pp. 7–15 Read article
-
Recombinant Lactobacillus helveticus PJ4-Down Regulates TLR4 Mediated Inflammatory Responses in Sucrose Induced Diabetic Rats: A Novel Therapeutic Approach
Abstract: High sucrose diet (HSD) is known to induce type 2 diabetes. Recombinant Lactobacillus helveticus PJ4 was constructed to express the InuJ gene under the xylose promoter resulting in the secretion of inulosucrase enzyme in gastrointestinal tract which polymerizes the fructose moiety of sucrose to inulin type fructans. L. helveticus (pSLP-InuJ-Vhb) transformant (LHI) was intragastrically administered to rats fed with HSD diet. The composition of fecal microbiota and short-chain fatty acids …
Published in Research and Reviews : A Journal of Immunology · Vol. 7, Issue 2, 2017 · pp. 44–65 Read article