Articles liés à Probiotic Microorganisms: Screening of probiotic organisms...

Probiotic Microorganisms: Screening of probiotic organisms for their antagonistic activity and nutritional potentiality - Couverture souple

Zuha, Sanjida; Khan, Mahbubar Rahman; Akhtaruzzaman, M.

 
9783659488061: Probiotic Microorganisms: Screening of probiotic organisms for their antagonistic activity and nutritional potentiality
Couverture souple
ISBN 10 : 3659488062 ISBN 13 : 9783659488061
Editeur : LAP LAMBERT Academic Publishing, 2014

Synopsis

Probiotic microorganisms were isolated from fermented dairy products viz. yogurts, cheese, whey, fermented cream, fermented fruits & vegetables. For isolation modified MRS, Bifidobacterial Medium, Leuconostoc medium & Lee’s agar medium were used. Isolation procedures were carried out under aerobic and anaerobic environments. Out of 200 organisms 43 were finally selected for detail studies. Among all the selected microbes, 34 isolates resembled the genus Lactobacillus, while other isolated genera were Leuconostoc, Streptococcus and Pediococcus. All the selected organisms were tested for their antagonistic activity against randomly selected pathogenic organisms and were studied for nutritional values during fermentation of selected fruits and vegetables. All the organisms had antagonistic effects, but few showed significant antagonism against pathogenic bacteria and fungi. Nutritional parameters viz. moisture, protein, nitrogen, fat and total sugar (e.g. Cabbage, Soya bean & Star fruit juice) were also examined, before & after fermentation.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

Probiotic microorganisms were isolated from fermented dairy products viz. yogurts, cheese, whey, fermented cream, fermented fruits & vegetables. For isolation modified MRS, Bifidobacterial Medium, Leuconostoc medium & Lee’s agar medium were used. Isolation procedures were carried out under aerobic and anaerobic environments. Out of 200 organisms 43 were finally selected for detail studies. Among all the selected microbes, 34 isolates resembled the genus Lactobacillus, while other isolated genera were Leuconostoc, Streptococcus and Pediococcus. All the selected organisms were tested for their antagonistic activity against randomly selected pathogenic organisms and were studied for nutritional values during fermentation of selected fruits and vegetables. All the organisms had antagonistic effects, but few showed significant antagonism against pathogenic bacteria and fungi. Nutritional parameters viz. moisture, protein, nitrogen, fat and total sugar (e.g. Cabbage, Soya bean & Star fruit juice) were also examined, before & after fermentation.

Biographie de l'auteur

Completed her Hons, M.S.& M. Phil. from the Univ. of Dhaka, Bangladesh. She worked on probiotic microorganisms for her M. Phil degree. She worked under the supervision of Prof. Mahbubar Rahman Khan, Dept. of Botany & Dr. M. Akhtaruzzaman, Institute of Nutrition and Food Science of the same university.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2014
Langue
anglais
ISBN 10 
3659488062
ISBN 13 
9783659488061
Reliure
Broché
Nombre de pages
220
Coordonnées du fabricant
non disponible
Personne responsable
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