Probiotic Attributes of Yeasts Isolated from Dairy Products - Couverture souple

Shah, Hardik ; Hingu, Mitesh ; Parikh, Samir

9786139834075: Probiotic Attributes of Yeasts Isolated from Dairy Products

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ISBN 10 : 6139834074 ISBN 13 : 9786139834075

Editeur : LAP LAMBERT Academic Publishing, 2018

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�diteur: LAP LAMBERT Academic Publishing
Date d'�dition: 2018
Langue: anglais
ISBN 10: 6139834074
ISBN 13: 9786139834075
Reliure: Broch�
Nombre de pages: 80
Coordonn�es du fabricant: non disponible
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Probiotic Attributes of Yeasts Isolated from Dairy Products

Hardik Shah

Edit� par LAP LAMBERT Academic Publishing Mai 2018, 2018

ISBN 10 : 6139834074 ISBN 13 : 9786139834075

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Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The study explains different methods for isolation & maintenance of yeasts. In addition, methods that can be used to determine probiotic potential are also explained along with necessary formulas. Present study includes isolation of yeasts from local dairy products collected from different dairy shops from across Gujarat, India. The yeast isolates were identified on the basis of biochemical characters (such as ability to ferment different sugars, assimilation of carbon-nitrogen compounds and growth in different conditions) as well as rRNA gene sequence. Yeasts were identified as belonging to genera Kluyveromyces, Saccharomyces and Schwanniomyces. Among yeast isolates, it was found that yeast belonging to Klyuveromyces sp. exhibited excellent probiotic potential as compared to Saccharomyces sp. and Schwanniomyces sp. Probiotic properties that were studied and found appropriate for yeasts from Kluyveromyces sp. includes bile tolerance, acid tolerance, cell surface hydrophobicity and certain other characteristics. All the characteristics of yeasts related to probiotic potential were also compared to yeast Saccharomyces boulardii which is utilized as probiotic supplement now a days. 80 pp. Englisch. N� de r�f. du vendeur 9786139834075

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Probiotic Attributes of Yeasts Isolated from Dairy Products

Shah, Hardik

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Probiotic Attributes of Yeasts Isolated from Dairy Products

Shah, Hardik

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Probiotic Attributes of Yeasts Isolated from Dairy Products

Shah, Hardik

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Probiotic Attributes of Yeasts Isolated from Dairy Products

Hardik Shah|Mitesh Hingu|Samir Parikh

Edit� par LAP LAMBERT Academic Publishing, 2018

ISBN 10 : 6139834074 ISBN 13 : 9786139834075

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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Shah HardikDr. Hardik Shah is in teaching field since 2006. Currently, he is working at Dept. of Microbiology, MUIS, Ganpat University, Gujarat, India. He has pursued his Bachelors, Masters and Ph.D. in Microbiology. The varied range. N� de r�f. du vendeur 385873388

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Probiotic Attributes of Yeasts Isolated from Dairy Products

Hardik Shah

Edit� par LAP LAMBERT Academic Publishing Mai 2018, 2018

ISBN 10 : 6139834074 ISBN 13 : 9786139834075

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Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -The study explains different methods for isolation & maintenance of yeasts. In addition, methods that can be used to determine probiotic potential are also explained along with necessary formulas. Present study includes isolation of yeasts from local dairy products collected from different dairy shops from across Gujarat, India. The yeast isolates were identified on the basis of biochemical characters (such as ability to ferment different sugars, assimilation of carbon-nitrogen compounds and growth in different conditions) as well as rRNA gene sequence. Yeasts were identified as belonging to genera Kluyveromyces, Saccharomyces and Schwanniomyces. Among yeast isolates, it was found that yeast belonging to Klyuveromyces sp. exhibited excellent probiotic potential as compared to Saccharomyces sp. and Schwanniomyces sp. Probiotic properties that were studied and found appropriate for yeasts from Kluyveromyces sp. includes bile tolerance, acid tolerance, cell surface hydrophobicity and certain other characteristics. All the characteristics of yeasts related to probiotic potential were also compared to yeast Saccharomyces boulardii which is utilized as probiotic supplement now a days.VDM Verlag, Dudweiler Landstra�e 99, 66123 Saarbr�cken 80 pp. Englisch. N� de r�f. du vendeur 9786139834075

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Probiotic Attributes of Yeasts Isolated from Dairy Products

Hardik Shah

Edit� par LAP LAMBERT Academic Publishing

ISBN 10 : 6139834074 ISBN 13 : 9786139834075

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Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The study explains different methods for isolation & maintenance of yeasts. In addition, methods that can be used to determine probiotic potential are also explained along with necessary formulas. Present study includes isolation of yeasts from local dairy products collected from different dairy shops from across Gujarat, India. The yeast isolates were identified on the basis of biochemical characters (such as ability to ferment different sugars, assimilation of carbon-nitrogen compounds and growth in different conditions) as well as rRNA gene sequence. Yeasts were identified as belonging to genera Kluyveromyces, Saccharomyces and Schwanniomyces. Among yeast isolates, it was found that yeast belonging to Klyuveromyces sp. exhibited excellent probiotic potential as compared to Saccharomyces sp. and Schwanniomyces sp. Probiotic properties that were studied and found appropriate for yeasts from Kluyveromyces sp. includes bile tolerance, acid tolerance, cell surface hydrophobicity and certain other characteristics. All the characteristics of yeasts related to probiotic potential were also compared to yeast Saccharomyces boulardii which is utilized as probiotic supplement now a days. N� de r�f. du vendeur 9786139834075

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