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Strain identification, viability and probiotics properties of lactobacillus Casei

By A. R Desai


The objectives of this study were: 1) to investigate differentiation of Lactobacillus casei group by carbohydrate fermentation, PCR, gene sequencing and pulsed field gel electrophoresis, 2) to investigate tolerance of Lactobacillus strains in the presence of acid, bile salts and the or bile salt deconjugation, 3) to investigate viability of freeze dried Lactobacillus strains at various temperature during storage and their proteolytic activity, 4) to investigate the growth, viability and activity of Lactobacillus strains in skim milk containing prebiotics and 5) to investigate in vitro inhibition of Helicobacter pylori by Lactobacillus casei strains

Topics: 290000 Engineering and Technology, School of Biomedical and Health Sciences, Lactobacillus Casei, probiotics, strain identification, dairy industry, viability
Year: 2008
OAI identifier: oai:eprints.vu.edu.au:1932

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