Strain identification, viability and probiotics properties of lactobacillus Casei

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.

Name dc:type.qualificationname

phd

Level dc:type.qualificationlevel

doctoral

Grantor dc:publisher.institution

Victoria University

Year dc:date.issued

2008

Author dc:creator

• Desai, A. R

• 290000 Engineering and Technology
• School of Biomedical and Health Sciences

Language dc:language

en