Hardik Shah, Mitesh Hingu, Samir Parikh

Probiotic Attributes of Yeasts Isolated from Dairy Products

• Broschiertes Buch

Produktbeschreibung

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.

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Produktdetails

• Verlag: LAP Lambert Academic Publishing
• Seitenzahl: 80
• Erscheinungstermin: 9. Mai 2018
• Englisch
• Abmessung: 220mm x 150mm x 5mm
• Gewicht: 137g
• ISBN-13: 9786139834075
• ISBN-10: 6139834074
• Artikelnr.: 52823014

Autorenporträt

Dr. Hardik Shah ist seit 2006 im Lehrbereich tätig. Derzeit arbeitet er in der Abteilung für Mikrobiologie, MUIS, Ganpat University, Gujarat, Indien. Er hat seinen Bachelor, Master und Ph.D. in Mikrobiologie absolviert. Sein vielfältiges Forschungsinteresse gilt den Bereichen der Milchmikrobiologie, wie Probiotika, Hefen und Milchsäurebakterien.