Project Incharge: 
Sanjay Pal
Co-Project Incharge: 
Deepthi Harish, Haseena P A, K Sudha, Lakshmi N Kartha, Seethal K S
Sunday, January 1, 2012 to Wednesday, May 30, 2012
School of Biotechnology

Scientific understanding of probiotics and their potential for preventing and treating health conditions is at an early stage. Probiotics is rapidly gaining importance in medical science and food science. We created a review of literature on various aspects of probiotics including mechanism of action, health benefits, side effect, stability and antimicrobial activity.
Curd and pickles are common probiotic sources. On the experimental side, our objective was to isolate a probiotic bacterium that can compete with the enteric pathogen by binding to extracellular matrix component, collagen. So we isolated gelatin-bound Lactobacillus from curd and kimchi and their identification by biochemical tests. Prebiotics are non-digestible food ingredients that stimulate the growth and activity of bacteria in the digestive system. So we tested the ability of chitosan oligosaccharide to stabilise the isolated organism which serves as a probiotic. Studies have shown that S-layer proteins of Lactobacillus serve as vaccine-delivery systems and help in adhesion of Lactobacillus to the gastrointestinal tract. In this view, we aimed to isolate the S-layer protein of the isolated organism. We also analysed the antimicrobial activity of the isolated organism and its sensitivity to various antibiotics.

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