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dc.contributor.author
VidyaLaxme, B.
dc.contributor.author
Rovetto, Adrian Jesus
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dc.contributor.author
Grau, Roberto Ricardo
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dc.contributor.author
Agrawal, Renu
dc.date.available
2017-12-19T13:56:50Z
dc.date.issued
2014-11
dc.identifier.citation
VidyaLaxme, B.; Rovetto, Adrian Jesus; Grau, Roberto Ricardo; Agrawal, Renu; Synergistic effects of probiotic Leuconostoc mesenteroides and Bacillus subtilis in malted ragi (Eleucine corocana) food for antagonistic activity against V. cholerae and other beneficial properties; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 51; 11; 11-2014; 3072-3082
dc.identifier.issn
0022-1155
dc.identifier.uri
http://hdl.handle.net/11336/31000
dc.description.abstract
Finger millet (Elucine corocana), locally known as ragi, and probiotics have been recognized for their health benefits. In the present work we describe novel probiotic ragi malt (functional food) that has been prepared using ragi and probiotic Leuconostoc mesenteroides (Lm) and Bacillus subtilis natto (Bs), alone and in combination, for antagonistic activity against Vibrio cholerae (Vc). In vitro studies using pure cultures showed that each probiotic strain (Lm or Bs) was able to inhibit the planktonic growth of Vc as well as its ability to make biofilms and adhere to extracellular matrix proteins (fibronectin, Fn) that may function in vivo as initial ports of entrance of the pathogen. Interestingly, the combination of both probiotic strains (Lm plus Bs) produced the strongest activity against the Vc. When both cultures were used together in the ragi malt the antimicrobial activity against Vc was enhanced due to synergistic effect of both probiotic strains. The inclusion of both probiotic strains in the functional food produced higher amounts of beneficial fatty acids like linoleic and linolenic acid and increased the mineral content (iron and zinc). The viability and activity of Lm and Bs against Vc was further enhanced with the use of adjuvants like ascorbic acid, tryptone, cysteine hydrochloride and casein hydrolysate in the ragi malt. In sum, the intake of probiotic ragi malt supplemented with Lm and Bs may provide nutrition, energy, compounds of therapeutic importance and antagonistic activity against Vc to a large extent to the consumer.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Association of Food Scientists and Technologists of India
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Synergistic Probiotics
dc.subject
Lactic Acid Bacteria
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Bacillus Subtilis
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Functional Food
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Vibrio Cholerae
dc.subject.classification
Inmunología
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dc.subject.classification
Medicina Básica
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dc.subject.classification
CIENCIAS MÉDICAS Y DE LA SALUD
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dc.title
Synergistic effects of probiotic Leuconostoc mesenteroides and Bacillus subtilis in malted ragi (Eleucine corocana) food for antagonistic activity against V. cholerae and other beneficial properties
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-12-12T18:20:41Z
dc.identifier.eissn
0975-8402
dc.journal.volume
51
dc.journal.number
11
dc.journal.pagination
3072-3082
dc.journal.pais
India
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dc.journal.ciudad
Mysore
dc.description.fil
Fil: VidyaLaxme, B.. Central Food Technological Research Institute; India
dc.description.fil
Fil: Rovetto, Adrian Jesus. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Microbiología; Argentina
dc.description.fil
Fil: Grau, Roberto Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Microbiología; Argentina
dc.description.fil
Fil: Agrawal, Renu. Central Food Technological Research Institute; India
dc.journal.title
Journal of Food Science and Technology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s13197-012-0834-5
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs13197-012-0834-5
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