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Anand Agricultural University, Anand

Anand Agricultural University (AAU) was established in 2004 at Anand with the support of the Government of Gujarat, Act No.(Guj 5 of 2004) dated April 29, 2004. Caved out of the erstwhile Gujarat Agricultural University (GAU), the dream institution of Sardar Vallabhbhai Patel and Dr. K. M. Munshi, the AAU was set up to provide support to the farming community in three facets namely education, research and extension activities in Agriculture, Horticulture Engineering, product Processing and Home Science. At present there seven Colleges, seventeen Research Centers and six Extension Education Institute working in nine districts of Gujarat namely Ahmedabad, Anand, Dahod, Kheda, Panchmahal, Vadodara, Mahisagar, Botad and Chhotaudepur AAU's activities have expanded to span newer commodity sectors such as soil health card, bio-diesel, medicinal plants apart from the mandatory ones like rice, maize, tobacco, vegetable crops, fruit crops, forage crops, animal breeding, nutrition and dairy products etc. the core of AAU's operating philosophy however, continues to create the partnership between the rural people and committed academic as the basic for sustainable rural development. In pursuing its various programmes AAU's overall mission is to promote sustainable growth and economic independence in rural society. AAU aims to do this through education, research and extension education. Thus, AAU works towards the empowerment of the farmers.

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Subject: Dairy Microbiology × Author: Kathiriya, Mital R. × End date: 2018 × Start date: 2000 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    STUDY ON FUNCTIONAL AND PROBIOTIC POTENTIAL OF LACTIC ACID BACTERIA
    (AAU, Anand, 2014) Kathiriya, Mital R.; Dr. J.B. Prajapati
    Consumers have become increasingly aware about the link among lifestyle, diet and good health, which explains the emerging demand for products containing probiotics that are able to enhance health beyond providing basic nutrition. Strains of lactic acid bacteria (LAB) are the most common microbes employed as probiotics. The issue of the safety and efficacy of these microorganisms is of very important and hence to check the safety of LAB isolates, the initial step is to conduct in vitro tests and then check the effect on animal model and humans. The present study was conducted with an objective to check the probiotic potential of LAB isolates by in vitro tests. Before checking the probiotic potential of LAB isolates they were tested for their ability to grow in milk and capacity to produce acceptable fermented milk product. Only those isolates which could ferment milk well were taken further to check their in vitro probiotic potential.