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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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ThesisItem Open Access METAGENOMIC BASED MICROBIAL DIVERSITY STUDY OF DAIRY EFFLUENT TREATMENT PLANTS(Department of Dairy Microbiology, SMC College of Dairy Science, Anand Agricultural University, Anand, 2019) Jafarali K. Momin; Dr. J.B. PrajapatiThe dairy effluent treatment plant (ETP) is a very dynamic biological system, where the resident microbiota functions toward the bioremediation of dairy effluent. Our understanding of ETPs remains limited due to the high complexity of the microbial community and the presence of numerous non-cultivable microbes. To understand the microbiota of dairy ETPs and its dynamics with seasonal variation and physicochemical characteristics of effluents, a metagenomic study using next-generation sequencing was carried out. The physicochemical characterization of dairy effluent from all the sections of ETP with seasonal variation was tested. All the dairy effluents were analyzed for metagenomic 16S rRNA amplicon to know the microbial communities with a list of microbes and relative abundance (Taxonomic diversity). Shotgun sequencing of the effluent samples collected in the summer season from the anaerobic digester and aeration tank of dairy ETPs were carried out to know the microbiota and functional potential of microorganisms.ThesisItem Open Access EVALUATION OF PROBIOTIC CULTURES FOR PRODUCTION OF SHORT-CHAIN FATTY ACIDS AND ITS EFFECT ON CHOLESTEROL REDUCTION(DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) Makwana Mitalibahen; Dr. J. B. PrajapatiProbiotics and prebiotics have been used for several health benefits and are acting as supplementary therapy in many ailments. Production of short chain fatty acids (SCFAs) is one of the mechanisms involved in many disorders. We selected several potential probiotics cultures and planned this project to screen the Lactic Acid Bacteria (LAB) based on Short-chain fatty acids (SCFAs) production and cholesterol reduction in vitro. Thus, we studied the effect of added probiotics in fermented milk. The final product was studied for its shelf life and was evaluated for cholesterol reduction in vivo in rat model.ThesisItem Open Access SELECTION OF HUMAN STRAINS OF BIFIDOBACTERIA FOR THEIR USE IN FERMENTED MILK PREPARATIONS WITH NUTRITIONAL AND THERAPEUTIC ADVANTAGES(AAU, Anand, 1991) Khedkar, Jaihind Nivrutti; Dave, J. M.Fifty six isolates were obtained from the stools of human infants below the age of four months, by streaking on the plates of Trypticase-Phytone-yeast extract (TPY) medium, incubated under anaerobic conditions. Out of these, thirty two isolates were identified as Bifidobacterium. Three out of 32 strains characterized as Bifidobacterium adolescentis were selected for further study on the basis of their superiority with respect to acid production, resistance to higher concentration of phenol, bile and survival under low pH. Organoleptically acceptable product was one of the criteria in selecting the strains. Accordingly three strains namely; Hbl, Tubl2D and Nub3D were selected and studied with definite objective of using them as dietary adjuncts. The three selected strains showed pleomorphism with bifid, Spatulated, club shaped rods and coccoidal cells. All the three strains were found to grow in milk containing 0.2 per cent phenol, TPY-media with 0.5 per cent bile salts and in media adjusted to pH 5.0. The selected isolates showed medium to high resistance to the antibiotics, known to be used in the intestinal therapy. The strains coagulated skim milk in about 48 h with production of 0.504 to 0.612 per cent titratable acidity and moderate amount of volatile acids containing 120 to 170 µg per litre of acetic acid.ThesisItem Open Access SOLID STATE FERMENTATION OF WHEAT STRAW WITH MOLD INOCULATION AND NUTRIENTS SUPPLEMENTATION TO ENRICH THE FEED(AAU, Anand, 1989) PRAJAPATI, JASHBHAI BHIKHABHAI; NEELAKANTAN, S.Considering the quantitative importance of cereal straws and the need for feeding these residues to the large populations of livestocks especially in developing countries, considerable efforts have been made to upgrade their nutritive value. Recent biotechnological approaches utilising efficient and improved micro-organisms for bioconversion of cereal crop residues with supplementation under optimised fermentation conditions has provided enough basic knowledge and encouragement to produce a wholesome feed with higher digestible organic matter and crude protein availability. An attempt has been made in the present study to initially screen the candidate lignocellulolytic fungi for their better competitive saprophytic ability on wheat straw. Among the 29 molds tested in sterile and unsterile wheat straw with supplements like water, urea, whey and butter milk, the best eleven molds selected included Pleurotus sp. P3 , P2 , P7H7 and Z-15, N. sitophila 3189 and ATCC 36935, C. velutipes, C.cinereus, A. terreus, C. cladosporindes and P. chrysosporium. The cultures were tested for SSF of wheat straw with urea, whey or butter milk supplementation for 7 days under sterile and unsterile conditions and the samples were evaluated for digestible dry matter .and crude protein recoveries. During the SSF of water, or urea supplemented straw, C. velutipes resulted in less DM loss (7.72-12.88%) and consequently yielded higher DDMR (45.02-48.90%) in the fermented straw. Pleurotus sp. P7H7 and P. ostreatus Z-15 showed comparatively higher DDMR (42.55-47.26%) and minimum DM losses (5.58-10.35%) in urea supplemented straw under sterile and unsterile condi- , tions. In whey or butter milk supplemented straw, all the eleven molds showed lower DDMR than the control straw. The CP recovery in the fermented straw was in the range of 3.78 to 10.39% during SSF by various molds.ThesisItem Open Access MICROFLORA OF ACIDIC MILK PRODUCTS IN INDIA AND THEIR PROBABLE ACTIVITY IN THE PRODUCTS(AAU, Anand, 1977) Dave, Jayantilal Mohanlal; DESAI, M. V.Abstract not AvailableThesisItem Open Access METAGENOMIC ANALYSES OF GERIATRIC GUT MICROBIOME DURING PROBIOTIC Lactobacillus helveticus MTCC 5463 INTERVENTION(AAU, Anand, 2014) SENAN, SUJA; Prajapati, J. B.Age related changes in the gastrointestinal tract, as well as changes in diet and host immune system reactivity, inevitably affect gut microbial population composition. Therapeutic strategies to counteract these changes have been suggested in ageing people. These include dietary supplements contairung prebiotics, probiotics and a combination of both of these, synbiotics. In this study a double blind randomized crossover trial was carried out where 72 elderly subjects were fed with fermented drink containing probiotic Lactobacillus lielveticus MTCC 5463 for 30 days. A real-time quantitative PCR assay based on bile salt hydrolase gene targeting primers and 3' minor groove binder (MGB) probes for accurate detection and quantification of Lactobacillus helveticus MTCC 5463 in human faecal samples was developed. Out of the 57 strains of Lactobacilli tested by in silico PCR, only two strains L. helveticus HIO and L. helveticus R0052 showed the predictive amplification while the rest 55 tested negative. The primers do not amplify any strains of Streptococcus thermophilus that were added to the fermented milks as starter culture. Genomic DNA standards were prepared with six different serial dilutions (2.68 X 106 to 2.68 X 10). The curve was found to be linear, with R2 values > 0.98, over the ranges of 10^ to lOi CPU/ml for MTCC 5463 strain. The slope of the standard curve was -3.372 which predicted the assay efficiency as 97.95%. At the end of 30 days the strain appeared in the faeces of all subjects in the treated group, reaching a level as high as 8.32 to the lowest amount of 6.17 log gene copies/g faecal matter at end of feeding period. After wash out, L. lielveticus MTCC 5463 was detected at gradually reduced levels. It can be observed that the lowest count of probiotic strain post washout was 3.75 log gene copies/g faecal matter at the end of 8 weeks of discontinuation of feeding. This proves the trarisient and consumption-dependent nature of this probiotic bacterium. The strain was not detected in any of the subjects before active test feeding. Traditional plate counts of lactobacilli at genus level on selective medium ranged from a baseline reading of 8.6 log CFU/g of wet fecal matter, which rose to 9.3 log CFU/g at the end of feeding period and a gradual decrease to 8.7 log CFU/gm at the end of the placebo feeding. The qPCR primers targeted the bile salt hydrolase gene of MTCC 5463 which made the gene copy count a fraction of the plate count. From the plate count results it can be said that the recovery of Lactobacilli from stool samples was at IxlO^ colony forming units/g (CFU/g) by week 4 giving a recovery of 82%. A more precise picture of the recovery of the strain calculated using qPCR results came to 18%. Among the 72 elderly subjects who participated in the trial, we could identify 10 respondents who showed positive results in the primary outcome of cholesterol reduction and 10 who showed an increase in cholesterol with a decreasing lactobacilli population indicating non response to probiotic therapy. DNA from the faecal samples of these 20 respondents during baseline and end of feeding was analyzed. Amplicons from the hypervariable region of the 16S rRNA gene were generated and sequenced each on a 316 chip. The data sets for before feeding have a total of reads ranging from 13,061 to 980,628 with read length ranging from 201 to 251 bps and a total amount of 42,52,62,470 bases. The data sets for after feeding showed reduction in reads ranging from 65 to 102,507 with read lengths varying from 268 to 165 with a total of 59,962,912 bps. After a washout of 4 weeks and before placebo feeding the sequencing data can be summarized having reads ranging from 1.386 to 172,304 with read lengths of 158 to 198 bps and a total of 24,10,52,754 bps. Post placebo feeding saw a similar trend of reads from 425 to 171,896 with sequence length from 133 to 155 bps with a total base pairs of 29,14,22,863. Sequencing reads were clustered into operational taxonomic units described by community metrics and taxonomically classified. Reads per sample were clustered and studied for diversity and richness using MG-RAST. All the community members in our samples were from the domain bacteria. The most prevalent phyla in all samples were: Firmicutes, Proeohacteria, Actinohacteria and Baderoidetes with Firmicutes dominating in all samples. All the samples taken prior to treatment showed an abundance in Blautia, Bifidobacterium, Clostridium, Escherichia, Eubacterium, Faecalibacterium, Lactobacillus, Prevotella, Roseburia, Ruminococcus and Shigella. It was strikingly evident that the non respondents harboured more Shigella, Escherichia and less Runinococcus and Clostridium (compared to positive respondents). Lactobacilli and Prevotella showed an increase in abundance values after probiotic treatment with a decrease in Shigella, Ruminococcus, Bacillus and Bifidobacterium. The shifts in gut community structure during probiotic therapy was also studied using QIIME, an open-source software pipeline able to perform, starting from raw sequence data, a wide range of analyses on microbial communities, that is, sequence aligiunent, identification of operational taxonomic units (OTUs), elaboration of phylogenetic trees, and phylogenetic or taxon-based analysis of diversity within and between samples. The responders showed 52.1 % Firmicutes compared to 40.6 % in non responders. The other major phyla Proteobacteria was higher in non responders at 49% than 38% in responders. The class based assignments of responders showed profound shifts in Bacilli, Clostridia and Gammaproteobacteria. Among non responder subjects, the relative proportion of Lactobacillales, Clostridials and Enterobacteriales could be the deciding biomarkers as in the case with responders. We could assume that interplay of Firmicutes and Proteobacteria and specific classes like Clostridiales, Enterobacteriales and Lactobacillales could be indicative of the amenability of the gut microbiota to dietary modification. To examine the difference in responders and non responders for the genera of major phyla Firmicutes and Proteobacteria we used STAMP software for statistical techiuques. We could identify a few microbial biomarkers that differentiate the responders from non responders. The STAMP analysis revealed that among responders and non responders the chief genera of Firmicutes that showed significant difference are Lactobacillus, Clostridium, Euhacterium, and Blautia (q< 0.002) while the genera of Proteobacteria included Shigella, Escherichia, Burkholderia and Camphylobacter (q-value<0.002). This proof-of-principle study introduces for the first time in India, potential microbial biomarkers for probiotic MTCC 5463 responsiveness in geriatric volunteers and reveals the potential of microbiota signatures for personalized nutrition.ThesisItem Open Access PREPARATION OF CHEESE WHEY BEVERAGE CONTAINING SELECTED PROBIOTIC CULTURES(AAU, Anand, 1997) Dhole, Parshuram Tukaram; Sannabhadti, S. S.Whey is produced during manufacturing of cheese, paneer, chhana, casein and related products. More and more dairy plants are engaged in production of cheese. The whey contains half of milk solids, which are wasted into sewage. Lactobacillus acidophilus and bifidobacteria are known to provide several nutritional and therapeutic benefits to the host. Considering the importance of whey utilization and nutritional and therapeutic benefits of Lb. acidophilus and bifidobacteria in human health, the present study was planned to develop a value added and organoleptically acceptable whey beverage containing probiotic cultures. The four cultures of Lb. acidophilus (V3 = C1 , I4 = C2, H3 = C3 and C2 = C4 ) and two cultures of Bifid, adolescentis (NUB = Bl and TUB = B2) were used to develop cheese whey beverage from mixed whey (with 1:1 proportion of sweet and salted Cheddar cheese whey). The sweet Cheddar cheese whey contained on an average lactose 4.75 per cent, protein 0.75 per cent, salt 0.22 per cent, ash 0.41 per cent, fat 0.15 per cent and total solids 6.50 per cent, while salted Cheddar cheese whey contained on an average lactose 4.50 per cent, protein 0.80 per cent, salt 1.35 per cent, ash 1.50 per cent, fat 0.30 per cent and total solids 8.50 per cent. In growth pattern studies, all the cultures showed similar trend in sweet, salted and mixed whey. The growth increased at faster rate between 0 to 8 h, reaching log10 value above 8.5 from the initial values of around 6.5 and then reaching to 9.0 at around 16 h of incubation at 37°C. However, among the three wheys, the mixed whey showed better growth of cultures. The maximum cell population, considerable acidity and end of log periods in the Cheddar cheese whey with Lb. acidophilus and Bifid, adolescentis is achieved in 8 h of incubation at 37°C. Incorporation of 20 per cent tomato juice in mixed whey promoted growth of all the cultures tested. The cultures showed the end of log phases in about 8 h. Apart from this, the incorporation also enhanced the survival, acid production and stability of cultures and helped to mask the odd flavour of whey beverage. The Lb. acidophilus and Bifid. adolescentis individually and in combination showed faster rate of increase in cell population upto 8 h and then entered in stationary phase in cheese whey beverage. All Lb. acidophilus showed marginal increase in cell population upto 16 h and then declined slightly till 24 h, while Bifid, adolescentis showed rise in count even upto 24 h of incubation. Lb. acidophilus CI, C2 or C4 when combined with Bifid, adolescentis Bl or B2 showed increase in cell population in the range of 50 x 10 power 7 to 134.9 x 10 power 7 c.f.u./ml as compared to their individual cell population, which was in the range of 42 x 10 power 7 to 57.5 x 10 power 7 c.f.u./ml at 8 h. But in the subsequent hours of incubation the cell population in combined cultures showed greater degree of reduction as compared to their individual cell population. So looking to the considerably high population achieved in 8 h, this period is recommended for beverage production. The pH of freshly prepared whey beverage considerably reduced on fermentation with various cultures. The drop in pH was maximum with Lb. acidophilus culture C4 (4.65) as compared to other cultures. The Bifid, adolescentis showed pH in range of 5.0 to 5.1. In fresh beverage, the maximum acid production was shown by Lb. acidophilus culture C4 (0.54 per cent lactic acid) which was at par with cultures C4B1, C4B2 and C3B1 but was significantly higher than other cultures. The minimum acidity was produced by C1 and B2 (0.373 per cent L.A.). The drink base which was used for beverage production contained on an average 4.26 per cent lactose. This lactose was degraded by cultures in fresh product in the range of 8 per cent (e.g. B2 fermented beverage had 3.93 per cent lactose) to 18 per cent (e.g. C4B2 fermented beverage had 3.50 per cent lactose). Among the Lb. acidophilus the lactose degrading ability was at par but significantly different in two Bifid, adolescentis. The combinations tried were all at par except C4B2 which showed significantly higher lactose degradation than either individual cultures or all other combinations. In study of total lactic acid content of fresh product, the combination C4B1 showed more (0.69 per cent L.A.) as compared to other cultures and the lowest quantity was produced by culture Bl (0.51 per cent L.A.). The individual Lb. acidophilus produced 0.59 to 0.68 per cent L.A., while Bifid, adolescentis produced total lactic acid in range of 0,512 to 0.546 per cent L.A. In fresh product, Bifid. adolescentis showed more acetic acid (0.12 to 0.16 mg/ml) as compared to Lb. acidophilus (0.039 to 0.056 mg/ml) and culture grown in combination with Lb, acidophilus were unable to produce same amount of acetic acid indicating inhibitory influence on acetic acid production of bifidobacteria when grown in combination. In the fresh product, Lb. acidophilus strains produced volatile acidity in range of 1.1 to 1.4 ml of 0.1 N NaOH/100 ml of distillate, while Bifid. adolescentis produced volatile acidity in the range of 0.90 to 1.47 ml of 0.1 N NaOH/100 ml of distillate. Lb. acidophilus in combination with Bifid, adolescentis Bl produced more volatile acidity as compared to their individual strains. There was no change in protein content in whey beverage fermented with probiotic cultures. The whey beverage fermented with probiotic cultures showed minor variation in chemical composition after eight days of refrigerated storage. In freshly prepared whey beverages, Lb. acidophilus C4 , showed maximum cell population ((125.8 x 10 power 7 c.f.u./ml) as compared to others. Among Bifid, adolescentis, it was at par (57.5 X 10 power 7 c.f.u./ml). In combinations, C3B1 produced maximum cell population (141.2 x 10 power 7 c.f.u./ml) as compared to other cultures. While in refrigerated stored product, a significant reduction in cell population was observed. Lb. acidophilus C3 showed minimum reduction in cell count during storage (13 per cent) while Bifid, adolescentis showed maximum reduction (98 per cent). In combination, C3B1 showed 50 per cent reduction in cell population followed by C4B1 and C2B1. The coliform counts and yeast and mould counts of fresh and stored product were in the limits prescribed by BIS. The study of antibacterial activity of the whey beverage showed that there were no antibacterial influences on E. coli, B. cereus, Ps. aeruginosa, Staph, aureus and Sal. typhi upto 60 h incubation, though the acidity was in range of 0.59 to 1.21 per cent L.A. The antibacterial activity was observed at 72 h of incubation. The average inhibitory influence of culture C3B1 was significantly higher as compared to other cultures except C4B1 and C3. The inhibitory effect was more on E. coli, B. cereus, Sal. typhi compared to Ps. aeruginosa and Staph, aureus. In the sensory evaluation of fresh product, CI showed maximum score of flavour which was at par with C1, C3, C4, ClBl, C3B1, C4B1, C1B2 and C3B2 and Bl showed minimum score of flavour, while in refrigerated product, C3 showed maximum flavour score and was statistically at par with C1, C2, C4, ClBl , C3B1, C1B2, C2B2 and C3B2. Lactobacillus acidophilus CI showed maximum score of colour and appearance as compared to other cultures and it was at par with culture C2. Culture C1B1 scored minimum in fresh product. In stored product, C4B1 scored maximum as compared to other cultures. However, it was at par with other cultures except C4, C3B2 and C4B2. Lactobacillus acidophilus C3 showed maximum overall acceptability which was at par with C1, C2, C4, C1B1, C3B1, C1B2, C2B2 and C3B2. Bifid, adolescentis Bl showed minimum score in fresh product. In refrigerated product stored for 8 days. Lb. acidophilus CI showed maximum score of acceptability among all other cultures. Culture C4B2 scored the lowest. The results of the present investigation revealed that the cheese whey (with 1:1 proportion of sweet and salted Cheddar cheese whey), which has problem of disposal can be converted into value added beverage containing probiotic cultures of Lb. acidophilus and Bifid, adolescentis. The product can be prepared within 8 h and can be stored for 8 days at 5°C.ThesisItem Open Access BENEFICIAL ACTIVITIES OF SELECTED HUMAN STRAINS OF LACTOBACILLI IN MILK FOR ITS USE AS DIETARY ADJUNCT(AAU, Anand, 1992) Sontakke, Ashok Trimbakrao; Dave, J. M.Four cultures of lactobacilli viz. Lactobaci1lus acidophilus (LBKV3) , Lactobacillus acidophilus (LBKI4), Lactobacillus casei (DM-4A) and Lactobacillus casei (DM-22A) were investigated for their beneficial activities in milk for its use as dietary adjunct. These cultures were tested in vitro to withstand gastrointestinal environment like bile, phenol, salt and adverse pH conditions. They not only resisted all the above adverse conditions, but also showed higher resistance to bile. The type of lactic acid produced by L. acidophilus (LBKV3) and L. acidophilus (LBKI4) was found to be DL, while L. casei (DM-4A) and L. casei (DM-eeA) produced L ( + ) configuration. Maximum cell count in milk in case of L. acidophi lus (LBKV3) was observed at 36 h, while in case of Lacidophilus (LBKI4) it was observed at 36 and 48 h of incubation. L. casei (DM-4A) and L. casei (DM-22A) required 48 h to reach the maximum count. The per cent lactic acid produced at the end of 72 h of incubation was 2.824, 1.201, 1.313 and 1.434 for L. acidophilus (LBKV3), L. acidophilus (LBKI4), L. casei (DM-4A) and L. casei (DM-ESA) respectively. The volatile acid production was also higher in L. acidophilus (LBKV3) compared to other cultures, additionally it also produced 50 mg./L acetic acid. The culture filtrate of all lactobacilli showed inhibitory effect against Escherichia coli, Staphylococcus aureus. Pseudomonas aeruginosa. Bacillus cereus and Salmonella typhosa. The culture filtrate of L. acidophilus (LBKV3) was found to be more inhibitory compared to other lactobacilli. The inhibitory component of this culture can be extracted with methanol. The antibiotic sensitivity was found to be strain dependent when tested against 16 antibiotics. All cultures produced acetaldehyde as a flavour compound, but maximum concentration was observed in L. acidophilus (CH) followed by L. acidophilus (LBKV3). Amongst the lactobacilli tested only standard strain L. acidophilus (CH) deconjugated bile acids. None could either degrade or assimilate cholesterol. Lactose digestion was the highest in L. acidophilus (LBKV3) (80.87 per cent) while L. acidophilus (LBKI4) , L. casei (DM-4A) . L, casei (DM-EEA) degraded only 32.09, 34.23 and 36.72 per cent lactose, respectively, in milk at 72 h of incubation. More accumulation of glucose in the medium was observed in case of L. acidophilus (LBKV3) compared to other cultures. Amongst lactobacilli only L. acidophilus (LBKV3) possessed significant lactase activity. Higher lactase activity of 8.00 units for sonicated sample was observed at 12 h of incubation. The lactase was found to be cell bound. The culture supernatant of L. acidophi lus (LBKI4), L. casei (DM-4A) and L. casei (DM-22A) showed cytotoxicity against HeLa and HEp-2 tumor cell lines. The cytotoxic principle in these cultures could be exocellular, while with disintegrated culture supernatant of L. acidophilus (LBKV3) and L. acidophilus (LBKI4) showed cytotoxicity against above tumor cell lines. The cytotoxic principle in- these two cultures could be an enzyme or a particular protein of considerably high molecular size which is not excreted during growth. The results of these studies have revealed that all the cultures do not possess all the beneficial properties. For example the bile tolerence and antibiotic resistance of L. casei was higher compared to L.acidophilus. L. acidophilus (LBKV3) showed higher antibacterial activity and possessed significant lactase activity. Only the standard strain of L. acidophilus (CH) deconjugated bile acids. None could degrade cholesterol. The cytotoxic principles for tumor suppression in case of L. acidophilus (LBKI4) seemed to be both exocellular and intracellular. In case of L. casei (DM-4A) and L. casei (DM-22A) it seemed to be exocellular only, while in case of L. acidophilus (LBKV3) it seemed to be intracellular. Looking to the observed strain variation with respect to various desirable attributes it might be necessary to use the strains individually or in combination to provide the specific benefits to the consumers.ThesisItem Open Access EVALUATION OF PROBIOTIC POTENTIAL OF LACTOBACILLI FOR TREATMENT OF BACTERIAL VAGINOSIS(Anand Agricultural University, Anand, 2016) Kanchan Virendrasingh Mogha; Dr. J. B. PrajapatiThe present study was conducted with an objective to develop a vanishing cream containing potential probiotic bacteria which may help in the release of lactic acid for a prolonged period to restore the acidic pH of the vaginal lumen and also to study sub-acute vaginal toxicity study on animal models using this cream. Before developing a cream, the potentiality of four probiotic cultures was checked by different in vitro tests used for treating BV infection
