D. Tech. Food Technology. / Discusses a range of lactobacilli and bifidobacteria were isolated from functional food products and pharmaceutical preparations and also obtained from culture collections. They were then subjected to phylogenetic analysis for accurate identification and classification and the probiotic properties of the organisms was evaluated. The isolates were then screened for inhibitory activity against a range of pathogenic bacteria and Candida albicans strains. Selected isolates that were found to have the necessary inhibitory and probiotic properties were recommended for inclusion in an envisaged synbiotic, maize-based beverage that would, in a subsequent study, be subjected to a nutritional intervention trial aimed at alleviating oral thrush in human patients. The specific objectives: to investigate and illustrate the superiority of rpoA and pheS gene sequencing compared to 16S rRNA gene sequencing in the identification and phylogenic assignment of Lactobacillus isolates ; to determine the precision of selected protein-coding gene sequencing in comparison with 16S rRNA gene sequencing for the discrimination and phylogenetic analysis of Bifidobacterium isolates ; to investigate the probiotic properties of selected bacterial strains in terms of antibacterial activity, anti-Candida activity, acid resistance, bile tolerance and antibiotic resistance ; to determine the potential of Lactobacillus isolates to inhibit the growth of each of seven Candida albicans strains in fermented maize gruel and to establish the factors contributing to Candida inhibition and to determine the antimicrobial and antioxidant activity of intracellular extracts and to elucidate compounds in methanol extracts from selected Lactobacillus strains.
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:tut/oai:encore.tut.ac.za:d1001099 |
| Date | January 2013 |
| Creators | Nyanzi, Richard. |
| Source Sets | South African National ETD Portal |
| Language | English |
| Detected Language | English |
| Type | Text |
| Format |
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