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@article{G. Kalaichelvan_2010, title={Probiotic properties of the riboflavin producing Lactobacillus fermentum strain isolated from yoghurt sample}, volume={2}, url={https://www.updatepublishing.com/journal/index.php/jebt/article/view/23}, abstractNote={<p><span style="font-size: 10pt; line-height: 110%; font-family: ">The probiotic properties of the riboflavin producing lactic acid bacterium, <em>Lactobacillus fermentum</em> MTCC 8711 were evaluated. The strain was resistant to the acidic environment with the pH of 3.5 and more than 100% survivability of the cells was observed after 4 h. Similarly, 85% survivability was observed in the presence of 0.3% (w/v) bile salts. The strain exhibited β- galactosidase activity by blue colored colony formation in the MRS agar plates with X-gal and IPTG. Further, it was found to be a medium acidifier with a </span><span style="font-size: 10pt; line-height: 110%; font-family: Symbol; mso-fareast-font-family: SimSun; mso-bidi-font-family: ’Times New Roman’; mso-ansi-language: EN-US; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA; mso-ascii-font-family: Garamond; mso-hansi-font-family: Garamond; mso-char-type: symbol; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">D</span></span><span style="font-size: 10pt; line-height: 110%; font-family: ">pH value of 0.96 after 5 h of growth. The strain was also able to reduce the cholesterol up to 50% in the presence of cholesterol and bile salts. Since the strain possesses the basic properties of the probiotics and produces riboflavin, it could be considered as a better starter culture in the fermented food industry.</span><span style="font-size: 10.5pt; line-height: 110%; font-family: "><span style="mso-spacerun: yes;"> </span></span></p><span style="font-size: 10.5pt; line-height: 110%; font-family: "><span style="mso-spacerun: yes;"><p class="MsoNormal" style="margin: 6pt 0in 0pt; text-indent: 0in; line-height: normal; text-align: left;" align="left"><strong style="mso-bidi-font-weight: normal;"><em><span style="font-size: 10pt; font-family: ">Probiotic properties of the riboflavin producing Lactobacillus fermentum strain isolated from yoghurt sample</span></em></strong></p><p class="MsoNormal" style="margin: 6pt 0in 0pt; text-indent: 0in; line-height: normal; text-align: left;" align="left"><strong style="mso-bidi-font-weight: normal;"><em><span style="font-size: 10pt; font-family: ">S. Jayashree<sup>*</sup>, K. Jayaraman and G. Kalaichelvan</span></em></strong></p><p class="MsoNormal" style="margin: 6pt 0in 0pt; text-indent: 0in; line-height: normal; text-align: left;" align="left"><em><span style="font-size: 10pt; font-family: ">School of Biosciences and Technology, VIT University, Vellore-632 014, Tamil Nadu, India</span></em></p><p class="MsoNormal" style="margin: 6pt 0in 0pt; text-indent: 0in; line-height: normal; text-align: left;" align="left"><em><span style="font-size: 10pt; font-family: ">*Corresponding Author, Email:<span style="mso-spacerun: yes;">  </span>sjayashree@vit.ac.in; Phone- 91-416-220- 2901; Fax- 91-416-224-3092</span></em></p><p class="MsoNormal" style="margin: 6pt 0in 0pt; text-indent: 0in; line-height: normal; text-align: left;" align="left"><strong style="mso-bidi-font-weight: normal;"><span style="font-size: 10pt; font-family: ">Cite This Article as: <em>S. Jayashree, K. Jayaraman and G. Kalaichelvan. 2010. Probiotic properties of the riboflavin producing Lactobacillus fermentum strain isolated from yoghurt sample. J. Ecobiotechnol. 2(2): 11-16.</em></span></strong></p><p> </p></span></span>}, number={2}, journal={Journal of Ecobiotechnology}, author={G. Kalaichelvan, S. Jayashree*, K. Jayaraman and}, year={2010}, month={Jun.} }