Exploration of potential yeast (Candida maltosa) from mozzarella cheese and its prospect for probiotic activity
This thesis is submitted in partial fulfilment of the requirements for the degree of Bachelor of Science in Biotechnology 2020.
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| বিন্যাস: | গবেষণাপত্র |
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Brac University
2021
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| অনলাইন ব্যবহার করুন: | http://hdl.handle.net/10361/14341 |
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10361-143412021-03-14T21:01:20Z Exploration of potential yeast (Candida maltosa) from mozzarella cheese and its prospect for probiotic activity Raiyaan, Kazi Ruksaad Hossain, M Mahboob Bhuiyan, Mohammad Nazrul Islam Department of Mathematics and Natural Sciences, Brac University Candida maltosa Gastric juice. Probiotic activity This thesis is submitted in partial fulfilment of the requirements for the degree of Bachelor of Science in Biotechnology 2020. Catalogued from PDF version of thesis. Includes bibliographical references (pages 54-57). To be a good probiotic any bacteria or yeast need to fulfill some requirements. There are some tests need to be conducted both in-vitro and in-vivo. Probiotics are living organisms which administered in adequate amounts to giving a beneficial health effect on its host. Besides the probiotic study, some other experimental observations were conducted. The optimal temperature of Candida maltosa was 32.5℃, pH was measured where the optimal pH was 7 with the highest absorbance of 1.194 and at 3% saline concentration C.maltosa showed its optimal salinity tolerance. Furthermore, to check some activity such as heat stress analysis where the extreme temperature at (40℃ and 44℃) eliminates the growth of Candida maltosa. Osmotic stress identifies the tolerance potentiality of Candida maltosa at different sugar concentrations, where in dextrose 1x (0.04g/L) desired organism showed its highest tolerance and in sucrose 7x (0.14g/L) it gave the highest tolerance. Morphological patterns were seen in both heat stress and osmotic stress activity. The artificial gastric juice and bile salt tolerance of C.maltosa was investigated at pH of 2, 2.5, 3, 3.5, 4, and 4.5 and salt tolerance at the concentrations of 0.1%,0.5% and 1% where C.maltosa showed its potentiality in both tests. Kazi Ruksaad Raiyaan B. Biotechnology 2021-03-14T06:03:46Z 2021-03-14T06:03:46Z 2020 2020-01 Thesis ID: 15136023 http://hdl.handle.net/10361/14341 en_US Brac University theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission. 58 pages application/pdf Brac University |
| institution |
Brac University |
| collection |
Institutional Repository |
| language |
en_US |
| topic |
Candida maltosa Gastric juice. Probiotic activity |
| spellingShingle |
Candida maltosa Gastric juice. Probiotic activity Raiyaan, Kazi Ruksaad Exploration of potential yeast (Candida maltosa) from mozzarella cheese and its prospect for probiotic activity |
| description |
This thesis is submitted in partial fulfilment of the requirements for the degree of Bachelor of Science in Biotechnology 2020. |
| author2 |
Hossain, M Mahboob |
| author_facet |
Hossain, M Mahboob Raiyaan, Kazi Ruksaad |
| format |
Thesis |
| author |
Raiyaan, Kazi Ruksaad |
| author_sort |
Raiyaan, Kazi Ruksaad |
| title |
Exploration of potential yeast (Candida maltosa) from mozzarella cheese and its prospect for probiotic activity |
| title_short |
Exploration of potential yeast (Candida maltosa) from mozzarella cheese and its prospect for probiotic activity |
| title_full |
Exploration of potential yeast (Candida maltosa) from mozzarella cheese and its prospect for probiotic activity |
| title_fullStr |
Exploration of potential yeast (Candida maltosa) from mozzarella cheese and its prospect for probiotic activity |
| title_full_unstemmed |
Exploration of potential yeast (Candida maltosa) from mozzarella cheese and its prospect for probiotic activity |
| title_sort |
exploration of potential yeast (candida maltosa) from mozzarella cheese and its prospect for probiotic activity |
| publisher |
Brac University |
| publishDate |
2021 |
| url |
http://hdl.handle.net/10361/14341 |
| work_keys_str_mv |
AT raiyaankaziruksaad explorationofpotentialyeastcandidamaltosafrommozzarellacheeseanditsprospectforprobioticactivity |
| _version_ |
1814308548396449792 |