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Characterization of Lactobacilli is
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their encouragement, insightful com
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5. Mukesh Kumar and Abhijit Ganguli
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2.3.2.9 Cholesterol lowering 2.3.2.
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3.12.4 Measurement of intracellular
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List of Abbreviations ABTS 2,2-azin
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LIST OF TABLES Tables Page No. Tabl
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Chapter 1 INTRODUCTION
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2 Chapter I: Introduction Recent re
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4 Chapter I: Introduction Gram-posi
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6 Chapter I: Introduction food-born
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8 Chapter I: Introduction beneficia
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Chapter I1 REVIEW OF LITERATURE
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Chapter II Review of Literature nee
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13 Chapter II Review of Literature
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15 Chapter II Review of Literature
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Chapter II Review of Literature ald
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Chapter II Review of Literature man
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21 Chapter II Review of Literature
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Chapter II Review of Literature gai
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25 Chapter II Review of Literature
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Chapter II Review of Literature sur
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29 Chapter II Review of Literature
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Chapter II Review of Literature col
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Chapter II Review of Literature and
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Fig. 2.1 Postulated mechanisms of a
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Chapter II Review of Literature 200
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Chapter II Review of Literature dia
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41 Chapter II Review of Literature
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2.4.1 Mode of action 43 Chapter II
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45 Chapter II Review of Literature
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47 Chapter II Review of Literature
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Chapter II1 MATERIALS & METHODS
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50 Chapter III Material and methods
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52 Chapter III Material and methods
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54 Chapter III Material and methods
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- Page 95 and 96: Chapter IV: Results Table 4.1: Morp
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- Page 101 and 102: 4.6 Molecular characterization of t
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- Page 119 and 120: Table 4.19 Adhesion of potential pr
- Page 121 and 122: Table 4.20 Coaggregation a of poten
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- Page 137 and 138: 4.13.3 Membrane permeability 117 Ch
- Page 139 and 140: Chapter V DISCUSSION
- Page 141 and 142: 120 Chapter V Discussion al., 2003)
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- Page 161 and 162: 140 Chapter V Discussion To test th
- Page 163 and 164: CONCLUSIONS The main objective of t
- Page 165 and 166: 145 Chapter V: References Aasen, I.
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- Page 171 and 172: 151 Chapter V: References Delves-Br
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157 Chapter V: References Isolauri,
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159 Chapter V: References Kolenbran
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161 Chapter V: References Marekova,
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163 Chapter V: References Nagy, A.,
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165 Chapter V: References Bifidobac
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167 Chapter V: References Schilling
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169 Chapter V: References Teuber, M
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171 Chapter V: References Yoon, Y.C
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Rogosa agar Ingredients Quantity (g
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Denaturing solution. guanidinium is
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Appendix II Fig. 3.1. Standard curv