In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products

Abstract

Probiotics are live microorganisms which when consumed in large number together with a food promote the health of the consumer. The aim of this study was to evaluate in vitro probiotic properties of lactic acid bacteria (LAB) isolated from traditional Ethiopian fermented Teff injera dough, Ergo, and Kocho products. A total of 90 LAB were isolated, of which 4 (4.44%) isolates showed 45.35–97.11% and 38.40–90.49% survival rates at pH values (2, 2.5, and 3) for 3 and 6 h, in that order. The four acid-tolerant isolates were found tolerant to 0.3% bile salt for 24 h with 91.37 to 97.22% rate of survival. The acid-and-bile salt-tolerant LAB isolates were found inhibiting some food-borne test pathogenic bacteria to varying degrees. All acid-and-bile-tolerant isolates displayed varying sensitivity to different antibiotics. The in vitro adherence to stainless steel plates of the 4 screened probiotic LAB isolates were ranged from 32.75 to 36.30% adhesion rate. The four efficient probiotic LAB isolates that belonged to Lactobacillus species were identified to the strain level using 16S rDNA gene sequence comparisons and, namely, were Lactobacillus plantarum strain CIP 103151, Lactobacillus paracasei subsp. tolerans strain NBRC 15906, Lactobacillus paracasei strain NBRC 15889, and Lactobacillus plantarum strain JCM 1149. The four Lactobacillus strains were found to be potentially useful to produce probiotic products.

Novel probiotic lactic acid bacteria isolated from indigenous fermented foods from West Sumatera, Indonesia

“…These results were also reported by the study conducted by Mulaw et al . [ 9 ], where the percentage survival of LAB against pH 2.5 for 3 h was >50%. As shown in Table-1 , the isolate which had the highest resistance was N16.…”

“…The fermentation process can occur naturally because of the microbes that are already present in foods when they grow with or without the addition of microbial cultures, and the latter produces a more uniform product [ 5 ]. Some researchers have reported on the isolation of probiotics from fermented products, such as traditionally fermented Ethiopian food products [ 9 ], sap extract of the coconut palm inflorescence – Neera, which is a naturally fermented drink consumed in various regions of India [ 4 ], and Chinese fermented food products [ 10 ].…”

Probiotics and Its Potential Role in Poultry Production: A Review

“…Short-chain fatty acids can disrupt the outer membranes of gram-negative pathogens causing inhibition of pathogen growth. [41][42][43] Bacteriocins are antimicrobial compounds produced by gram-positive bacteria usually the lactic acid bacteria include lactacin B from Lactobacillus acidophilus, plantaricin from L. plantarum and nisin from Lactococcus lactis. These have a narrow activity spectrum and act only against closely related bacteria, but some bacteriocins are also active against food-borne pathogens.…”

“…Numerous studies have been reported that probiotics can exert antimicrobial effect against pathogenic bacteria via the production of metabolites. 2,43,48 Intestinal colonization with probiotic Lactobacillus strains has been demonstrated to have a preventive function against Salmonella enterica serovar enteritidis infection in chicken. 33,49 On the other hand, bacteriocins with antimicrobial properties have been reported to show promising growth inhibition potential against intestinal pathogenic bacteria.…”

The Role of Biogenic Amines in Nutrition Toxicology: Review

“…Yogurt, cheese and kefir made from milk; sausage, bacon and surströmming (fermented herring) made from meat products; pickles, sauerkraut (fermented cabbage) and miso (fermented soybeans) made from various vegetables and fruits; tarhana and bread made from cereal products; beer and wine are widely consumed foods that can be given as examples of these fermented foods. However, biogenic amines present in these foods or formed after fermentation may show toxic effects [1][2][3][4][5] . Generally, even if they are toxic only when taken in large quantities, even lower amounts can cause serious health problems in people with impaired detoxification metabolism.…”