Isolation and Molecular Identification of Lactic Acid Bacteria Using 16s rRNA Genes from FermentedTeff(Eragrostis tef(Zucc.)) Dough

Abstract

Injera is soft fermented baked product, which is commonly prepared from teff (Eragrostis tef (Zucc.)) flour and believed to be consumed on daily basis by two-thirds of Ethiopians. As it is a product of naturally fermented dough, the course of fermentation is done by consortia of microorganisms. The study was aimed at isolating and identifying some dominant bacteria from fermenting teff (Eragrostis tef) dough. A total of 97 dough samples were collected from households, microenterprises, and hotels with different fermentation stage from Addis Ababa. The bacterial isolates obtained from the fermenting teff dough samples were selected on the basis of their acid production potentials. A total of 24 purified bacterial isolates were found to be Gram-positive (they are coccus and rod under microscope) and were good acid producers. Genomic DNA of bacterial isolates were extracted using Invisorb® Spin DNA Extraction kit. 16S rRNA of bacterial isolates were amplified using the bacteria universal primers (rD1 and fD1). The amplified product was sequenced at Genewiz, USA. Sequence analysis and comparison with the resources at the database were conducted to identify the isolated microbes into species and strain levels. The bacterial isolates were identified as Lactobacillus paracasei, Lactobacillus brevis, Enterococcus durans, Enterococcus hirae, Enterococcus avium, and Enterococcus faecium. All identified lactic acid bacteria were able to produce acid at 12 h time of incubation. This study has confirmed the presence of different bacterial species in the fermenting teff dough and also supports the involvement of various groups of bacterial species in the course of the fermentation.

Identification of Lactobacillus spp. on Basis Morphological, Physiological, and Biochemical Characteristic from Jawa Super Chicken Excreta

“…All bacteria isolates were found to be good acid producers by changing the color of the medium completely from purple to yellow within 48h incubation. Similar study was reported by Tilahun [14] group of Lactobacillus and Enterococcus were found to be good acid producers by changing the color of the medium completely from green to yellow within 12h of incubation. LAB which produces acid belongs to genera Pediococcus, Lactobacillus, Streptococcus, Leuconostoc, and Bacillus species [15].…”

Cell-free supernatants from cultures of lactic acid bacteria isolated from fermented grape as biocontrol againstSalmonellaTyphi andSalmonellaTyphimurium virulence via autoinducer-2 and biofilm interference

“…DNA sequences were edited, and consensus sequences were obtained using the Bioedit software package. Final sequences were then aligned using CLUSTAL for each of the sequences (Tilahun et al, 2018). The sequences of both potent LAB isolates were compared to those in the Genbank nucleotide database (http://www.ncbi.nih.gov/) with the Basic Local Alignment Search Tool for nucleotide sequences ( blastn ) of the National Center for Biotechnology Information (NCBI, USA).…”

Microbial Community and Fermentation Characteristics of Native Grass Prepared Without or With Isolated Lactic Acid Bacteria on the Mongolian Plateau

“…Generally, LAB additives are a practical method for improving fermentation quality, which is widely used for silage preparation. The LAB group has been selected from various forages, including alfalfa (Ogunade et al, 2018), Elymus nutans (Xu et al, 2018), oat (Romero et al, 2017), King grass (Shah et al, 2018), Moringa oleifera (Wang Y. et al, 2018), native grass (You et al, 2021), and Teff (Tilahun et al, 2018). Ensiling involves complex microbial interactions, and the microbial ecology associated with silages was conducted using classical microbial techniques (Keshri et al, 2019).…”