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.
Highlights
Worldwide, a variety of fermented food products are produced, which contribute significantly to the diets of many people [1]
Several in vitro studies indicate that the growth of food-borne pathogenic microbes is inhibited by probiotic lactic acid bacteria [4,5,6]. e consumption of a large number of probiotic live microorganisms together with a food fundamentally promotes the health of the consumers [7]
Lactic acid bacteria (LAB) are a diverse group of microorganisms consisting of Gram-positive, aerotolerant, acid-tolerant, usually nonsporulating and nonrespiring rod or cocci microorganisms, and play an important role in the process of fermentation of food by inhibiting spoilage/pathogenic bacteria and by producing excellent flavor, aroma, and texture of fermented foods [8, 9]
Summary
A variety of fermented food products are produced, which contribute significantly to the diets of many people [1]. Several in vitro studies indicate that the growth of food-borne pathogenic microbes is inhibited by probiotic lactic acid bacteria [4,5,6]. Erefore, some studies on isolation and screening of antibacterial producing lactic acid bacteria from traditionally fermented foods were undertaken by many workers [16, 17]. Probiotic strains isolated from traditionally fermented foods and drinks could have application as a starter culture for large-scale production of the traditional product and have a desirable functional property for their application as probiotics against food-borne pathogens. Erefore, this study attempts to evaluate the in vitro probiotic properties of LAB isolated from three traditionally fermented Ethiopian food products such as Teff dough, Ergo, and Kocho with respect to their potential probiotic properties against some food-borne pathogens Probiotic strains isolated from traditionally fermented foods and drinks could have application as a starter culture for large-scale production of the traditional product and have a desirable functional property for their application as probiotics against food-borne pathogens. erefore, this study attempts to evaluate the in vitro probiotic properties of LAB isolated from three traditionally fermented Ethiopian food products such as Teff dough, Ergo, and Kocho with respect to their potential probiotic properties against some food-borne pathogens
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