Isolation and Molecular Identification of Lactic Acid Bacteria Using 16s rRNA Genes from Fermented Teff ( Eragrostis tef (Zucc.)) Dough
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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.
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LAB belonging to the former genus Lactobacillus and genus Pediococcus are commonly found in different teff sourdoughs.
“While lactic acid bacteria (LAB) belonging to the former genus Lactobacillus and genus Pediococcus are commonly found in different teff sourdoughs,50,51”
From Maternal and food microbial sources shape the infant microbiome of a rural Ethiopian population (2023) · cites this paper as [51]
Teff is traditionally naturally fermented by saving part of the liquid that forms at the top of the fermentation vessel (ersho) to start a new fermentation process driven by both prokaryotic and eukaryotic microbes.
“Teff is traditionally naturally fermented by saving part of the liquid that forms at the top of the fermentation vessel (ersho) to start a new fermentation process driven by both prokaryotic and eukaryotic microbes.50,51,52”
From Maternal and food microbial sources shape the infant microbiome of a rural Ethiopian population (2023) · cites this paper as [51]
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- Authors
- Tilahun, B., Tesfaye, A., Muleta, D., Bahiru, A., Terefework, Z., & Wessel, G.
- Affiliations
- Department of Biotechnology, College of Natural Sciences, Wolkite University, P.O. Box 07, Wolkite, Ethiopia
- Addis Ababa University (ET)
- Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia
- MRC-ET Molecular Diagnostics Laboratory, Addis Ababa, Ethiopia
- Brown University (US)
- Venue
- International Journal of Food Science
- Publisher
- Wiley
- Published
- 2018-08-05
- Volume
- 2018
- Pages
- 1-7
- ISSN
- 2314-5765 (ISSN-L)
- 2356-7015
- PMC
- PMC6098851
- OpenAlex
- W2885085356
- Cited by
- 44
- References
- 17
- Citations by year
- 2026: 6 · 2025: 7 · 2024: 6 · 2023: 11 · 2022: 4 · 2021: 5 · 2020: 2 · 2019: 3
- FWCI
- 2.35
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Locations
- International Journal of Food Science (publishedVersion, cc-by)
- Europe PMC (PubMed Central) (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Informationszentrum Lebenswissenschaften (ZB MED) (submittedVersion, cc-by)
- Greater South Information System
- Funders
- Addis Ababa University (NIGMS 5R01GM125071-24)
- The Wally Foundation (NIGMS 5R01GM125071-24)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Immunology and Microbiology › Microbiology › Reproductive tract infections research
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- lactic acid bacteria, Eragrostis tef, injera, fermented dough, 16S rRNA identification, Lactobacillus paracasei, Lactobacillus brevis, Enterococcus, lactic acid production, Addis Ababa
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