Cited by 258Probiotics and Fermented FoodsReproductive tract infections researchInfant Nutrition and Health

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

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Mulaw, Guesh, Sisay Tessema, Tesfaye, Muleta, Diriba, Tesfaye, Anteneh·2019·International Journal of Microbiology

DOI 10.1155/2019/7179514PMC PMC6732631

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Abstract

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 rate 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 foodborne 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 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 have potentially useful to produce probiotic products.

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Figure 1 Evolutionary relationships of the isolation to the known strains.CC BY · PubMed Central

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Authors: Mulaw, G., Sisay Tessema, T., Muleta, D., & Tesfaye, A.
Affiliations: Addis Ababa University (ET)
Institute of Biotechnology, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa 1176, Ethiopia
Corresponding author: Mulaw, Guesh
ORCID: Mulaw, Guesh
Muleta, Diriba
Venue: International Journal of Microbiology
Publisher: Wiley
Published: 2019-08-25
Volume: 2019
Pages: 1-11
ISSN: 1687-918X (ISSN-L)
1687-9198
DOI: 10.1155/2019/7179514
PMC: PMC6732631
OpenAlex: W2969997194
Cited by: 258
References: 43
Citations by year: 2026: 34 · 2025: 33 · 2024: 62 · 2023: 46 · 2022: 43 · 2021: 22 · 2020: 15 · 2019: 3
FWCI: 16.01
Type: journal article
Language: en
Update notices: corrigendum (2020-07-30)
Open access: gold
doi.org
Licence: cc-by
creativecommons.org/licenses/by/4.0/ (unspecified)
Locations: International Journal of Microbiology (publishedVersion, cc-by)
bioRxiv (Cold Spring Harbor Laboratory) (acceptedVersion, cc-by)
PubMed Central (publishedVersion, cc-by)
PubMed (publishedVersion)
DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Greater South Information System
Funders: Addis Ababa University
Helsinki University
Aksum University
Ethiopian Public Health Institute
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Immunology and Microbiology › Microbiology › Reproductive tract infections research
Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
Keywords: probiotic properties, lactic acid bacteria, traditional fermented foods, ERGO, kocho, acid resistance, bile salt tolerance, antibacterial activity, antibiotic susceptibility, bacterial adhesion, Lactobacillus plantarum, Lactobacillus paracasei, 16S rRNA identification

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

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