The DOI matches its Crossref record; 42 of the 43 references it cites were found in a registry or an index.
In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products
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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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“Species belonging to the genera Lactobacillus and Bifidobacterium are most commonly used as probiotics because they play a very important role in maintaining proper intestinal function and stimulating the host immune system [212,221,222].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [221]
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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276
“The most commonly used probiotic lactobacilli species in the food industry are L. acidophilus , L. plantarum, L. rhamnosus, L. paracasei, L. casei, L. gasseri, L. johnsonii, L. reuteri [216,221], L. fermentum, L. salivarius [212], and L. delbrueckii subsp. bulgaricus [201].”
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Metadata
- 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
- Venue
- International Journal of Microbiology
- Publisher
- Wiley
- Published
- 2019-08-25
- Volume
- 2019
- Pages
- 1-11
- ISSN
- 1687-918X (ISSN-L)
- 1687-9198
- 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
- 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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