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Probiotic property of lactic acid bacteria from traditional fermented condiments: Datta and Awaze
Tigu, F1, Assefa, F2, Mehari, T3, Ashenafi, M4.
In this study, probiotic properties consisting of acid and bile tolerance, hydrophobicity,
antibacterial activity, and antimicrobial susceptibility of lactic acid bacteria (LAB) isolated
from two traditional fermented condiments (Datta and Awaze) were investigated. Of 100
isolates, 24 showed 54-97% survival rates at pH 2-3 and bile salt concentration of 0.3%-1%.
Of the acid and bile tolerant isolates, only five showed marked hydrophobicity indicating
tissue adherence potential . These five isolates inhibited test pathogenic bacteria to varying
extents. These LAB isolates were susceptible to chloramphenicol, ampicillin, clindamycin,
erythromycin, gentamycin, tetracycline and penicillin but resistant to vancomycin. All the
five isolates were able to survive at levels of log 6 cfu/ml for >96 days in Datta stored at
4o
C. These isolates belonged to LAB genera comprising Lactococcus (2) Leuconostoc (2) and
Lactobacillus (1).
Affiliation:
- Addis Ababa University, Ethiopia
- Addis Ababa University, Ethiopia
- Addis Ababa University, Ethiopia
- Addis Ababa University, Ethiopia
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Indexation |
Indexed by |
MyJurnal (2018) |
H-Index
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8 |
Immediacy Index
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0.000 |
Rank |
28/30,Q4(Sciences ) 28/30,Q4(Sciences ) 14/17,Q4(Medical & Health Sciences )
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Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
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- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
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