Citation
Tigu F., . and Assefa F., . and Mehari T., . and Ashenafi M., . Probiotic property of lactic acid bacteria from traditional fermented condiments: Datta and Awaze. pp. 770-776. ISSN 2231-7546
Abstract
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 4oC. These isolates belonged to LAB genera comprising Lactococcus (2) Leuconostoc (2) and Lactobacillus (1).
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Abstract
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 4oC. These isolates belonged to LAB genera comprising Lactococcus (2) Leuconostoc (2) and Lactobacillus (1).
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Fermented foods |
| AGROVOC Term: | Condiments |
| AGROVOC Term: | Lactic acid bacteria |
| AGROVOC Term: | Probiotics |
| AGROVOC Term: | Bile salts |
| AGROVOC Term: | Hydrophobicity |
| AGROVOC Term: | Pathogenic bacteria |
| AGROVOC Term: | Chloramphenicol |
| AGROVOC Term: | Ampicillin |
| AGROVOC Term: | Clindamycin |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:27 |
| URI: | http://webagris.upm.edu.my/id/eprint/22613 |
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