Antibacterial Activity of Lactic Acid Bacteria Isolated from Fermented Ethiopian Traditional Dairy Products against Food Spoilage and Pathogenic Bacterial Strains

Fermented Ethiopian traditional dairy products containing LAB that show antibacterial activities against various food spoilage and pathogenic bacteria have been used for the preservation of fermented dairy products for a long time. However, there are no comprehensive scientific reports on the antiba...

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Autores principales:	Abayeneh Girma, Aleka Aemiro
Formato:	article
Lenguaje:	EN
Publicado:	Hindawi-Wiley 2021
Materias:	Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/c308cd8b442a46899fedd7bc36acafb0
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spelling	oai:doaj.org-article:c308cd8b442a46899fedd7bc36acafb02021-11-22T01:11:14ZAntibacterial Activity of Lactic Acid Bacteria Isolated from Fermented Ethiopian Traditional Dairy Products against Food Spoilage and Pathogenic Bacterial Strains1745-455710.1155/2021/9978561https://doaj.org/article/c308cd8b442a46899fedd7bc36acafb02021-01-01T00:00:00Zhttp://dx.doi.org/10.1155/2021/9978561https://doaj.org/toc/1745-4557Fermented Ethiopian traditional dairy products containing LAB that show antibacterial activities against various food spoilage and pathogenic bacteria have been used for the preservation of fermented dairy products for a long time. However, there are no comprehensive scientific reports on the antibacterial activity of LAB isolated from various fermented dairy products in Pawe Woreda. The objective of the study was to evaluate the antibacterial activity of LAB isolated from traditionally fermented Ethiopian dairy products against spoilage and pathogenic bacteria. Thirty-five samples of fermented dairy products were collected from three cattle-farming areas of Pawe Woreda. A total of 97 LAB were isolated and screened primarily using the perpendicular streak plate method against 3 Gram-positive and 3 Gram-negative bacterial strains. Out of the 97 strains, 10 were active against at least two of the tested bacteria, of which 7 strains were selected for secondary screening by their broad-spectrum antibacterial activities. The seven in vitro antibacterial activities of the extract ranged from 5 to 16 mm in diameter during the secondary screening. In this study, Z2, Z4, and N2 strains exhibited the highest inhibition zone with broad-spectrum activity against all tested bacteria. The MIC and MBC values range from 0.10 to 0.30 µg/µL and 0.20 to 0.50 µg/µL, respectively. Following morphological, physiological, biochemical, and molecular characteristics, seven potent strains were identified as Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus rhamnosus, Leuconostoc mesenteroides, Streptococcus thermophilus, and Lactococcus lactis. According to the findings of this study, Ethiopian fermented dairy products were the most potent source of bioactive compounds with potential effects against food spoilage and pathogenic bacterial strains.Abayeneh GirmaAleka AemiroHindawi-WileyarticleNutrition. Foods and food supplyTX341-641ENJournal of Food Quality, Vol 2021 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Nutrition. Foods and food supply TX341-641
spellingShingle	Nutrition. Foods and food supply TX341-641 Abayeneh Girma Aleka Aemiro Antibacterial Activity of Lactic Acid Bacteria Isolated from Fermented Ethiopian Traditional Dairy Products against Food Spoilage and Pathogenic Bacterial Strains
description	Fermented Ethiopian traditional dairy products containing LAB that show antibacterial activities against various food spoilage and pathogenic bacteria have been used for the preservation of fermented dairy products for a long time. However, there are no comprehensive scientific reports on the antibacterial activity of LAB isolated from various fermented dairy products in Pawe Woreda. The objective of the study was to evaluate the antibacterial activity of LAB isolated from traditionally fermented Ethiopian dairy products against spoilage and pathogenic bacteria. Thirty-five samples of fermented dairy products were collected from three cattle-farming areas of Pawe Woreda. A total of 97 LAB were isolated and screened primarily using the perpendicular streak plate method against 3 Gram-positive and 3 Gram-negative bacterial strains. Out of the 97 strains, 10 were active against at least two of the tested bacteria, of which 7 strains were selected for secondary screening by their broad-spectrum antibacterial activities. The seven in vitro antibacterial activities of the extract ranged from 5 to 16 mm in diameter during the secondary screening. In this study, Z2, Z4, and N2 strains exhibited the highest inhibition zone with broad-spectrum activity against all tested bacteria. The MIC and MBC values range from 0.10 to 0.30 µg/µL and 0.20 to 0.50 µg/µL, respectively. Following morphological, physiological, biochemical, and molecular characteristics, seven potent strains were identified as Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus rhamnosus, Leuconostoc mesenteroides, Streptococcus thermophilus, and Lactococcus lactis. According to the findings of this study, Ethiopian fermented dairy products were the most potent source of bioactive compounds with potential effects against food spoilage and pathogenic bacterial strains.
format	article
author	Abayeneh Girma Aleka Aemiro
author_facet	Abayeneh Girma Aleka Aemiro
author_sort	Abayeneh Girma
title	Antibacterial Activity of Lactic Acid Bacteria Isolated from Fermented Ethiopian Traditional Dairy Products against Food Spoilage and Pathogenic Bacterial Strains
title_short	Antibacterial Activity of Lactic Acid Bacteria Isolated from Fermented Ethiopian Traditional Dairy Products against Food Spoilage and Pathogenic Bacterial Strains
title_full	Antibacterial Activity of Lactic Acid Bacteria Isolated from Fermented Ethiopian Traditional Dairy Products against Food Spoilage and Pathogenic Bacterial Strains
title_fullStr	Antibacterial Activity of Lactic Acid Bacteria Isolated from Fermented Ethiopian Traditional Dairy Products against Food Spoilage and Pathogenic Bacterial Strains
title_full_unstemmed	Antibacterial Activity of Lactic Acid Bacteria Isolated from Fermented Ethiopian Traditional Dairy Products against Food Spoilage and Pathogenic Bacterial Strains
title_sort	antibacterial activity of lactic acid bacteria isolated from fermented ethiopian traditional dairy products against food spoilage and pathogenic bacterial strains
publisher	Hindawi-Wiley
publishDate	2021
url	https://doaj.org/article/c308cd8b442a46899fedd7bc36acafb0
work_keys_str_mv	AT abayenehgirma antibacterialactivityoflacticacidbacteriaisolatedfromfermentedethiopiantraditionaldairyproductsagainstfoodspoilageandpathogenicbacterialstrains AT alekaaemiro antibacterialactivityoflacticacidbacteriaisolatedfromfermentedethiopiantraditionaldairyproductsagainstfoodspoilageandpathogenicbacterialstrains
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Antibacterial Activity of Lactic Acid Bacteria Isolated from Fermented Ethiopian Traditional Dairy Products against Food Spoilage and Pathogenic Bacterial Strains

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