Characterization of potential probiotic starter cultures of lactic acid bacteria isolated from Ethiopian fermented cereal beverages, Naaqe, and Cheka.

Autor:	Gizachew S; Department of Pharmacology and Clinical Pharmacy, School of Pharmacy, College of Health Sciences, Addis Ababa University, P.O. Box 9086, Addis Ababa, Ethiopia.; Department of Bioscience Engineering, Faculty of Sciences, University of Antwerp, Groenenborgerlaan 171, 2020 Antwerp, Belgium., Van Beeck W; Department of Bioscience Engineering, Faculty of Sciences, University of Antwerp, Groenenborgerlaan 171, 2020 Antwerp, Belgium., Spacova I; Department of Bioscience Engineering, Faculty of Sciences, University of Antwerp, Groenenborgerlaan 171, 2020 Antwerp, Belgium., Dekeukeleire M; Department of Bioscience Engineering, Faculty of Sciences, University of Antwerp, Groenenborgerlaan 171, 2020 Antwerp, Belgium., Alemu A; Bacterial and Viral Diseases Research Directorate, Armauer Hansen Research Institute, P.O. Box 1005, Addis Ababa, Ethiopia., Mihret W; Bacterial and Viral Diseases Research Directorate, Armauer Hansen Research Institute, P.O. Box 1005, Addis Ababa, Ethiopia., Lebeer S; Department of Bioscience Engineering, Faculty of Sciences, University of Antwerp, Groenenborgerlaan 171, 2020 Antwerp, Belgium., Engidawork E; Department of Pharmacology and Clinical Pharmacy, School of Pharmacy, College of Health Sciences, Addis Ababa University, P.O. Box 9086, Addis Ababa, Ethiopia.
Jazyk:	angličtina
Zdroj:	Journal of applied microbiology [J Appl Microbiol] 2023 Nov 01; Vol. 134 (11).
DOI:	10.1093/jambio/lxad237
Abstrakt:	Aims: To test the in vitro probiotic potential and starter culture capacity of lactic acid bacteria (LAB) isolated from Naaqe and Cheka, cereal-based Ethiopian traditional fermented beverages. Methods and Results: A total of 44 strains were isolated from spontaneously fermented Ethiopian cereal-based beverages, Naaqe and Cheka with 24 putatively identified as LAB and 14 identified up to the species level. The species Limosilactobacillus fermentum (6/12; 50%) and Weissella confusa (5/12, 41.67%) were the predominant species identified from Naaqe, while the two Cheka isolates were L. fermentum and Pediococcus pentosaceus. Six LAB strains inhibited eight of the nine gastrointestinal indicator key pathogens in Ethiopia, including Escherichia coli, Salmonella enterica subsp. enterica var. Typhimurium, Staphylococcus aureus, Shigella flexneri, and Listeria monocytogenes. Three of the LAB isolates exhibited strain-specific immunostimulation in human monocytes. Based on these probiotic properties and growth, six strains were selected for in situ evaluation in a mock fermentation of Naaqe and Cheka. During primary fermentations, L. fermentum 73B, P. pentosaceus 74D, L. fermentum 44B, W. confusa 44D, L. fermentum 82C, and Weissella cibaria 83E and their combinations demonstrated higher pH-lowering properties and colony-forming unit counts compared to the control spontaneous fermentation. The same pattern was also observed in the secondary mock fermentation by the Naaqe LAB isolates. Conclusions: In this study, we selected six LAB strains with antipathogenic, immunostimulatory, and starter culture potentials that can be used as autochthonous probiotic starters for Naaqe and Cheka fermentations once their health benefit is ascertained in a clinical trial as a next step. (© The Author(s) 2023. Published by Oxford University Press on behalf of Applied Microbiology International.)
Databáze:	MEDLINE
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