In vitro evaluation of probiotic properties of yeasts and lactic acid bacteria isolated from ersho samples collected from different parts of Ethiopia
ABSTRACTErsho is an undefined starter culture used for Ethiopian injera production, and it is a good source of yeasts and lactic acid bacteria (LAB). However, few researchers have been done on the characterization of yeasts and LAB from ersho samples as a source of probiotics. The objective of the c...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2023-12-01
|
| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2270177 |
| _version_ | 1797385990524895232 |
|---|---|
| author | Melkam Dessalegn Berhanu Andualem |
| author_facet | Melkam Dessalegn Berhanu Andualem |
| author_sort | Melkam Dessalegn |
| collection | DOAJ |
| description | ABSTRACTErsho is an undefined starter culture used for Ethiopian injera production, and it is a good source of yeasts and lactic acid bacteria (LAB). However, few researchers have been done on the characterization of yeasts and LAB from ersho samples as a source of probiotics. The objective of the current work was to isolate and screen yeasts and LAB from ersho samples and in vitro characterization of their probiotic properties. An experimental research design was used. A total of 55 ersho samples were collected. Based on the ersho samples, 220 yeast colonies and 220 LAB colonies were isolated and purified. For the probiotic characterization, three yeasts (4A, 14D, 54A) and three LAB (1A, 13E, and 55A) were chosen. The isolates 4A, 14D, 54A, 1A, 13E, and 55A were identified as Saccharomyces cerevisiae KRSAN1, Saccharomyces cerevisiae JYC2577, Kazachstania humilis, Enterococcus lactis, Lactobacillus paracasei, and Lactobacillus species, respectively. All the isolates showed positive probiotic characteristics. They had very good acid resistance (percentage survival > 80%), high bile salt resistance (percentage survival > 140%), high cell surface hydrophobicity (>40%), high levels of auto-aggregation (>40%), variable co-aggregation with pathogens (ranged between 42% and 72%), variable antimicrobial activity (clear halo zone ranged from 4.0 to 31 mm), and variable antibiotic resistance responses. The results indicated that the ersho samples can be used as yeast and LAB sources for developing food and probiotic starter cultures. |
| first_indexed | 2024-03-08T22:03:30Z |
| format | Article |
| id | doaj.art-ad3ea14ceabd44b6a252c3be0ad6f661 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-03-08T22:03:30Z |
| publishDate | 2023-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-ad3ea14ceabd44b6a252c3be0ad6f6612023-12-19T10:46:33ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862023-12-012623048306410.1080/10942912.2023.2270177In vitro evaluation of probiotic properties of yeasts and lactic acid bacteria isolated from ersho samples collected from different parts of EthiopiaMelkam Dessalegn0Berhanu Andualem1Department of Biology, Faculty of Natural and computational science, Debre Berhan University, Debre Berhan, EthiopiaDepartment of Industrial and Environmental Biotechnology, Institute of Biotechnology, University of Gondar, Gondar, EthiopiaABSTRACTErsho is an undefined starter culture used for Ethiopian injera production, and it is a good source of yeasts and lactic acid bacteria (LAB). However, few researchers have been done on the characterization of yeasts and LAB from ersho samples as a source of probiotics. The objective of the current work was to isolate and screen yeasts and LAB from ersho samples and in vitro characterization of their probiotic properties. An experimental research design was used. A total of 55 ersho samples were collected. Based on the ersho samples, 220 yeast colonies and 220 LAB colonies were isolated and purified. For the probiotic characterization, three yeasts (4A, 14D, 54A) and three LAB (1A, 13E, and 55A) were chosen. The isolates 4A, 14D, 54A, 1A, 13E, and 55A were identified as Saccharomyces cerevisiae KRSAN1, Saccharomyces cerevisiae JYC2577, Kazachstania humilis, Enterococcus lactis, Lactobacillus paracasei, and Lactobacillus species, respectively. All the isolates showed positive probiotic characteristics. They had very good acid resistance (percentage survival > 80%), high bile salt resistance (percentage survival > 140%), high cell surface hydrophobicity (>40%), high levels of auto-aggregation (>40%), variable co-aggregation with pathogens (ranged between 42% and 72%), variable antimicrobial activity (clear halo zone ranged from 4.0 to 31 mm), and variable antibiotic resistance responses. The results indicated that the ersho samples can be used as yeast and LAB sources for developing food and probiotic starter cultures.https://www.tandfonline.com/doi/10.1080/10942912.2023.2270177Ershofoodlactic acid bacteriaprobioticstarter cultureyeast |
| spellingShingle | Melkam Dessalegn Berhanu Andualem In vitro evaluation of probiotic properties of yeasts and lactic acid bacteria isolated from ersho samples collected from different parts of Ethiopia International Journal of Food Properties Ersho food lactic acid bacteria probiotic starter culture yeast |
| title | In vitro evaluation of probiotic properties of yeasts and lactic acid bacteria isolated from ersho samples collected from different parts of Ethiopia |
| title_full | In vitro evaluation of probiotic properties of yeasts and lactic acid bacteria isolated from ersho samples collected from different parts of Ethiopia |
| title_fullStr | In vitro evaluation of probiotic properties of yeasts and lactic acid bacteria isolated from ersho samples collected from different parts of Ethiopia |
| title_full_unstemmed | In vitro evaluation of probiotic properties of yeasts and lactic acid bacteria isolated from ersho samples collected from different parts of Ethiopia |
| title_short | In vitro evaluation of probiotic properties of yeasts and lactic acid bacteria isolated from ersho samples collected from different parts of Ethiopia |
| title_sort | in vitro evaluation of probiotic properties of yeasts and lactic acid bacteria isolated from ersho samples collected from different parts of ethiopia |
| topic | Ersho food lactic acid bacteria probiotic starter culture yeast |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2023.2270177 |
| work_keys_str_mv | AT melkamdessalegn invitroevaluationofprobioticpropertiesofyeastsandlacticacidbacteriaisolatedfromershosamplescollectedfromdifferentpartsofethiopia AT berhanuandualem invitroevaluationofprobioticpropertiesofyeastsandlacticacidbacteriaisolatedfromershosamplescollectedfromdifferentpartsofethiopia |