Journal of Probiotics & Health
Open Access
ISSN: 2329-8901
ISSN: 2329-8901
Desalegn Amenu
Jimma University, Ethiopia
Scientific Tracks Abstracts: Jour Prob Health
The aim of this study is to isolate, identify and characterize potential probiotic lactic acid bacteria from selected Ethiopian traditional fermented foods and beverages for their potential probiotic activities to reduce the cholesterol level in vitro study. To isolate, identify and characterize these potential LAB isolates different traditional fermented foods (Enjera, bread and wakalim) and beverages (Tej, Wachata, Cheka) were collected and prepared in laboratory. Totally, 180 samples, 30 for each were collected and transported to research and post graduate laboratory (Jimma University) for isolation and characterization of lactic acid bacteria to evaluate their antimicrobial activity as well as probiotic potential, finally their ability to reduce cholesterol was evaluated in laboratory scale. From a total of 180 samples, 240 LAB isolated were identified, based on their gram reaction, biochemical test and morphological characterization, 120 of them were selected as presumptive LAB isolates. The LAB isolates were screened for antimicrobial activity. Out of 240 isolates only 68 isolates exhibited antimicrobial activity. Among these isolates, 20 showed wide spectrum antimicrobial activity as well as good bile salt, acid and phenol tolerance. Ten isolates of Lactic acid bacteria showed more than 20% cholesterol reduction and an observed bile salt hydrolase (BSH) activity. The promising isolates were identified using phenotypic, biochemical and physiological activity, but for future its needs more detain investigation in molecular characterization of the LAB isolates.
The author is currently pursuing his PhD study at Jimma University, in Food Microbiology and he has M.Sc. in Microbiology. He more experience in Research, laboratory skill and some soft wares. Currently the author has more than 30 international and national published journals.