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Isolation and Characterization of Probiotic LAB from Kimchi and Spontaneously Fermented Teff (Eragrostis tef (Zucc.) Trotter) Batter: Their Effects on Phenolic Content of Teff during Fermentation
المؤلفون المشاركون
Gebru, Yoseph
Berhe Sbhatu, Desta
المصدر
العدد
المجلد 2020، العدد 2020 (31 ديسمبر/كانون الأول 2020)، ص ص. 1-9، 9ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2020-07-22
دولة النشر
مصر
عدد الصفحات
9
التخصصات الرئيسية
الملخص EN
Microbial fermentation is proven to induce molecular transformations and produce bioactive compounds thereby enhancing sensory and nutritional quality of flour-based fermented foods.
In this study, lactic acid bacteria (LAB) were isolated from Korean kimchi and Ethiopian fermented teff (Eragrostis tef (Zucc.) Trotter) flour batter.
Isolates were identified using 16S rRNA gene sequencing and characterized for various probiotic properties.
Few trains were selected for further teff flour batter fermentation and evaluating their effects on phenolic contents and compositions.
Out of 200 bacterial isolates, 44 of them showed considerable acid and bile tolerance and 22 were tested positive for protease activity.
A large number of the isolates showed antimicrobial activities against Salmonella gallinarium indicator strains.
Majority of these probiotic strains belonged to Lactobacillus plantarum and Lactobacillus brevis species.
All the strains used for fermentation of teff were able to significantly increase total phenolic contents (TPC).
An increase in TPC of up to 7-fold was observed in some strains.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Gebru, Yoseph& Berhe Sbhatu, Desta. 2020. Isolation and Characterization of Probiotic LAB from Kimchi and Spontaneously Fermented Teff (Eragrostis tef (Zucc.) Trotter) Batter: Their Effects on Phenolic Content of Teff during Fermentation. BioMed Research International،Vol. 2020, no. 2020, pp.1-9.
https://search.emarefa.net/detail/BIM-1133608
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Gebru, Yoseph& Berhe Sbhatu, Desta. Isolation and Characterization of Probiotic LAB from Kimchi and Spontaneously Fermented Teff (Eragrostis tef (Zucc.) Trotter) Batter: Their Effects on Phenolic Content of Teff during Fermentation. BioMed Research International No. 2020 (2020), pp.1-9.
https://search.emarefa.net/detail/BIM-1133608
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Gebru, Yoseph& Berhe Sbhatu, Desta. Isolation and Characterization of Probiotic LAB from Kimchi and Spontaneously Fermented Teff (Eragrostis tef (Zucc.) Trotter) Batter: Their Effects on Phenolic Content of Teff during Fermentation. BioMed Research International. 2020. Vol. 2020, no. 2020, pp.1-9.
https://search.emarefa.net/detail/BIM-1133608
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1133608
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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