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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
Joint Authors
Gebru, Yoseph
Berhe Sbhatu, Desta
Source
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-07-22
Country of Publication
Egypt
No. of Pages
9
Main Subjects
Abstract 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.
American Psychological Association (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
Modern Language Association (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
American Medical Association (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
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1133608