Isolation and Characterization of Probiotic LAB from Kimchi and Spontaneously Fermented Teff ( (Zucc.) Trotter) Batter: Their Effects on Phenolic Content of Teff During Fermentation

Overview

Journal Biomed Res Int

Publisher Wiley

Specialties Biomedical Engineering
Biotechnology
General Medicine

Date 2020 Aug 11

PMID 32775416

Citations 2

Authors

Yoseph Asmelash Gebru

Desta Berhe Sbhatu

Affiliations

Soon will be listed here.

Abstract

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 ( (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 indicator strains. Majority of these probiotic strains belonged to and 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.

Citing Articles

Sauerkraut-derived LAB strains as potential probiotic candidates for modulating carbohydrate digestion attributing bacterial organic acid profiling to antidiabetic activity.

Huligere S, Kumari V B C, Patil S, M K J, Shing Wong L, Kijsomporn J Food Sci Nutr. 2024; 12(11):9682-9701.

PMID: 39620004 PMC: 11606886. DOI: 10.1002/fsn3.4444.

Screening for potential novel probiotic RAMULAB52 with antihyperglycemic property from fermented L.

Sreepathi N, Kumari V, Huligere S, Al-Odayni A, Lasehinde V, Jayanthi M Front Microbiol. 2023; 14:1168102.

PMID: 37408641 PMC: 10318367. DOI: 10.3389/fmicb.2023.1168102.

References

Yamamoto N, Takano T . Antihypertensive peptides derived from milk proteins. Nahrung. 1999; 43(3):159-64. DOI: 10.1002/(SICI)1521-3803(19990601)43:3<159::AID-FOOD159>3.0.CO;2-R. View

Svensson L, Sekwati-Monang B, Lutz D, Schieber A, Ganzle M . Phenolic acids and flavonoids in nonfermented and fermented red sorghum (Sorghum bicolor (L.) Moench). J Agric Food Chem. 2010; 58(16):9214-20. DOI: 10.1021/jf101504v. View

Koussemon M, Combet-Blanc Y, Patel B, Cayol J, Thomas P, Garcia J . Propionibacterium microaerophilum sp. nov., a microaerophilic bacterium isolated from olive mill wastewater. Int J Syst Evol Microbiol. 2001; 51(Pt 4):1373-1382. DOI: 10.1099/00207713-51-4-1373. View

Rodriguez H, Curiel J, Landete J, de Las Rivas B, Lopez de Felipe F, Gomez-Cordoves C . Food phenolics and lactic acid bacteria. Int J Food Microbiol. 2009; 132(2-3):79-90. DOI: 10.1016/j.ijfoodmicro.2009.03.025. View

Zhang W, Xu J, Bennetzen J, Messing J . Teff, an Orphan Cereal in the Chloridoideae, Provides Insights into the Evolution of Storage Proteins in Grasses. Genome Biol Evol. 2016; 8(6):1712-21. PMC: 4943188. DOI: 10.1093/gbe/evw117. View

Hole A, Rud I, Grimmer S, Sigl S, Narvhus J, Sahlstrom S . Improved bioavailability of dietary phenolic acids in whole grain barley and oat groat following fermentation with probiotic Lactobacillus acidophilus , Lactobacillus johnsonii , and Lactobacillus reuteri. J Agric Food Chem. 2012; 60(25):6369-75. DOI: 10.1021/jf300410h. View

Lotito S, Zhang W, Yang C, Crozier A, Frei B . Metabolic conversion of dietary flavonoids alters their anti-inflammatory and antioxidant properties. Free Radic Biol Med. 2011; 51(2):454-63. PMC: 3119369. DOI: 10.1016/j.freeradbiomed.2011.04.032. View

Gilliland S, Staley T, BUSH L . Importance of bile tolerance of Lactobacillus acidophilus used as a dietary adjunct. J Dairy Sci. 1984; 67(12):3045-51. DOI: 10.3168/jds.S0022-0302(84)81670-7. View

Coda R, Cagno R, Gobbetti M, Rizzello C . Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation. Food Microbiol. 2013; 37:51-8. DOI: 10.1016/j.fm.2013.06.018. View

10.

Rizzello C, Lorusso A, Montemurro M, Gobbetti M . Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread. Food Microbiol. 2016; 56:1-13. DOI: 10.1016/j.fm.2015.11.018. View

11.

Lewus C, Kaiser A, Montville T . Inhibition of food-borne bacterial pathogens by bacteriocins from lactic acid bacteria isolated from meat. Appl Environ Microbiol. 1991; 57(6):1683-8. PMC: 183452. DOI: 10.1128/aem.57.6.1683-1688.1991. View

12.

Lin W, Yu B, Jang S, Tsen H . Different probiotic properties for Lactobacillus fermentum strains isolated from swine and poultry. Anaerobe. 2007; 13(3-4):107-13. DOI: 10.1016/j.anaerobe.2007.04.006. View

13.

Ganzle M . Enzymatic and bacterial conversions during sourdough fermentation. Food Microbiol. 2013; 37:2-10. DOI: 10.1016/j.fm.2013.04.007. View

14.

Chandra S, Khan S, Avula B, Lata H, Yang M, ElSohly M . Assessment of total phenolic and flavonoid content, antioxidant properties, and yield of aeroponically and conventionally grown leafy vegetables and fruit crops: a comparative study. Evid Based Complement Alternat Med. 2014; 2014:253875. PMC: 3980857. DOI: 10.1155/2014/253875. View

15.

Nionelli L, Curri N, Curiel J, Cagno R, Pontonio E, Cavoski I . Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation. Food Microbiol. 2014; 44:96-107. DOI: 10.1016/j.fm.2014.05.011. View

16.

Beecher G . Overview of dietary flavonoids: nomenclature, occurrence and intake. J Nutr. 2003; 133(10):3248S-3254S. DOI: 10.1093/jn/133.10.3248S. View

17.

Rivera-Espinoza Y, Gallardo-Navarro Y . Non-dairy probiotic products. Food Microbiol. 2009; 27(1):1-11. DOI: 10.1016/j.fm.2008.06.008. View

18.

Fischer M, Egli I, Aeberli I, Hurrell R, Meile L . Phytic acid degrading lactic acid bacteria in tef-injera fermentation. Int J Food Microbiol. 2014; 190:54-60. DOI: 10.1016/j.ijfoodmicro.2014.08.018. View

19.

Conway P, Gorbach S, Goldin B . Survival of lactic acid bacteria in the human stomach and adhesion to intestinal cells. J Dairy Sci. 1987; 70(1):1-12. DOI: 10.3168/jds.S0022-0302(87)79974-3. View