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IJSTR >> Volume 6 - Issue 9, September 2017 Edition



International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616



Invitro Evaluation Of Antibacterial Activity Of Lactic Acid Bacteria Isolated From “Ergo” And “Qotchqotcha”, Ethiopian Traditional Fermented Foods, Against Some Selected Food Borne Pathogens

[Full Text]

 

AUTHOR(S)

Lamenew Fenta, Animut Assefa

 

KEYWORDS

Agar-well diffusion method, Anti-bacterial activity, Ergo, Lactic acid bacteria, Inhibition zone, Qotchqotcha

 

ABSTRACT

The prevention of pathogenic bacteria by lactic acid bacteria (LAB) isolated directly from foods is an innovative approach. With the aim of determining the anti-bacterial activity of Lactic acid bacteria isolated from “ergo” and “qotchqotcha”, Ethiopian fermented food, 12 samples of each were taken from the 4 different kebeles of Assosa town. Isolation of LAB from the selected samples were carried out using MRS media. The different set of isolates were characterized using primary biochemical tests. Isolates which were gram positive, catalase negative and KOH negative were considered to be presumptive LAB and further characterized by using different biochemical tests for further identification. 16 isolates from ergo samples were isolated. Based on Bergey’s manual of determinative bacteriology, the 16 isolates belonged to four (4) LAB species, namely Lactobacillus acidophilus (18.75%), Lactobacillus casei (31.25%), Streptococcus thermophiles (25%) and Lactobacillus bulgaricus (25%). Likewise, 5 isolates were isolated from Qotchqotcha and the five isolates were found to be Lactobacillus acidophilus (80%) and Pediococcus acidilactici (20%). Cell free solution from MRS broth culture of theses LAB was prepared and tested against Escherichia coli O157:H7 and Staphylococcus aureus using agar-well diffusion method. Of the 16 isolates isolated from ergo, 9 of them show antimicrobial activity against E. coli O157:H7 (with a largest inhibition zone measured about 7.33±1.20mm by EK0101) and 12 of them show antimicrobial activity against S. aureus (with a largest inhibition zone measured about 11.66 ±0.88mm by EK0201). On the basis of morphological and biochemical test done, EK0101 was found to be presumptive Lactobacillus acidophilus and EK0201 to be Streptococcus thermophiles. All of the isolates isolated from Qotchqotcha showed antimicrobial activity against the tested organisms though there was a significant difference in their activity (P<0.05). The isolate QK0201 showed an inhibition zone of about 6.67±0.88 mm against E. coli and 12.3±1.20 mm against S. aureus. QK0201 was also found to be presumptive Lactobacillus acidophilus. Generally, in this study, ergo and qotchqotcha were found to be a good source of LAB which have the potential to inhibit the growth of many pathogenic bacteria such as E. coli and S. aureus. So, there is a possibility to use them as an alternative therapeutic agent with no risk of antibiotic resistance and also against spoiling microorganisms.

 

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