ArticleProbiotics and antimicrobial proteins2025
Antagonistic Effects of Lactic Acid Bacteria Isolated from Ethiopian Traditional Fermented Foods and Beverages Against Foodborne Pathogens.
Article in Probiotics and antimicrobial proteins, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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20 citing papers in PubMed.
- Bridging In Vitro Functionality and Genomic Insights inInternational journal of molecular sciences · 2026Article
- Microbiological quality and nutritional characterization of traditional fermented foods and beverages in Nekemte Town, East Wollega Zone, Ethiopia.BMC nutrition · 2026Article
- Development, functional profiling, and probiotic evaluation of indigenous LAB from Nigerian fermented foods: Antimicrobial mechanisms, in vivo validation, and applications in food preservation and mycotoxin risk reduction.World journal of microbiology & biotechnology · 2026Article
- Lactic acid bacteria isolated from mammalian feces exhibit distinct diversity and probiotic traits.World journal of microbiology & biotechnology · 2026Article
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- Genomic Insights into Antimicrobial Biosynthetic Potential ofMicroorganisms · 2026Article
- Production optimization andFrontiers in microbiology · 2026Article
- Bactericidal and cell membrane disruption potential of protein extract from buttermilk-derived probioticFrontiers in microbiology · 2026Article
- Characterization and antimicrobial potential of bacteriocin-producing lactic acid bacteria isolated from the gut ofMicrobiology spectrum · 2025Article
- Isolation and characterization of probiotic yeasts from traditional fermented horsemeat products in Xinjiang: functional evaluation and potential application.BMC microbiology · 2025Article
- Isolation and characterization of novelJournal of food science and technology · 2025Article
- Delving into the nutritional and bioactive profiles ofFood chemistry: X · 2025Article
- Biofilm-Forming Lactic Acid Bacteria in Sausages: Isolation, Characterization, and Inhibition UsingAntibiotics (Basel, Switzerland) · 2025Article
- Essential oils and Lactobacillus metabolites as alternative antibiofilm agents against foodborne bacteria and molecular analysis of biofilm regulatory genes.Scientific reports · 2025Article
- Isolation and Characterization of Enterocin-ProducingFoods (Basel, Switzerland) · 2025Article
- Preservative Effectiveness of Lactic Acid Bacteria on Fruits and Vegetables.International journal of cell biology · 2025Review
- Integrative genomic characterization of five Pediococcus acidilactici strains reveals differing probiotic safety profiles.PloS one · 2025Article
- Inhibiting potential of selected lactic acid bacteria isolated from Costa Rican agro-industrial waste againstItalian journal of food safety · 2024Article
- Honeydew Honey as a Reservoir of Bacteria with Antibacterial and Probiotic Properties.Antibiotics (Basel, Switzerland) · 2024Article
- Lactic acid bacteria in Asian fermented foods and their beneficial roles in human health.Food science and biotechnology · 2024Review
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Abstract
Lactic acid bacteria (LAB) found in Ethiopian traditional fermented foods and beverages have potential antagonistic effects against foodborne pathogens due to their capacity to produce various antimicrobial metabolites. This study evaluated the antagonistic activity of LAB isolated from Ethiopian traditional fermented foods and beverages against foodborne pathogens and characterized their antimicrobial substances. A total of 180 traditional fermented foods and beverages were collected, and the antagonistic activities of LAB were evaluated against selected foodborne pathogens. The effects of pH, temperature, enzymes, and food additives on the antagonistic effects of cell-free supernatant produced by LAB were investigated. LAB identification and characterization were conducted using an integrated phenotypic approach and MALDI TOF MS spectrum analysis, and data were analyzed using one-way ANOVA and Tukey post hoc analysis. A total of 956 LAB were isolated, of which seventeen (17 LAB) isolates of Pediococcus pentosaceus (Pc. pentosaceus (n = 7)), Pediococcus acidilactici (Pc. acidilactici (n = 2)), Enterococcus faecium (Ec. faecium (n = 6)), and Lactococcus lactis (Lc. lactis (n = 2)) were screened for antagonistic activity based on their ability to produce bacteriocins, probiotic activity, and preservative potential. Pc. pentosaceus JULABB16, Pc. pentosaceus JULABB01, and Ec. faecium JULABBr39 showed strong antagonistic activity against all pathogens, with mean inhibition zone diameters ranging from 23.50 to 35.50 mm. Lc. lactis, Pc. pentosaceus, Pc. acidilactici, and Ec. faecium produced bioactive metabolites that were sensitive to proteolytic enzymes and capable of withstanding high temperatures (80-100 °C) and acid concentrations (pH 2-10). The CFS produced by Lc. lactis, Pc. pentosaceus, Pc. acidilactici, and Ec. faecium showed the most impending antagonistic activity against all pathogens. The bioactive substances produced by LAB isolates had promising effects against food spoilage and pathogenic bacteria, making them potential natural food preservatives.
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