A5045003108- Gut microbiota and health
- Probiotics and Fermented Foods
- Food composition and properties
- Climate Change and Health Impacts
- Microbial Metabolites in Food Biotechnology
- Air Quality and Health Impacts
- Indoor Air Quality and Microbial Exposure
University of Antwerp
2023-2024
Lactic acid bacteria (LAB) form a group of to which most probiotics belong and are commonly found in fermented dairy products. Fermented foods beverages made through desired microbial growth enzymatic conversions food components. In this study, 43 LAB were isolated from Ethiopian traditional cottage cheese, yogurt evaluated for their functional safety properties as candidate probiotics. Twenty-seven isolates, representative each type, selected identified the species level....
Abstract Aims To test the in vitro probiotic potential and starter culture capacity of lactic acid bacteria (LAB) isolated from Naaqe Cheka, cereal-based Ethiopian traditional fermented beverages. Methods results A total 44 strains were spontaneously beverages, Cheka with 24 putatively identified as LAB 14 up to species level. The Limosilactobacillus fermentum (6/12; 50%) Weissella confusa (5/12, 41.67%) predominant Naaqe, while two isolates L. Pediococcus pentosaceus. Six inhibited eight...