Isolation, Characterization and Safety Assessment of Probiotic Lactic Acid Bacteria from Metata Ayib (Traditional Spiced Cottage Cheese)

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Abstract (1) Background: Consumption of fermented foods and beverages has health benefits; fermented milk products in particular are thought to contain probiotics. The purpose of this study was to characterize probiotic property of lactic acid bacteria isolates from metata ayib. (2) Methods: LAB isolates from metata ayib were isolated and purified for characterization of its probiotic activity. (3) Results: A total of 80 LAB isolates were isolated and purified. The majority of isolates, 67 (83.75%), had bacilli shapes, and 59 (73.75%) were homofermentative. All 80 (100%) isolates were tolerated at pH 3.0 treated for three hours; but only 6 (7.5%) isolates were survived at pH 2.0. After 0.3 and 0.5% bile salt treatment for 24 hours, all 6 (7.5%) LAB isolates survived above 92.09±0.18 and 83.39±0.21%, respectively. All the 6 isolates were identified as Lactobacillus species; and all were hydrophobicity positive. K. pneumoniae was resistant but S. aureus was sensitive to all of six identified LAB isolates cell free supernatant. All 6 isolates were ciprofloxacin, chloramphenicol, cotrimoxazole and erythromycin-sensitive. Vancomycin resistance was present in four isolates. All these six Lactobacilli species were non-hemolytic, non-biogenic amine producing, and gelatin hydrolysis negative. (4) Conclusion: Thus, Lactobacilli species isolated from metata ayib may be used as the suitable candidates of probiotics, and bio-therapeutics agents against bacterial infection to humans.

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