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

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 (Eragrostis tef (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 Salmonella gallinarium indicator strains. Majority of these probiotic strains belonged to Lactobacillus plantarum and Lactobacillus brevis 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.