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Article Abstract

This study aimed to isolate lactic acid bacteria (LAB) from a traditional Ethiopian fermented product, , and evaluate their functional properties. Of forty-three isolates, seven LAB were screened and identified as , , , and species. The isolates were tested for their alcohol tolerance, acid and bile resistance, auto-aggregation, co-aggregation, hydrophobicity, antibacterial activity, and antibiotic susceptibility. LAB isolates, specifically TAA01, TDB22, and TDM41, showed a higher degree of alcohol tolerance in 8% and 10% (/) ethanol concentrations. Additionally, these three isolates displayed survival rates >85% in both acidic pH and bile environments. Among the isolates, TDM41 demonstrated the highest auto-aggregation, co-aggregation, and hydrophobicity with (44.9 ± 1.7)%, (41.4 ± 0.2)%, and (52.1 ± 0.1)% values, respectively. The cell-free supernatant of the isolates exhibited antibacterial activity against foodborne pathogens of , Enteritidis, and Each isolate exhibited various levels of resistance and susceptibility to seven antibiotics and resistance was observed against four of the antibiotics tested. After performing a principal component analysis, TAA01, TDB22, and TDM41 were selected as the most promising ethanol-tolerant probiotic isolates.

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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10888401PMC
http://dx.doi.org/10.3390/foods13040575DOI Listing

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