In-vitro probiotic potential of lactic acid bacteria isolated from ‘wakalim’, a traditional Ethiopian fermented beef sausage

Abstract

Probiotics are live microbial food supplements which beneficially affect the host by improving the intestinal microbial balance. To be used as a probiotic, a bacterial strain is required to have good tolerance to acidity of the stomach and bile salt of the upper small intestine. Report on the probiotic efficacy of lactic acid bacteria isolated from traditional Ethiopian fermented foods, including ‘wakalim’, is scanty. Although lactic acid bacteria are known for their probiotic potential, the probiotic efficiency of Lactobacillus species are strain specific. The objective of this study was to evaluate the probiotic potential of strains of lactic acid bacteria isolated from ‘wakalim’, a traditional Ethiopian fermented beef sausage. MATERIALS AND METHODS: In this study, the in-vitro probiotic potentials of lactic acid bacteria isolated from fermenting ‘wakalim’ were evaluated. ‘Wakalim’ was prepared following traditional techniques. Strains of lactic acid bacteria isolated from ‘wakalim’ and evaluated for their probiotic potential were identified to species level using API 50CHL kits. The strains were investigated for tolerance to acidity (pH=2.0, 2.5, 3.0) and bile salt (oxgall) concentrations ranging from 0.3%-1.0% following the standard procedures. RESULTS: Of the total 99 strains of lactic acid bacteria isolates, 44 (44.0%) tolerated pH 3.0 and bile salt concentration ≥ 0.3% for 3 hours. The highest tolerance to pH 3.0 was observed among the pediococci (81.6%, 31/38) followed by lactobacilli (14.3%, 8/56). All the few isolates of lactococci, Leuconostoc, and Weissella were also tolerant to pH 3.0. The difference in resistance to low acidity and bile salt concentration (≥ 0.3%) of pediococci was statistically significant (p<0.05) from the Lactobacillus species. CONCLUSIONS: Strains of lactic acid bacteria isolated from traditional Ethiopian fermented sausage have promising in-vitro probiotic potential. Therefore, consumption of fermented sausages could have health enhancing effect. KEY WORDS: Fermented sausage, Lactic Acid Bacteria, Probiotics, Ethiopia