Unraveling the probiotic potential of lactic acid bacteria and yeasts isolated from plant-based Ethiopian fermented foods and beverages

Abstract Fermented foods are promising sources of novel probiotics. This study aimed to evaluate the in vitro probiotic properties of microorganisms isolated from traditional plant-based Ethiopian fermented foods (white and brown Teff doughs, and Kocho ) and beverages ( Borde , and Cheka) . Lactic acid bacteria (LAB) were the dominant microbial group in these products, alongside a notable presence of yeasts. Among the isolated microorganisms, only 27 demonstrated reasonable survival rates under in vitro gastrointestinal conditions of pH and bile salts with an adequate adhesion capacity. Out of 27 isolates exhibiting probiotic properties, 19 strains of the LAB species Fructilactobacillus sanfranciscensis, Lactiplantibacillus plantarum , Lentilactobacillus buchneri , Pediococcus pentosaceus, Weissella cibaria and Weissella confuse; and 8 strains of the yeasts species Pichia ethanolica , Pichia fermentans and Sporidiobolus salmonicolor were identified. None of the identified isolates showed DNase, gelatinase and hemolytic activities. Additionally, most isolates displayed significant inhibition against Acinetobacter baumannii, Shigella flexneri and Salmonella enterica subsp. enterica serotype Typhi, and they were sensitive to ampicillin, ceftriaxone, chloramphenicol, ciprofloxacin, tetracycline, and trimethoprim-sulfamethoxazole. Since most of the identified strains (LAB and yeasts WI79 and BI100 strains) were good probiotic candidates, these findings highlight the probiotic potential of microorganisms naturally present in indigenous Ethiopian fermented foods and beverages.