Papers by Anteneh Tesfaye
African Journal of Microbiology Research, 2017
Fermented food and beverage products are made globally by using different practices, fresh materi... more Fermented food and beverage products are made globally by using different practices, fresh materials and microbes. Fermented foods have ample sources of essential vitamins, minerals, enzymes, and antioxidants that are all enhanced through the process of fermentation. The advantageous effects related with fermented products have a special prominence during the production of these products in unindustrialized countries like Ethiopia. Therefore, coming to Ethiopia, fermented food and beverage products have practiced in a long history. During the production of traditional fermented food and beverage products, controlled natural fermentation process with the absence of starter cultures are used to initiate it. In Ethiopia, the local fermented food and beverage products are acid-alcohol type of fermentation. Moreover, the preparation of many traditionally fermented food and beverage products is still practiced in a household art thereby a wide variety of fermented foods and beverages are ...
International Journal of Microbiology, 2020
International Journal of Microbiology, 2020
Salmonella is one of the most harmful pathogens responsible for foodborne outbreaks, illnesses an... more Salmonella is one of the most harmful pathogens responsible for foodborne outbreaks, illnesses and deaths. The aim of this study was to evaluate the effect of potentially probiotic strains against Salmonella Typhimurium DT104 in mice. The compatibility test among the selected potential probiotic strains (Lactobacillus plantarum K132, Lactobacillus paracasei K114 and Lactococcus lactis E124) using the cross-streaking method showed the absence of antagonism. The anti-Salmonella activities of coculture of the isolated potential probiotics in the form of mixed or single culture showed a remarkable anti-Salmonella activity with 96.50 to 100% growth inhibition. The combination of strains, which showed the highest growth inhibition rates against Salmonella Typhimurium DT104, was used to test their effect on the colonization of mice by Salmonella Typhimurium DT104. White albino male mice were pretreated with the mixed potential probiotics for 7 days and infected with Salmonella Typhimurium ...
The antagonistic effect of nine lactic acid bacterial strains, either as pure or defined mixed-cu... more The antagonistic effect of nine lactic acid bacterial strains, either as pure or defined mixed-cultures, was assessed against foodborne pathogens (E. coli ATCC 25922, Salmonella Typhimurium DT104 and Staphylococcus aureus ATCC 25923) during fermentation and storage (at ambient and refrigeration) of ergo. At the end of fermentation at 72 h, the pure LAB cultures reduced the mean count of the target enteropathogens by 3 log units. The count of all target pathogens was also reduced almost by 2, 3 and 5 log units at 24, 48 and 72 h, respectively during fermentation by mixed LAB cultures. During storage of ready-to-consume ergo at ambient condition, the count of test organisms decreased by 3-4 log units at 24 h; and the test strains were totally eliminated within 30-48 h. In contrast, during storage of ergo at refrigeration condition, the average count of the test pathogens was reduced by 3-4 log units at 72 h. The LAB strains survived at counts of log 8.0 cfu/ml or higher up to 72 h during ambient and refrigeration conditions. These findings suggest that the isolates are possible candidates for the formulation of bioprotective starter cultures that can be employed for production of safe and potentially probiotic ergo.
World Journal of Dairy & Food …, 2011
The antagonistic impact of mixed lactic cultures against foodborne pathogens (Escherichia coli, S... more The antagonistic impact of mixed lactic cultures against foodborne pathogens (Escherichia coli, Salmonella Typhimurium DT104 and Staphylococcus aureus) were evaluated during preparation and storage of ayib. Souring of milk reduced the count of the test pathogens by 4 log units at 48 h. The test pathogens were reduced to log 4 and log 0.8 cfu/g at day 9 while ayib was stored at refrigeration and ambient conditions, respectively. Complete elimination of the test organisms was achieved at day 7 when dipped ayib was kept at ambient conditions. Dipping ayib was observed to improve its safety.
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Papers by Anteneh Tesfaye