IJLST 2016 Volume 9 Issue 6
International Journal of Life Sciences and Technology (IJLST) ISSN: 0974-5335
An Open Access Journal -- NO Fees -- NO Processing Charges -- 100% Non Profit Initiatives
Isolation, Characterization and Identification of Lactic Acid Bacteria from Ready to Consume Shamita: Ethiopian Traditional Fermented Beverage. Misganaw Wassie, Teketay Wassie. IJLST (2016), 9(6):51-55
Title:
Isolation, Characterization and Identification of Lactic Acid Bacteria from Ready to Consume Shamita: Ethiopian Traditional Fermented Beverage
Authors & Affiliation:
Misganaw Wassie, Teketay Wassie
Micro biologist, Ethiopian Biodiversity Institute, Addis Ababa, ETHIOPIA
Lecturer & PhD candidate, College of Veterinary Medicine and Agriculture, Addis Ababa University, Debrezeit, ETHIOPIA
misgie21@gmail.com, teketay2003@gmail.com
Abstract:
The study was conducted in sub-city of Addis Ababa to isolate, characterize and identify Lactic acid bacteria (LAB) from ready to consume Shamita. A total of forty five samples of ready to consume shamita were collected from randomly selected household brewers from three purposively selected sub-cities namely (Gulele, Arada, Yeka). For isolation of lactic acid bacteria, samples were serially diluted up to 10-6 and plated on MRS agar at 32oC for 48hours in anaerobic condition. Well-isolated colonies with typical characteristics were picked from each plate and were further sub cultured until pure isolates were obtained. Purely isolated colony was identified by cell morphology, cell arrangement, gram-staining, catalase test and acid production from glucose. The data were analyzed using Statistical Package for Social Sciences (SPSS) (2011) software (ver.20). A total of 35 lactic acid bacteria isolates belonging to five genera Leuconostoc (31.43%), Pediococcus (8.57%), Lactobacillus (22.86%), Streptococcus (17.14%), Lactococcus (20%), were characterized and identified. Streptococcus, Leuconostoc, Pediococcus and Lactococcus were cocci shaped. In the present study the dominant genera of lactic acid bacteria identified from shamita samples were leuconostoc (31.43%). Therefore, traditional fermented beverages like Shamita can be a good source of lactic acid bacteria.
Key words: Ethiopia, Identification, Isolation, Lactic acid bacteria, Shamita, Traditional fermented beverages.