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Geremew T, Kebede A, Andualem B. The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese). J Food Sci Technol. 2015;52(9):5661-70doi: 10.1007/s13197-014-1694-y.
Geremew, T., Kebede, A., & Andualem, B. (2015). The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese). Journal of food science and technology, 52(9), 5661-70. https://doi.org/10.1007/s13197-014-1694-y
Geremew, Tsehayneh, et al. "The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese)." Journal of food science and technology vol. 52,9 (2015): 5661-70. doi: https://doi.org/10.1007/s13197-014-1694-y
Geremew T, Kebede A, Andualem B. The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese). J Food Sci Technol. 2015 Sep;52(9):5661-70. doi: 10.1007/s13197-014-1694-y. Epub 2015 Jan 07. PMID: 26344979; PMCID: PMC4554648.
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J Food Sci Technol. 2015 Sep;52(9):5661-70. doi: 10.1007/s13197-014-1694-y. Epub 2015 Jan 07.

The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese).

Journal of food science and technology

Tsehayneh Geremew, Ameha Kebede, Berhanu Andualem

Affiliations

  1. Department of Biology, Faculty of Natural and Computational Science, Haramaya University, P.O. Box 138, Dire Dawa, Ethiopia.
  2. Department of Biotechnology, Collage of Natural and Computational Science, University of Gondar, Gondar, Ethiopia.

PMID: 26344979 PMCID: PMC4554648 DOI: 10.1007/s13197-014-1694-y

Abstract

Spices and lactic acid bacteria have natural antimicrobial substances and organic compounds having antagonistic activity against microorganisms. The objective of this study was to investigate the role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib. Antimicrobial activities of spices and lactic acid bacteria (LAB) filtrates were determined by agar well diffusion method against E. coli, S. aureus, S. flexneri and S. peumoniae. Aantimicrobial activity of garlic was found to be the most effective against all the tested pathogens. Inhibition zones of garlic extract against all pathogens was significantly (P ≤ 0.05) greater than the remaining spice extracts. Inhibition zones (12.50 ± 1.00 to 15.50 ± 1.00 mm) of ginger and R. graveolens ethanol extracts against all tested pathogens were significantly (P ≤ 0.05) greater than the remaining solvent extracts. Inhibition zone of O. basilicum ethanol extract against all pathogenic bacteria was significantly (p ≤ 0.05) greater than hexane and acetone extracts. Lactobacillus isolates were shown the highest antimicrobial activity than the other LAB isolates against all pathogens. The synergistic effect of spices together with LAB might be contributed a lot to preserve and extend shelf life of metata ayib. Their antimicrobial activity can reduce the risk of spoilage and pathogenesis. The possible reason of LAB isolates was may be due to production of lactic acid, acetic acid and secondary metabolites like bacteriocins. Aseptic processing of traditional cottage cheese (ayib) is by far needed to minimize risks associated during consumption of metata ayib.

Keywords: Antimicrobial activity; Cottage cheese; Inhibition zone; Lactic acid bacteria; Metata ayib; Spices

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