Antagonism of Lactic Acid Bacteria against foodborne pathogens during fermentation and storage of borde and shamita, traditional Ethiopian fermented beverages

The inhibitory property of nine pure or mixed cultures of potentially probiotic lactic acid bacteria (LAB) was tested against Escherichia coli, Salmonella Typhimurium DT104, and Staphylococcus aureus during fermentation and storage of borde and shamita at ambient temperatures. Pure LAB cultures reduced in average the count of test pathogens by 5-6 and 4 log cycles at 24 h during fermentation of borde and shamita, respectively. Mixed LAB cultures reduced the counts of pathogens by 7 and 5 log units after 24 h of fermentation in borde and shamita, respectively. During storage of both products at ambient temperature, the test pathogens were reduced by 4 log units at 12 h and totally eliminated at 24 h. The LAB strains survived at levels around log 9 cfu/ml at 24 h during storage. The results strongly suggest that the isolates are possible candidates for the formulation of starter cultures that can be used to produce safe and bioprotective products. Moreover, the study also indicated the possible use of the products as carrier for potential probiotic cultures .