Research Article
Reduction of Aflatoxin M1 Levels during Ethiopian Traditional Fermented Milk (Ergo) Production
Table 1
Physiological and biochemical characteristics of the LAB isolates from ergo.
| | Characteristics | Lactobacillus | Streptococcus | Lactococcus | | Lb1 | Lb2 | Lb3 | Lb4 | St1 | St2 | Lc1 |
| | Cell morphology | Rods | Rods | Rods | Rods | Cocci | Cocci | Cocci | | Gram stain reaction | + | + | + | + | + | + | + | | Catalase activity | − | − | − | − | − | − | − | | Spore formation | − | − | − | − | − | − | − | | Glucose fermentation | + | + | + | − | + | + | + | | NH3 from arginine | − | − | + | − | − | + | − | | CO2 in Gibson medium | − | + | − | + | − | + | − | | Citrate hydrolysis | − | + | − | − | − | + | − | | Growth at temperature °C | | | | | | | | | 4 | − | − | − | − | − | − | − | | 10 | − | − | − | − | − | + | + | | 37 | + | + | + | + | + | + | − | | 45 | + | + | + | + | + | − | − | | Heat tolerance | | | | | | | | | 55–60 | − | − | + | + | + | − | − | | Growth at pH | | | | | | | | | 4.5 | − | + | − | − | + | + | − | | 6.5 | + | + | + | + | + | + | + | | Growth at NaCl (%) | | | | | | | | | 2 | + | + | + | + | + | − | + | | 4 | + | + | + | − | + | + | − | | 6 | − | +
| +
| − | +
| +
| − | Carbohydrate fermentation:
| | | | | | | | | Fructose | + | + | + | + | + | + | − | | Galactose | + | + | − | − | + | + | − | | Glucose | + | + | + | − | + | + | + | | Lactose | + | + | − | + | + | + | + | | Mannose | + | + | − | − | + | + | − | | Sucrose | + | + | + | − | + | + | − | | Sorbitol | + | − | − | − | − | + | − | | Xylose | + | − | − | − | + | + | − |
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Lactobacillus: Lactobacillus plantarum (Lb1), Lactobacillus acidophilus (Lb2), Lactobacillus leichmannii (Lb3), Lactobacillus delbrueckii ssp. bulgaricus (Lb4), Streptococcus: Streptococcus thermophilus (st1), Streptococcus lactis (st2), and Lactococcus: Lactococcus lactic ssp. cremoris (Lc1).
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