Characterization of potential probiotic starter cultures of lactic acid bacteria isolated from Ethiopian fermented cereal beverages, Naaqe, and Cheka.

This article focuses on the isolation, characterization, and evaluation of lactic acid bacteria (LAB) from Ethiopian traditional fermented cereal beverages, Naaqe and Cheka, as potential probiotic starter cultures. From spontaneously fermented samples, 24 LAB isolates were identified, predominantly Limosilactobacillus fermentum and Weissella confusa, with six strains demonstrating broad antimicrobial activity against key Ethiopian gastrointestinal pathogens and strain-specific immunostimulatory effects in human monocytes. Six selected LAB strains showed enhanced acidification and growth in laboratory-scale mock fermentations of Naaqe and Cheka compared to spontaneous fermentations, indicating their suitability as autochthonous probiotic starters. The study suggests these strains could improve fermentation quality and food safety, pending confirmation of health benefits in clinical trials.