title: The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia.
abstract: Alkaline-fermented food condiments play an important role in the diets of many people in developing and a few developed countries. The rise in pH during production of these foods is due to the ability of the dominant microorganisms, Bacillus spp., to hydrolyze proteins into amino acids and ammonia. Studies have been undertaken which have investigated a number of these products like dawadawa, ugba, bikalga, kinema, natto, and thua-nao. In this review, current knowledge about the principal microbiological activities and biochemical modifications which occur during the processing of the alkaline condiments including nutritional, antimicrobial, and probiotic aspects are discussed. The current use of molecular biology methods in microbiological research has allowed unambiguous and more reliable identification of microorganisms involved in these fermentations generating sufficient knowledge for the selection of potential starter cultures for controlled and better production procedures for alkaline-fermented seeds condiments.
authors.affiliation: Département Technologie Alimentaire/IRSAT/CNRST 03 BP 7047 Ouagadougou 03, Burkina Faso.
authors.forename: Charles
authors.initials: C
authors.lastname: Parkouda
authors.forename: Dennis S
authors.initials: DS
authors.lastname: Nielsen
authors.forename: Paulin
authors.initials: P
authors.lastname: Azokpota
authors.forename: Labia Ivette Irène
authors.initials: LI
authors.lastname: Ouoba
authors.forename: Wisdom Kofi
authors.initials: WK
authors.lastname: Amoa-Awua
authors.forename: Line
authors.initials: L
authors.lastname: Thorsen
authors.forename: Joseph D
authors.initials: JD
authors.lastname: Hounhouigan
authors.forename: Jan S
authors.initials: JS
authors.lastname: Jensen
authors.forename: K
authors.initials: K
authors.lastname: Tano-Debrah
authors.forename: Bréhima
authors.initials: B
authors.lastname: Diawara
authors.forename: Mogens
authors.initials: M
authors.lastname: Jakobsen
mesh_terms: D000349:Africa; D001208:Asia; D001407:Bacillus / Q000378:metabolism*; D003212:Condiments / Q000382:microbiology*; D005285:Fermentation; D006801:Humans; D006863:Hydrogen-Ion Concentration; D010940:Plant Proteins / Q000378:metabolism; D012639:Seeds / Q000378:metabolism* / Q000382:microbiology*
chemical_list: D010940:Plant Proteins