The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia.
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.
Parkouda
Charles
C
Département Technologie Alimentaire/IRSAT/CNRST 03 BP 7047 Ouagadougou 03, Burkina Faso.
Nielsen
Dennis S
DS
Azokpota
Paulin
P
Ouoba
Labia Ivette Irène
LI
Amoa-Awua
Wisdom Kofi
WK
Thorsen
Line
L
Hounhouigan
Joseph D
JD
Jensen
Jan S
JS
Tano-Debrah
K
K
Diawara
Bréhima
B
Jakobsen
Mogens
M
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*
D010940:Plant Proteins