title: The Use of Lactic Acid Bacteria Starter Cultures during the Processing of Fermented Cereal-based Foods in West Africa: A Review.
abstract: Lactic acid bacteria (LAB) are the primary microorganisms used to ferment maize-, sorghum- or millet-based foods that are processed in West Africa. Fermentation contributes to desirable changes in taste, flavour, acidity, digestibility and texture in gruels (ogi, baca, dalaki), doughs (agidi, banku, komé) or steam-cooked granulated products (arraw, ciacry, dégué). Similar to other fermented cereal foods that are available in Africa, these products suffer from inconsistent quality. The use of LAB starter cultures during cereal dough fermentation is a subject of increasing interest in efforts to standardise this step and guaranty product uniformity. However, their use by small-scale processing units or small agro-food industrial enterprises is still limited. This review aims to illustrate and discuss major issues that influence the use of LAB starter cultures during the processing of fermented cereal foods in West Africa.
authors.affiliation: Science and Food Technology Unit, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d'Ivoire.
authors.forename: Amenan Anastasie
authors.initials: AA
authors.lastname: Soro-Yao
authors.affiliation: Science and Food Technology Unit, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d'Ivoire.
authors.forename: Kouakou
authors.initials: K
authors.lastname: Brou
authors.affiliation: Science and Food Technology Unit, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d'Ivoire.
authors.forename: Georges
authors.initials: G
authors.lastname: Amani
authors.affiliation: Wallon Center for Industrial Microbiology (CWBI), University of Liège, Bld du Rectorat 29-B40, B4000 Liège, Belgium; Walloon Center of Industrial Biology, Bio-industry Unit, Gembloux Agro-Bio Tech, 5030 Gembloux, Belgium.
authors.forename: Philippe
authors.initials: P
authors.lastname: Thonart
authors.affiliation: Science and Food Technology Unit, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d'Ivoire.
authors.forename: Koffi Marcelin
authors.initials: KM
authors.lastname: Djè
keywords: Cereals; Fermented Foods; Lactic Acid Bacteria; Starter Cultures; West Africa