The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

Research output: Contribution to journalJournal articleResearchpeer-review

  • Charles Parkouda
  • Nielsen, Dennis Sandris
  • Paulin Azokpota
  • Labia Ivette Irène Ouba
  • Wisdom Kofi Amora-Awua
  • Line Thorsen
  • Joseph D. Hounhouigan
  • Jan Svejgaard Jensen
  • K. Tano-Debrah
  • Bréhimia Diawara
  • Mogens Jakobsen
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.
Original languageEnglish
JournalCritical Reviews in Microbiology
Issue number2
Pages (from-to)139-156
Number of pages18
Publication statusPublished - 2009

ID: 13207488