TY - JOUR
T1 - The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia
AU - Parkouda, Charles
AU - Nielsen, Dennis Sandris
AU - Azokpota, Paulin
AU - Ouba, Labia Ivette Irène
AU - Amora-Awua, Wisdom Kofi
AU - Thorsen, Line
AU - Hounhouigan, Joseph D.
AU - Jensen, Jan Svejgaard
AU - Tano-Debrah, K.
AU - Diawara, Bréhimia
AU - Jakobsen, Mogens
PY - 2009
Y1 - 2009
N2 - 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.
AB - 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.
U2 - 10.1080/10408410902793056
DO - 10.1080/10408410902793056
M3 - Journal article
C2 - 19514912
VL - 35
SP - 139
EP - 156
JO - Critical Reviews in Microbiology
JF - Critical Reviews in Microbiology
SN - 1040-841X
IS - 2
ER -