Highlights We established the introduction of diverse sub-Lineages of Lineage B into Africa within the first few months of the SARSCoV-2 outbreak. The evolutionary rate of SARSCoV-2 sequences in Africa is consistent with previous reports indicating congruence with global viral evolution. The G614 spike protein mutant was the most prevalent in this study.

Traditional fermented foods are of major importance with respect to the socio-economic growth, food security, nutrition, and health of African consumers. In several African countries, traditional fermentation processes provide a means of food preservation, improving the shelf life and adding to the nutrients in the food products. As with any fermented foods, the associated food microbiota is of great importance and interest. Recent studies on the microbiome of African fermented foods using high-throughput DNA sequencing techniques have revealed the presence of diverse microbial populations of fundamental, technological, and commercial interest that could be harnessed to further improve health, food safety, and quality. This review provides an overview of African fermented foods, their microbiota, and the health-promoting potential of these foods and microbes.

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h i g h l i g h t s • Biodegradation of crude and processed oils using indigenous isolates was evaluated. • Four major bacteria strains were able to utilize petroleum as energy source. • Both aliphatic and aromatic components of crude petroleum were reduced differently. • There is evidence that petroleum degradation capabilities could be plasmid encoded.