African fermented foods and probiotics

Franz, Charles M. A. P.; Huch, Melanie; Mathara, Julius Maina; Abriouel, Hikmate; Benomar, Nabil; Reid, Gregor; Gálvez, Antonio; Holzapfel, Wilhelm H.

doi:10.1016/j.ijfoodmicro.2014.08.033

Cited by 201 publications

(154 citation statements)

References 161 publications

(191 reference statements)

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“…Thus the combination of the above described first generic probiotic starter culture 13 with a simple production protocol allows for the reproducible, controlled and safe production of probiotic fermented milk by almost anybody at any place, including production at the household and cottage industry levels in rural areas in resource-poor countries. In traditionally practiced natural fermentations, equal levels of probiotic bacteria cannot be guaranteed 9 . The self-stable starter culture in 1 g sachets enable small-scale producers to cost-effectively produce fermented foods, without the need to buy high amounts of starter cultures that usually lose viability after opening the package, especially when kept at room temperature and at a high relative humidity, which is to our knowledge the case for all other available yogurt starter cultures.…”

Section: Discussionmentioning

confidence: 99%

“…Beneficial bacteria are present in wide range of traditional fermented foods all over sub-Saharan Africa [8][9][10] . However, these foods are almost exclusively home-produced, have a relative short shelf life and have increased safety risks due to the uncontrolled nature of the fermentation 11 .…”

Section: Introductionmentioning

confidence: 99%

“…Fermentation is a widely used technique in Sub-Saharan Africa. Together with drying and salting it enables food preservation in the absence of cooling facilities or industrial techniques such as canning 9,19 . Traditional fermentation often uses back-slopping, in which a small portion from a previous batch is added to a new batch to facilitate the fermentation and to reduce the chance of fermentation failure 11 .…”

Section: Introductionmentioning

confidence: 99%

“…Nout and Sarkar 19 describe the traditional production of a fermented cassava dish that is widely consumed in western Africa. Franz et al 9 provide an extensive description of African fermented foods categorized in cereal and vegetable foods, starchy root crop foods and animal protein foods. In addition to that, Narvhus and Gadaga 21 specifically describe the traditional production of fermented milk in Africa.…”

Section: Introductionmentioning

confidence: 99%

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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Westerik

Wacoo²,

Sybesma³

et al. 2016

JoVE

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A novel dried bacterial consortium of Lactobacillus rhamnosus yoba 2012 and Streptococcus thermophilus C106 is cultured in 1 L of milk. This fresh starter can be used for the production of fermented milk and other fermented foods either at home or at small-scale in rural settings. For the fresh starter, 1 L of milk is pasteurized in a pan that fits into a larger pan containing water, placed on a source of heat. In this water bath, the milk is heated and incubated at 85 °C for 30 min. Thereafter, the milk is cooled down to 45 °C, transferred to a vacuum flask, inoculated with the dried bacteria and left for at least 16 hr between 30 °C and 45 °C. For the purpose of frequent home production, the fresh starter is frozen into ice cubes, which can be used for the production of small volumes of up to 2 L of fermented milk. For the purpose of small-scale production in resource-poor countries, pasteurization of up to 100 L of milk is conducted in milk cans that are placed in a large sauce pan filled with water and heated on a fire at 85 °C for 30 min, and subsequently cooled to 45 °C. Next, the 100 L batch is inoculated with the 1 L freshly prepared starter mentioned before. To assure an effective fermentation at a temperature between 30 and 45 °C, the milk can is covered with a blanket for 12 hr. For the production of non-dairy fermented foods, the fresh starter is left in a cheese cloth for 12 hr, and the drained-off whey can be subsequently used for the inoculation of a wide range of food raw materials, including vegetables and cereal-based foods.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Westerik

Wacoo²,

Sybesma³

et al. 2016

JoVE

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“…Naturally fermented cereals account for up to 80% of total calorie consumption in many African countries (Franz et al. 2014). The increase in consumer vegetarianism, economic reasons, and whole grain benefits make cereals the favored choice for the delivery of probiotic strains (Prado et al.…”

Section: Discussionmentioning

confidence: 99%

Development of cereal‐based functional food using cereal‐mix substrate fermented with probiotic strain – Pichia kudriavzevii OG32

Ogunremi

Agrawal

Sanni

2015

Food Science & Nutrition

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Probiotic strains contribute to the functionality of foods during fermentation. In this present work, cereal‐mix was fermented with probiotic Pichia kudriavzevii OG32. Selected fermentation parameters and functional properties of the product were determined. The growth of Pichia kudriavzevii OG32 was supported by the cereal‐mix containing 1% salt and 0.2% red chili powder to counts of between 7.46 and 8.22 Log10 cfu/mL within 24 h. Pichia kudriavzevii OG32 increased the viscosity of cereal‐mix with the highest inoculum size (1.84x105cfu/ml) giving the highest viscosity of 1793.6 mPa.S. An inoculum size of 1.98 × 104 cfu/mL gave the most acceptable product based on the sensory evaluation by the panelist. Forty volatile compounds were identified in the fermented product, while acids (32.21%) and esters (32.37%) accounted for the largest proportions. The cereal‐based fermented product scavenged DPPH from 200 μmol/L methanolic solution by 55.71%. Probiotic yeast improved the sensory and some functional properties of cereal‐based substrate during fermentation. This is one of the first reports on the volatile composition of cereal‐based functional food produced with probiotic yeast.

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Non‐starter bacteria ‘functional’ cultures

Ruas‐Madiedo

Rodrı́guez

2017

Starter Cultures in Food Production

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African fermented foods and probiotics

Cited by 201 publications

References 161 publications

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Development of cereal‐based functional food using cereal‐mix substrate fermented with probiotic strain – Pichia kudriavzevii OG32

Non‐starter bacteria ‘functional’ cultures

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