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

Abstract

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.

Volatile compounds produced by Bacillus species alkaline fermentation of bambara groundnut (Vigna subterranean (L.) Verdc) into a dawadawa-type African food condiment using headspace solid-phase microextraction and GC × GC–TOFMS

“…[2][3][4][5] The major role of Bacillus species in such condiments involves hydrolyzing proteins to peptides, amino acids and releasing ammonia thereby creating an alkaline pH, which aids the inhibition of spoilage microorganisms. [6] The pungent ammoniacal flavour characteristic of these condiments is produced from proteolytic activities of microorganisms on legume proteins and utilization of free amino acids during fermentation; consequently, ammonia is formed. [7][8][9][10] The profiling of volatile compounds production during controlled microbial alkaline fermentation of legumes is one of the steps which could give information for the future selection of starter cultures.…”

Variability of Baobab (Adansonia digitata L.) fruits’ physical characteristics and nutrient content in the West African Sahel

“…The leaves are used to prepare sauces; the pulp is used to make beverages, and the seeds used as a thickening agent or flavour enhancer (Diop et al 2005;NRC 2006NRC , 2008Parkouda et al 2009). The pulp constitutes the most valuable Baobab product for the international market (Chadare et al 2009).…”

Microbiota of Tayohounta, a fermented baobab flavour food of Benin

“…as the dominant microorganisms in such products (Ouoba et al, 2004). In addition, the cooking eliminates non sporeforming (pathogenic) bacteria rendering the plant seed fermented products somehow safe for human consumption (Parkouda et al, 2009). Figure 1 shows a DGGE profile of the 3 products obtained after amplification of the V6-V8 region of the bacterial 16S rDNA obtained directly from the samples.…”