ArticleTropical life sciences research2014
The Use of Lactic Acid Bacteria Starter Cultures during the Processing of Fermented Cereal-based Foods in West Africa: A Review.
Article in Tropical life sciences research, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Molecular Characterization of Lactic Acid Bacteria in Bakery and Pastry Starter Ferments.Microorganisms · 2023Article
- On the Molecular Selection of Exopolysaccharide-Producing Lactic Acid Bacteria from Indigenous Fermented Plant-Based Foods and Further Fine Chemical Characterization.Foods (Basel, Switzerland) · 2023Article
- Micronutrient Biosynthesis Potential of Spontaneous Grain Fermentation Microbiomes.International journal of environmental research and public health · 2022Article
- Co-occurrence ofFrontiers in microbiology · 2022Review
- Review
- Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa.Frontiers in microbiology · 2019Review
- Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds.PloS one · 2019Article
- Aflatoxins in Food and Feed: An Overview on Prevalence, Detection and Control Strategies.Frontiers in microbiology · 2019Review
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lactic acid bacteria (LAB) are the primary microorganisms used to ferment maize-, sorghum- or millet-based foods that are processed in West Africa. Fermentation contributes to desirable changes in taste, flavour, acidity, digestibility and texture in gruels (ogi, baca, dalaki), doughs (agidi, banku, komé) or steam-cooked granulated products (arraw, ciacry, dégué). Similar to other fermented cereal foods that are available in Africa, these products suffer from inconsistent quality. The use of LAB starter cultures during cereal dough fermentation is a subject of increasing interest in efforts to standardise this step and guaranty product uniformity. However, their use by small-scale processing units or small agro-food industrial enterprises is still limited. This review aims to illustrate and discuss major issues that influence the use of LAB starter cultures during the processing of fermented cereal foods in West Africa.
Indexed as
Identifiers
27073601PMC4814148What OpenQuestion holds
Registered trials
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