ArticleScientific reports2019
Comparison of the microbial composition of African fermented foods using amplicon sequencing.
Article in Scientific reports, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 32 papers, 1 of them a synthesis that pooled it.
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Who cites it
32 citing papers in PubMed, 1 synthesis or guideline pooled it, 67 citations in OpenAlex.
- Augmenting Clinical Interventions in Psychiatric Disorders: Systematic Review and Update on Nutrition.Frontiers in psychiatry · 2021Pooled it
- From diversity to dominance: how salt and CO₂ shape LAB-dominated ecosystems in vegetable fermentations.Microbiology spectrum · 2026Article
- Predicted Functional Potentials of Bacterial Communities in Fermented Maize Products From Ghana, Nigeria, and Benin via 16S rRNA Amplicon Sequencing and PICRUSt2.MicrobiologyOpen · 2026Article
- Characterizing microbiomes of African fermented foods in a global context.Microbiology (Reading, England) · 2026Article
- Probiotic and Bioactive Compounds in Foods: From Antioxidant Properties to Gut Microbiota Modulation.Molecules (Basel, Switzerland) · 2026Review
- Review
- Molecular Identification of Cultured Microbial Population and Metabolic Impacts on Traditional FermentedInternational journal of food science · 2026Article
- Current Progress and Future Trends of Genomics-Based Techniques for Food Adulteration Identification.Foods (Basel, Switzerland) · 2025Review
- Effect of thermal and non-thermal processing on fermentable oligo-di-monosaccharides and polyols (FODMAPs) content in millet, sorghum, soybean and sesame varieties.Frontiers in nutrition · 2025Article
- Evaluation of Probiotic Potential and Functional Properties ofFoods (Basel, Switzerland) · 2024Article
- Cardiovascular Disease May Be Triggered by Gut Microbiota, Microbial Metabolites, Gut Wall Reactions, and Inflammation.International journal of molecular sciences · 2024Review
- Antioxidant and anti-inflammatory properties of water kefir microbiota and its bioactive metabolites for health promoting bio-functional products and applications.AIMS microbiology · 2024Review
- Draft genome ofMicrobiology resource announcements · 2023Article
- Microbial Diversity in African Foods and Beverages: A Systematic Assessment.Current microbiology · 2023Review
- Exploration of Infant Food Microbial Composition from Formal and Informal Settings Using Viable Counts and 16S rRNA Gene Amplicon Sequencing in Johannesburg, South Africa.Foods (Basel, Switzerland) · 2023Article
- Promising Probiotic Properties of the Yeasts Isolated fromMicroorganisms · 2023Article
- Adaptations in the transformation of cassava (Frontiers in nutrition · 2023Article
- Micronutrient Biosynthesis Potential of Spontaneous Grain Fermentation Microbiomes.International journal of environmental research and public health · 2022Article
- Safety and Quality of Milk and Milk Products in Senegal-A Review.Foods (Basel, Switzerland) · 2022Review
- The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
30 authors at 10 institutions in 10 countries.
Funding
Abstract
Fermented foods play a major role in the diet of people in Africa, where a wide variety of raw materials are fermented. Understanding the microbial populations of these products would help in the design of specific starter cultures to produce standardized and safer foods. In this study, the bacterial diversity of African fermented foods produced from several raw materials (cereals, milk, cassava, honey, palm sap, and locust beans) under different conditions (household, small commercial producers or laboratory) in 8 African countries was analysed by 16S rRNA gene amplicon sequencing during the Workshop "Analysis of the Microbiomes of Naturally Fermented Foods Training Course". Results show that lactobacilli were less abundant in fermentations performed under laboratory conditions compared to artisanal or commercial fermentations. Excluding the samples produced under laboratory conditions, lactobacilli is one of the dominant groups in all the remaining samples. Genera within the order Lactobacillales dominated dairy, cereal and cassava fermentations. Genera within the order Lactobacillales, and genera Zymomonas and Bacillus were predominant in alcoholic beverages, whereas Bacillus and Lactobacillus were the dominant genera in the locust bean sample. The genus Zymomonas was reported for the first time in dairy, cereal, cassava and locust bean fermentations.
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Registered trials
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