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

Charles Parkouda; Dennis Sandris Nielsen; Paulin Azokpota; Labia Ivette Irène Ouba; Wisdom Kofi Amora-Awua; Line Thorsen; Joseph D. Hounhouigan; Jan Svejgaard Jensen; K. Tano-Debrah; Bréhimia Diawara; Mogens Jakobsen

doi:10.1080/10408410902793056

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

Charles Parkouda, Dennis Sandris Nielsen, Paulin Azokpota, Labia Ivette Irène Ouba, Wisdom Kofi Amora-Awua, Line Thorsen, Joseph D. Hounhouigan, Jan Svejgaard Jensen, K. Tano-Debrah, Bréhimia Diawara, Mogens Jakobsen

81 Citationer (Scopus)

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.

Originalsprog	Engelsk
Tidsskrift	Critical Reviews in Microbiology
Vol/bind	35
Udgave nummer	2
Sider (fra-til)	139-156
Antal sider	18
ISSN	1040-841X
DOI	https://doi.org/10.1080/10408410902793056
Status	Udgivet - 2009

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10.1080/10408410902793056

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Parkouda, C., Nielsen, D. S., Azokpota, P., Ouba, L. I. I., Amora-Awua, W. K., Thorsen, L., Hounhouigan, J. D., Jensen, J. S., Tano-Debrah, K., Diawara, B., & Jakobsen, M. (2009). The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia. Critical Reviews in Microbiology, 35(2), 139-156. https://doi.org/10.1080/10408410902793056

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title = "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.",

author = "Charles Parkouda and Nielsen, {Dennis Sandris} and Paulin Azokpota and Ouba, {Labia Ivette Ir{\`e}ne} and Amora-Awua, {Wisdom Kofi} and Line Thorsen and Hounhouigan, {Joseph D.} and Jensen, {Jan Svejgaard} and K. Tano-Debrah and Br{\'e}himia Diawara and Mogens Jakobsen",

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doi = "10.1080/10408410902793056",

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AU - Parkouda, Charles

AU - Nielsen, Dennis Sandris

AU - Azokpota, Paulin

AU - Ouba, Labia Ivette Irène

AU - Amora-Awua, Wisdom Kofi

AU - Thorsen, Line

AU - Hounhouigan, Joseph D.

AU - Jensen, Jan Svejgaard

AU - Tano-Debrah, K.

AU - Diawara, Bréhimia

AU - Jakobsen, Mogens

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N2 - 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.

AB - 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.

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DO - 10.1080/10408410902793056

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JO - Critical Reviews in Microbiology

JF - Critical Reviews in Microbiology

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

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