Involved Microorganisms in the Production of Indigenous Fermented Food from West Africa: Technological Characteristics and Probiotic Power

Abstract

Fermented cereal products, such as corn, millet, rice, and wheat, are popular in West Africa due to their affordability and health benefits. These grains undergo nutritional and biochemical changes, enriched by microorganisms like lactic acid bacteria (LAB) group, yeasts, and probiotic strains which are essential for maintaining gut microbiota and immune system balance. Dairy products, particularly cow’s milk, are providing protein, vitamins, and calcium. West African indigenous fermented foods are produced with kpété-kpété, Kudemé, and rabilé as starter cultures. Consuming cereal-based fermented foods enriches the intestinal microbiome with gram-positive bacteria, yeast, and fungi species, providing health benefits. Probiotic bacteria have potential applications in managing insulin-independent diabetes and obesity, and their consumption may exert antidiabetic and antioxidant properties. Yeasts play a crucial role in the quality, taste, texture, and flavor of fermented food products, contributing to flavor formation and improving nutritional value. Traditional fermented foods in Africa are produced through fermentation with lactic acid (LAB) or yeasts, or mixtures of both. However, food safety concerns arise due to raw materials, packaging, and unhygienic conditions. Therefore, it is essential to have a standardized starter cultures.