Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages

Adesulu-Dahunsi, Adekemi Titilayo and Dahunsi, S. O. and Olayanju, T.M.A. (2020) Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages. Food Control, 110. ISSN 0956-7135

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Abstract

Fermented foods and beverages are mainly consumed by the indigenous people of Africa and other developingcountries. Traditional fermentation is an age-long means of preserving perishable foods especially when othermethods of preservation are not available and/or not consistent. The main beneficial microorganisms that areresponsible for the fermentation of African indigenous fermented foods and beverages are lactic acid bacteriaand yeasts which may be present as microflora on the substrates or added as starter cultures. The understandingof the synergistic interaction between these microorganisms in the fermented food matrices result in improvednutrient availability, food quality, palatability, organoleptic properties, increased shelf life, safety, digestibilityand also play beneficial roles in modulating host immune system thereby minimizing the risk of certain diseases

Item Type:	Article
Subjects:	Q Science > QH Natural history > QH301 Biology
Depositing User:	Mr DIGITAL CONTENT CREATOR LMU
Date Deposited:	13 Jan 2020 08:15
Last Modified:	11 May 2020 10:29
URI:	https://eprints.lmu.edu.ng/id/eprint/2739

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