NDLI: Examples of Lactic-Fermented Foods of the African Continent

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Examples of Lactic-Fermented Foods of the African Continent

Content Provider	Scilit
Author	Franz, Charles M. A. P. Holzapfel, Wilhelm H.
Copyright Year	2019
Description	Our well-being is influenced by various microbial activities, which are perhaps best appreciated in relation to beneficial changes observed during food fermentations since the earliest human history. The positive perceptions of microbes in our time are to a large extent derived from advantages offered by food fermentations well known and practiced in practically all human cultures and traditions. Beneficial effects are exerted particularly by microorganisms such as lactic acid bacteria (LAB) and some yeasts. Traditional fermentation processes such as sauerkraut, kimchi, and dairy fermentations in industrialized countries, and numerous other processes in developing countries, offer interesting and valuable study models for understanding the underlying mechanisms of protection and enrichment of our daily diet. Understanding these mechanisms provides a valuable scientific basis for biological approaches toward safeguarding our foods, and for the protection of the human host through interactions in the gastrointestinal tract (GIT). Food fermentations are diverse, ranging from LAB-dominated fermentations in the African continent to Asian fermentations mainly associated with molds and yeasts. Moreover, LAB are associated with different traditions of production across different regions. In these fermentations, a wide range of raw materials and processes are being used. Book Name: Lactic Acid Bacteria
Related Links	https://content.taylorfrancis.com/books/download?dac=C2017-0-61169-2&isbn=9780429057465&doi=10.1201/9780429057465-15&format=pdf
Ending Page	253
Page Count	19
Starting Page	235
DOI	10.1201/9780429057465-15
Language	English
Publisher	Informa UK Limited
Publisher Date	2019-04-08
Access Restriction	Open
Subject Keyword	Book Name: Lactic Acid Bacteria Microbiology Models Microorganisms Diverse Lactic African Continent Beneficial Food Fermentations
Content Type	Text
Resource Type	Chapter

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