Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study DOI Creative Commons
Elizabeth T. Adesemoye, A.I. Sanni, Giuseppe Spano

et al.

Fermentation, Journal Year: 2025, Volume and Issue: 11(2), P. 103 - 103

Published: Feb. 18, 2025

Fermented products represent ecological niches for developing microorganisms of interest as bio-resources improving human well-being. Lactic acid bacteria (LAB) are frequently associated with food fermentations and relevant biotechnological resources enhancing the overall quality foods beverages. Among other potential applications, LAB isolated from traditional fermented can play a significant role in addressing malnutrition countries, positively modulating finished products’ nutritional quality. Nigeria represents an excellent model region to explore this topic (i) it is country where magnitude phenomena high; (ii) there effort linked achievement Sustainable Development Goals (SDGs) Food Agriculture Organization (FAO) United Nations (UN); (iii) interesting diversity In nations such Nigeria, integral infant young child nutrition, often serving complementary foods. This review proposes detailed overview Nigerian products, including ogi, gari, fufu, lafun, kunu-zaki, masa, wara, kobele, abacha, pito, burukutu. An microbial these matrices also provided, considering specific focus on responsible spontaneous fermentation various We underlined different species/stains produce vitamins naturally, particularly B-group vitamins, suggesting strategies that be followed situ biofortification, value products. general, review, summarizing data presented principal beverages supports future studies exploit species/strains combat micronutrient deficiencies objective mitigate hidden hunger alleviate vulnerable populations.

Language: Английский

The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues DOI Creative Commons
Erenay Erem, Meral Kılıç‐Akyılmaz

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2024, Volume and Issue: 23(4)

Published: July 1, 2024

Abstract The modern food industry is undergoing a rapid change with the trend of production plant‐based products that are more sustainable and have less impact on nature. Plant‐based dairy analogues been increasingly popular due to their suitability for individuals milk protein allergy or lactose intolerance those preferring diet. Nevertheless, still insufficient nutritional quality, undesirable structure, earthy, green, bean‐like flavor compared products. In addition, most foods contain lesser amounts essential nutrients, antinutrients limiting bioavailability some allergenic proteins. Novel processing technologies can be applied homogeneous stable structure. On other hand, fermentation matrix lactic acid bacteria provide solution these problems. Additional nutrients produced degraded by bacterial metabolism, thereby increasing value. Allergenic proteins hydrolyzed reducing immunoreactivity. has found reduce undesired flavors enhance various bioactivities plant foods. However, main challenge in fermented mimic familiar dairy‐like producing major compounds than organic acids, yielding profile similar Further studies required improvement through selection special microbial cultures formulations.

Language: Английский

Citations

5
Isolation and characterization of plant-based lactic acid bacteria from spontaneously fermented foods using a new modified medium DOI Creative Commons
Hang Xiao, Guillermo Eduardo Sedó Molina, Miguel Tovar

et al.

LWT, Journal Year: 2023, Volume and Issue: 192, P. 115695 - 115695

Published: Dec. 28, 2023

The development of starter cultures tailored to different plant-based materials plays a crucial role in achieving better fermented dairy alternatives (PBDA). Therefore, the isolation and study new lactic acid bacteria (LAB) strains is essential. In this study, we developed medium for LAB isolation. Results showed supported faster growth all 23 tested model strains, compared on M17 or MRS. Using newly medium, 136 belonging species 11 genera were isolated from 73 spontaneously food samples after rigorous de-replication process. addition, uptake carbohydrates studied. Only four able ferment sugars efficiently. Furthermore, production butter aroma compounds commercial PBDA, including coconut, oat, rice, hemp, pea, hazelnut, soy milk was also determined. These results demonstrated significant variations performance fermenting PBDA by using with E. casseliflavus L. sakei identified as efficient producers most conditions. Notably, certain exhibited behaviors when substrates. findings may provide valuable insights into developing non-dairy desired attributes.

Language: Английский

Citations

11
Effect of selective fermentation on nutritional parameters and techno-functional characteristics of fermented millet-based probiotic dairy product DOI Creative Commons
Mrinal Samtiya, Prarabdh C. Badgujar, Gauri A. Chandratre

et al.

Food Chemistry X, Journal Year: 2024, Volume and Issue: 22, P. 101483 - 101483

Published: May 17, 2024

The primary goal of this study was to assess the effect selective fermentation on nutritional and techno-functional characteristics fermented millet-skim milk-based product. product made with HHB-311 biofortified pearl millet (PM) flour, skim milk powder, isolated cultures (either alone or in combination)

Language: Английский

Citations

4
The effect of fishmeal replacement with organic acid fermented black soldier fly (Hermetia illucens) larvae meal on growth, nutrient utilization, metabolic enzyme activity, antioxidant status and immunity in Pangasius (Pangasianodon hypophthalmus) DOI

M. Ardra,

Chiranjiv Pradhan, Sweta Das

et al.

Aquaculture, Journal Year: 2024, Volume and Issue: 591, P. 741114 - 741114

Published: May 22, 2024

Language: Английский

Citations

4
Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study DOI Creative Commons
Elizabeth T. Adesemoye, A.I. Sanni, Giuseppe Spano

et al.

Fermentation, Journal Year: 2025, Volume and Issue: 11(2), P. 103 - 103

Published: Feb. 18, 2025

Fermented products represent ecological niches for developing microorganisms of interest as bio-resources improving human well-being. Lactic acid bacteria (LAB) are frequently associated with food fermentations and relevant biotechnological resources enhancing the overall quality foods beverages. Among other potential applications, LAB isolated from traditional fermented can play a significant role in addressing malnutrition countries, positively modulating finished products’ nutritional quality. Nigeria represents an excellent model region to explore this topic (i) it is country where magnitude phenomena high; (ii) there effort linked achievement Sustainable Development Goals (SDGs) Food Agriculture Organization (FAO) United Nations (UN); (iii) interesting diversity In nations such Nigeria, integral infant young child nutrition, often serving complementary foods. This review proposes detailed overview Nigerian products, including ogi, gari, fufu, lafun, kunu-zaki, masa, wara, kobele, abacha, pito, burukutu. An microbial these matrices also provided, considering specific focus on responsible spontaneous fermentation various We underlined different species/stains produce vitamins naturally, particularly B-group vitamins, suggesting strategies that be followed situ biofortification, value products. general, review, summarizing data presented principal beverages supports future studies exploit species/strains combat micronutrient deficiencies objective mitigate hidden hunger alleviate vulnerable populations.

Language: Английский

Citations

0