Microorganisms predominating in alkaline-fermented foods

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  • Charles Parkouda
  • Bréhima Diawara
  • Kwaku Tano-Debrah
  • Donatien Kaboré
  • Line Thorsen
  • Elmer Nayra Kpikpi
  • Jespersen, Lene

Indigenous fermentation processes depend on microorganisms naturally existing in the raw materials, utensils, water, surrounding atmosphere, and wrapping material. Among these microorganisms, the most frequently isolated from alkaline-fermented foods (AFFs) are Bacillus and related genera, lactic acid bacteria, and yeasts. As industrialscale production of AFFs usually requires pure starter to achieve reproducibility, consistent quality, and a high standard of public safety. e phenotypical and genotypical characterization of the fermenting microbes is essential for the selection of high-performing, and safe, starter cultures.

Original languageEnglish
Title of host publicationHandbook of Indigenous Foods Involving Alkaline Fermentation
Number of pages55
PublisherCRC Press
Publication date1 Jan 2014
ISBN (Print)9781466565296
ISBN (Electronic)9781466565302
Publication statusPublished - 1 Jan 2014

ID: 247157014