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
Pages259-313
ISBN (Print)9781466565296
ISBN (Electronic)9781466565302
DOIs
Publication statusPublished - 1 Jan 2014

ID: 247157014