Technologically relevant Bacillusspecies and microbial safety of West African traditional alkaline fermented seed condiments

Research output: Contribution to journalReviewResearchpeer-review

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Technologically relevant Bacillusspecies and microbial safety of West African traditional alkaline fermented seed condiments. / Owusu-Kwarteng, James; Parkouda, Charles; Adewumi, Gbenga Adedeji; Ouoba, Labia Irène Ivette; Jespersen, Lene.

In: Critical Reviews in Food Science and Nutrition, 2021.

Research output: Contribution to journalReviewResearchpeer-review

Harvard

Owusu-Kwarteng, J, Parkouda, C, Adewumi, GA, Ouoba, LII & Jespersen, L 2021, 'Technologically relevant Bacillusspecies and microbial safety of West African traditional alkaline fermented seed condiments', Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2020.1830026

APA

Owusu-Kwarteng, J., Parkouda, C., Adewumi, G. A., Ouoba, L. I. I., & Jespersen, L. (2021). Technologically relevant Bacillusspecies and microbial safety of West African traditional alkaline fermented seed condiments. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2020.1830026

Vancouver

Owusu-Kwarteng J, Parkouda C, Adewumi GA, Ouoba LII, Jespersen L. Technologically relevant Bacillusspecies and microbial safety of West African traditional alkaline fermented seed condiments. Critical Reviews in Food Science and Nutrition. 2021. https://doi.org/10.1080/10408398.2020.1830026

Author

Owusu-Kwarteng, James ; Parkouda, Charles ; Adewumi, Gbenga Adedeji ; Ouoba, Labia Irène Ivette ; Jespersen, Lene. / Technologically relevant Bacillusspecies and microbial safety of West African traditional alkaline fermented seed condiments. In: Critical Reviews in Food Science and Nutrition. 2021.

Bibtex

@article{ee155bede8934a22b2adda894b81c4c2,
title = "Technologically relevant Bacillusspecies and microbial safety of West African traditional alkaline fermented seed condiments",
abstract = "Fermented food condiments serve as a major source of nutrients to many homes in West Africa, especially among the rural poor who use these condiments as a cheap source of protein substitute for milk and other animal protein sources. Traditional fermented West African condiments are produced by spontaneous fermentation of legumes and protein-rich seeds of both cultivated and wild plant species. These fermented condiments are culturally accepted and widely produced in the West African sub-region, and rely on indigenous microbiota responsible for taste, texture, aroma development and the overall unique product characteristics. Detailed understanding of fermentation microbiota and their unique technological and functional properties are fundamental in developing products with enhanced quality and safety, as well as development of specific locally adapted starter cultures. Technologically relevantBacillusspp., mainlyBacillus subtilis, are the predominant fermentative bacteria responsible for the natural fermentation of condiments across West Africa. Other species ofBacillusincludingB.amyloliquefaciens,B.licheniformis,B.pumilus,B.megaterium,B.sphaericus, B.cereus, B.badiusandB.fusiformisare also frequently involved in the fermentation process. These bacterial species are responsible for flavor development, bio-conversion of complex food molecules, and production of antimicrobial compounds that impact shelf-life and safety, and in some instances, may confer host-beneficial health effects beyond basic nutrition. First, this review provides currently available information on the technologically relevantBacillusspecies isolated from fermented food condiments in nine (9) West African countries. In addition, perspectives on harnessing the potentials of the technologically beneficial bacterial strains in fermented condiments in West Africa for enhanced food safety, quality and overall food security is presented.",
keywords = "Spontaneous fermentation, food safety, Bacillus subtilis, protein degradation, legume, West Africa, BEAN PARKIA-BIGLOBOSA, LACTIC-ACID BACTERIA, TO-CELL COMMUNICATION, BACILLUS-SUBTILIS, STARTER CULTURES, VOLATILE COMPOUNDS, HIBISCUS-SABDARIFFA, FOOD CONDIMENTS, SOY-DADDAWA, ANTIMICROBIAL ACTIVITY",
author = "James Owusu-Kwarteng and Charles Parkouda and Adewumi, {Gbenga Adedeji} and Ouoba, {Labia Ir{\`e}ne Ivette} and Lene Jespersen",
year = "2021",
doi = "10.1080/10408398.2020.1830026",
language = "English",
journal = "Critical Reviews in Food Science and Nutrition",
issn = "1040-8398",
publisher = "Taylor & Francis",

}

RIS

TY - JOUR

T1 - Technologically relevant Bacillusspecies and microbial safety of West African traditional alkaline fermented seed condiments

AU - Owusu-Kwarteng, James

AU - Parkouda, Charles

AU - Adewumi, Gbenga Adedeji

AU - Ouoba, Labia Irène Ivette

AU - Jespersen, Lene

PY - 2021

Y1 - 2021

N2 - Fermented food condiments serve as a major source of nutrients to many homes in West Africa, especially among the rural poor who use these condiments as a cheap source of protein substitute for milk and other animal protein sources. Traditional fermented West African condiments are produced by spontaneous fermentation of legumes and protein-rich seeds of both cultivated and wild plant species. These fermented condiments are culturally accepted and widely produced in the West African sub-region, and rely on indigenous microbiota responsible for taste, texture, aroma development and the overall unique product characteristics. Detailed understanding of fermentation microbiota and their unique technological and functional properties are fundamental in developing products with enhanced quality and safety, as well as development of specific locally adapted starter cultures. Technologically relevantBacillusspp., mainlyBacillus subtilis, are the predominant fermentative bacteria responsible for the natural fermentation of condiments across West Africa. Other species ofBacillusincludingB.amyloliquefaciens,B.licheniformis,B.pumilus,B.megaterium,B.sphaericus, B.cereus, B.badiusandB.fusiformisare also frequently involved in the fermentation process. These bacterial species are responsible for flavor development, bio-conversion of complex food molecules, and production of antimicrobial compounds that impact shelf-life and safety, and in some instances, may confer host-beneficial health effects beyond basic nutrition. First, this review provides currently available information on the technologically relevantBacillusspecies isolated from fermented food condiments in nine (9) West African countries. In addition, perspectives on harnessing the potentials of the technologically beneficial bacterial strains in fermented condiments in West Africa for enhanced food safety, quality and overall food security is presented.

AB - Fermented food condiments serve as a major source of nutrients to many homes in West Africa, especially among the rural poor who use these condiments as a cheap source of protein substitute for milk and other animal protein sources. Traditional fermented West African condiments are produced by spontaneous fermentation of legumes and protein-rich seeds of both cultivated and wild plant species. These fermented condiments are culturally accepted and widely produced in the West African sub-region, and rely on indigenous microbiota responsible for taste, texture, aroma development and the overall unique product characteristics. Detailed understanding of fermentation microbiota and their unique technological and functional properties are fundamental in developing products with enhanced quality and safety, as well as development of specific locally adapted starter cultures. Technologically relevantBacillusspp., mainlyBacillus subtilis, are the predominant fermentative bacteria responsible for the natural fermentation of condiments across West Africa. Other species ofBacillusincludingB.amyloliquefaciens,B.licheniformis,B.pumilus,B.megaterium,B.sphaericus, B.cereus, B.badiusandB.fusiformisare also frequently involved in the fermentation process. These bacterial species are responsible for flavor development, bio-conversion of complex food molecules, and production of antimicrobial compounds that impact shelf-life and safety, and in some instances, may confer host-beneficial health effects beyond basic nutrition. First, this review provides currently available information on the technologically relevantBacillusspecies isolated from fermented food condiments in nine (9) West African countries. In addition, perspectives on harnessing the potentials of the technologically beneficial bacterial strains in fermented condiments in West Africa for enhanced food safety, quality and overall food security is presented.

KW - Spontaneous fermentation

KW - food safety

KW - Bacillus subtilis

KW - protein degradation

KW - legume

KW - West Africa

KW - BEAN PARKIA-BIGLOBOSA

KW - LACTIC-ACID BACTERIA

KW - TO-CELL COMMUNICATION

KW - BACILLUS-SUBTILIS

KW - STARTER CULTURES

KW - VOLATILE COMPOUNDS

KW - HIBISCUS-SABDARIFFA

KW - FOOD CONDIMENTS

KW - SOY-DADDAWA

KW - ANTIMICROBIAL ACTIVITY

U2 - 10.1080/10408398.2020.1830026

DO - 10.1080/10408398.2020.1830026

M3 - Review

C2 - 33030021

JO - Critical Reviews in Food Science and Nutrition

JF - Critical Reviews in Food Science and Nutrition

SN - 1040-8398

ER -

ID: 250206301