The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia. / Parkouda, Charles; Nielsen, Dennis Sandris; Azokpota, Paulin; Ouba, Labia Ivette Irène; Amora-Awua, Wisdom Kofi; Thorsen, Line; Hounhouigan, Joseph D.; Jensen, Jan Svejgaard; Tano-Debrah, K.; Diawara, Bréhimia; Jakobsen, Mogens.

In: Critical Reviews in Microbiology, Vol. 35, No. 2, 2009, p. 139-156.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Parkouda, C, Nielsen, DS, Azokpota, P, Ouba, LII, Amora-Awua, WK, Thorsen, L, Hounhouigan, JD, Jensen, JS, Tano-Debrah, K, Diawara, B & Jakobsen, M 2009, 'The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia', Critical Reviews in Microbiology, vol. 35, no. 2, pp. 139-156. https://doi.org/10.1080/10408410902793056

APA

Parkouda, C., Nielsen, D. S., Azokpota, P., Ouba, L. I. I., Amora-Awua, W. K., Thorsen, L., Hounhouigan, J. D., Jensen, J. S., Tano-Debrah, K., Diawara, B., & Jakobsen, M. (2009). The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia. Critical Reviews in Microbiology, 35(2), 139-156. https://doi.org/10.1080/10408410902793056

Vancouver

Parkouda C, Nielsen DS, Azokpota P, Ouba LII, Amora-Awua WK, Thorsen L et al. The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia. Critical Reviews in Microbiology. 2009;35(2):139-156. https://doi.org/10.1080/10408410902793056

Author

Parkouda, Charles ; Nielsen, Dennis Sandris ; Azokpota, Paulin ; Ouba, Labia Ivette Irène ; Amora-Awua, Wisdom Kofi ; Thorsen, Line ; Hounhouigan, Joseph D. ; Jensen, Jan Svejgaard ; Tano-Debrah, K. ; Diawara, Bréhimia ; Jakobsen, Mogens. / The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia. In: Critical Reviews in Microbiology. 2009 ; Vol. 35, No. 2. pp. 139-156.

Bibtex

@article{f37b5c3072a211de8bc9000ea68e967b,
title = "The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia",
abstract = "Alkaline-fermented food condiments play an important role in the diets of many people in developing and a few developed countries. The rise in pH during production of these foods is due to the ability of the dominant microorganisms, Bacillus spp., to hydrolyze proteins into amino acids and ammonia. Studies have been undertaken which have investigated a number of these products like dawadawa, ugba, bikalga, kinema, natto, and thua-nao. In this review, current knowledge about the principal microbiological activities and biochemical modifications which occur during the processing of the alkaline condiments including nutritional, antimicrobial, and probiotic aspects are discussed. The current use of molecular biology methods in microbiological research has allowed unambiguous and more reliable identification of microorganisms involved in these fermentations generating sufficient knowledge for the selection of potential starter cultures for controlled and better production procedures for alkaline-fermented seeds condiments.",
author = "Charles Parkouda and Nielsen, {Dennis Sandris} and Paulin Azokpota and Ouba, {Labia Ivette Ir{\`e}ne} and Amora-Awua, {Wisdom Kofi} and Line Thorsen and Hounhouigan, {Joseph D.} and Jensen, {Jan Svejgaard} and K. Tano-Debrah and Br{\'e}himia Diawara and Mogens Jakobsen",
year = "2009",
doi = "10.1080/10408410902793056",
language = "English",
volume = "35",
pages = "139--156",
journal = "Critical Reviews in Microbiology",
issn = "1040-841X",
publisher = "Taylor & Francis",
number = "2",

}

RIS

TY - JOUR

T1 - The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

AU - Parkouda, Charles

AU - Nielsen, Dennis Sandris

AU - Azokpota, Paulin

AU - Ouba, Labia Ivette Irène

AU - Amora-Awua, Wisdom Kofi

AU - Thorsen, Line

AU - Hounhouigan, Joseph D.

AU - Jensen, Jan Svejgaard

AU - Tano-Debrah, K.

AU - Diawara, Bréhimia

AU - Jakobsen, Mogens

PY - 2009

Y1 - 2009

N2 - Alkaline-fermented food condiments play an important role in the diets of many people in developing and a few developed countries. The rise in pH during production of these foods is due to the ability of the dominant microorganisms, Bacillus spp., to hydrolyze proteins into amino acids and ammonia. Studies have been undertaken which have investigated a number of these products like dawadawa, ugba, bikalga, kinema, natto, and thua-nao. In this review, current knowledge about the principal microbiological activities and biochemical modifications which occur during the processing of the alkaline condiments including nutritional, antimicrobial, and probiotic aspects are discussed. The current use of molecular biology methods in microbiological research has allowed unambiguous and more reliable identification of microorganisms involved in these fermentations generating sufficient knowledge for the selection of potential starter cultures for controlled and better production procedures for alkaline-fermented seeds condiments.

AB - Alkaline-fermented food condiments play an important role in the diets of many people in developing and a few developed countries. The rise in pH during production of these foods is due to the ability of the dominant microorganisms, Bacillus spp., to hydrolyze proteins into amino acids and ammonia. Studies have been undertaken which have investigated a number of these products like dawadawa, ugba, bikalga, kinema, natto, and thua-nao. In this review, current knowledge about the principal microbiological activities and biochemical modifications which occur during the processing of the alkaline condiments including nutritional, antimicrobial, and probiotic aspects are discussed. The current use of molecular biology methods in microbiological research has allowed unambiguous and more reliable identification of microorganisms involved in these fermentations generating sufficient knowledge for the selection of potential starter cultures for controlled and better production procedures for alkaline-fermented seeds condiments.

U2 - 10.1080/10408410902793056

DO - 10.1080/10408410902793056

M3 - Journal article

C2 - 19514912

VL - 35

SP - 139

EP - 156

JO - Critical Reviews in Microbiology

JF - Critical Reviews in Microbiology

SN - 1040-841X

IS - 2

ER -

ID: 13207488