Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages
Diverse African traditional fermented foods and beverages, produced using different types of fermentation, have been used since antiquity because of their numerous nutritional values. Lactic acid bacteria (LAB) isolated from these products have emerged as a welcome source of antimicrobials and thera...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Swedish Nutrition Foundation
2016-03-01
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| Series: | Food & Nutrition Research |
| Subjects: | |
| Online Access: | http://www.foodandnutritionresearch.net/index.php/fnr/article/view/29630/45467 |
| _version_ | 1818601789557047296 |
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| author | Mduduzi Paul Mokoena Ademola O. Olaniran Taurai Mutanda |
| author_facet | Mduduzi Paul Mokoena Ademola O. Olaniran Taurai Mutanda |
| author_sort | Mduduzi Paul Mokoena |
| collection | DOAJ |
| description | Diverse African traditional fermented foods and beverages, produced using different types of fermentation, have been used since antiquity because of their numerous nutritional values. Lactic acid bacteria (LAB) isolated from these products have emerged as a welcome source of antimicrobials and therapeutics, and are accepted as probiotics. Probiotics are defined as live microbial food supplements which beneficially affect the host by improving the intestinal microbial balance. Currently, popular probiotics are derived from fermented milk products. However, with the growing number of consumers with lactose intolerance that are affected by dietary cholesterol from milk products, there is a growing global interest in probiotics from other food sources. The focus of this review is to provide an overview of recent developments on the applications of probiotic LAB globally, and to specifically highlight the suitability of African fermented foods and beverages as a viable source of novel probiotics. |
| first_indexed | 2024-12-16T12:56:58Z |
| format | Article |
| id | doaj.art-eac9987c1e1146a690fdd6b86d2ff2e9 |
| institution | Directory Open Access Journal |
| issn | 1654-661X |
| language | English |
| last_indexed | 2024-12-16T12:56:58Z |
| publishDate | 2016-03-01 |
| publisher | Swedish Nutrition Foundation |
| record_format | Article |
| series | Food & Nutrition Research |
| spelling | doaj.art-eac9987c1e1146a690fdd6b86d2ff2e92022-12-21T22:31:00ZengSwedish Nutrition FoundationFood & Nutrition Research1654-661X2016-03-0160011210.3402/fnr.v60.2963029630Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beveragesMduduzi Paul Mokoena0Ademola O. Olaniran1Taurai Mutanda2Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal (Westville Campus), Durban, South AfricaDiscipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal (Westville Campus), Durban, South AfricaDiscipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal (Westville Campus), Durban, South AfricaDiverse African traditional fermented foods and beverages, produced using different types of fermentation, have been used since antiquity because of their numerous nutritional values. Lactic acid bacteria (LAB) isolated from these products have emerged as a welcome source of antimicrobials and therapeutics, and are accepted as probiotics. Probiotics are defined as live microbial food supplements which beneficially affect the host by improving the intestinal microbial balance. Currently, popular probiotics are derived from fermented milk products. However, with the growing number of consumers with lactose intolerance that are affected by dietary cholesterol from milk products, there is a growing global interest in probiotics from other food sources. The focus of this review is to provide an overview of recent developments on the applications of probiotic LAB globally, and to specifically highlight the suitability of African fermented foods and beverages as a viable source of novel probiotics.http://www.foodandnutritionresearch.net/index.php/fnr/article/view/29630/45467antimicrobialsprobioticslactic acid bacteriafermented foods |
| spellingShingle | Mduduzi Paul Mokoena Ademola O. Olaniran Taurai Mutanda Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages Food & Nutrition Research antimicrobials probiotics lactic acid bacteria fermented foods |
| title | Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages |
| title_full | Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages |
| title_fullStr | Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages |
| title_full_unstemmed | Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages |
| title_short | Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages |
| title_sort | perspectives on the probiotic potential of lactic acid bacteria from african traditional fermented foods and beverages |
| topic | antimicrobials probiotics lactic acid bacteria fermented foods |
| url | http://www.foodandnutritionresearch.net/index.php/fnr/article/view/29630/45467 |
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