Microbiology & Immunology Publications
Title
Commercially Available Human Probiotic Microorganisms
Document Type
Article
Publication Date
12-1-2009
Journal
Journal of Medicinal Food
Volume
12
Issue
6
First Page
1177
Last Page
1184
URL with Digital Object Identifier
10.1089/jmf.2008.0163
Abstract
African traditional fermented foods remain the main source of nutrition for many rural communities in Africa. Although lactic acid bacteria are integral to many of these foods, little is known about the specific health benefits they confer or the properties of their strains. This mini-review explores the history of some African fermented foods and their microbial content and properties within the context of probiotic characteristics. Given the recent upsurge in probiotic research, recommendations are made on studies that could be performed with African fermented foods and their strains, with a view to improving the health of people in sub-Saharan Africa. © 2009, Mary Ann Liebert, Inc. and Korean Society of Food Science and Nutrition.