Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages

  • Mduduzi Paulos Mokoena University of KwaZulu-Natal
  • Taurai Mutanda University of KwaZulu-Natal
  • Ademola O. Olaniran University of KwaZulu-Natal
Keywords: Food processing, Fermentation, Health claims

Abstract

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.

Keywords: antimicrobials; probiotics; lactic acid bacteria; fermented foods

(Published: 8 March 2016)

Citation: Food & Nutrition Research 2016, 60: 29630 - http://dx.doi.org/10.3402/fnr.v60.29630

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Author Biographies

Mduduzi Paulos Mokoena, University of KwaZulu-Natal

Microbiology Department: lecturer

 

Taurai Mutanda, University of KwaZulu-Natal
Microbiology: Senior Lecturer
Ademola O. Olaniran, University of KwaZulu-Natal
Microbiology: Associate Professor
Published
2016-03-08
How to Cite
Mokoena, M. P., Mutanda, T., & Olaniran, A. O. (2016). Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages. Food & Nutrition Research, 60. https://doi.org/10.3402/fnr.v60.29630
Section
Review Articles

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