Department of Microbiology & Immunology, University of Western Ontario and Canadian Research and Development Centre for Probiotics, Lawson Health Research Institute, London, Ontario, Canada.
J Med Food. 2009 Dec;12(6):1177-84. doi: 10.1089/jmf.2008.0163.
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.
非洲传统发酵食品仍然是非洲许多农村社区的主要营养来源。尽管乳酸菌是许多这些食品的重要组成部分，但人们对它们赋予的具体健康益处或其菌株的特性知之甚少。本综述探讨了一些非洲发酵食品的历史及其在益生菌特性方面的微生物含量和特性。鉴于最近益生菌研究的兴起，就可以对非洲发酵食品及其菌株进行的研究提出建议，以期改善撒哈拉以南非洲人民的健康。
