Oguntoyinbo Folarin A, Fusco Vincenzina, Cho Gyu-Sung, Kabisch Jan, Neve Horst, Bockelmann Wilhelm, Huch Melanie, Frommherz Lara, Trierweiler Bernhard, Becker Biserka, Benomar Nabil, Gálvez Antonio, Abriouel Hikmate, Holzapfel Wilhelm H, Franz Charles M A P
Department of Microbiology, Faculty of Science, University of Lagos, LagosNigeria; Department of Microbiology and Biotechnology, Max Rubner-Institut, KielGermany.
Institute of Sciences of Food Production, National Research Council of Italy, Bari Italy.
Front Microbiol. 2016 Jul 5;7:981. doi: 10.3389/fmicb.2016.00981. eCollection 2016.
A rich variety of indigenous fruits and vegetables grow in Africa, which contribute to the nutrition and health of Africa's populations. Fruits and vegetables have high moisture and are thus inherently prone to accelerated spoilage. Food fermentation still plays a major role in combating food spoilage and foodborne diseases that are prevalent in many of Africa's resource disadvantaged regions. Lactic acid fermentation is probably the oldest and best-accepted food processing method among the African people, and is largely a home-based process. Fermentation of leafy vegetables and fruits is, however, underutilized in Africa, although such fermented products could contribute toward improving nutrition and food security in this continent, where many are still malnourished and suffer from hidden hunger. Fermentation of leafy vegetables and fruits may not only improve safety and prolong shelf life, but may also enhance the availability of some trace minerals, vitamins and anti-oxidants. Cassava, cow-peas, amaranth, African nightshade, and spider plant leaves have a potential for fermentation, as do various fruits for the production of vinegars or fruit beers and wines. What is needed to accelerate efforts for production of fermented leaves and vegetables is the development of fermentation protocols, training of personnel and scale-up of production methods. Furthermore, suitable starter cultures need to be developed and produced to guarantee the success of the fermentations.
非洲生长着各种各样的本土水果和蔬菜，它们为非洲人口的营养和健康做出了贡献。水果和蔬菜水分含量高，因此天生容易加速腐烂。在非洲许多资源匮乏地区普遍存在的食品腐败和食源性疾病的防治方面，食品发酵仍然发挥着重要作用。乳酸发酵可能是非洲人最古老且最被认可的食品加工方法，而且在很大程度上是一种家庭式工艺。然而，在非洲，叶菜类蔬菜和水果的发酵未得到充分利用，尽管这类发酵产品有助于改善该大陆的营养和粮食安全状况，而在这片大陆上，许多人仍营养不良并遭受隐性饥饿之苦。叶菜类蔬菜和水果的发酵不仅可以提高安全性并延长保质期，还可能增加一些微量矿物质、维生素和抗氧化剂的可利用性。木薯、豇豆、苋菜、非洲茄和吊兰叶都有发酵的潜力，各种水果也可用于生产醋、水果啤酒和葡萄酒。加快叶菜类蔬菜和水果发酵产品生产的努力需要制定发酵方案、培训人员并扩大生产方法。此外，需要开发和生产合适的发酵剂，以确保发酵成功。
