University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, Canada.
University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, Canada..
Int J Food Microbiol. 2022 Oct 2;378:109815. doi: 10.1016/j.ijfoodmicro.2022.109815. Epub 2022 Jun 21.
Africa has a rich tradition of cereal fermentations to produce diverse products including baked goods, porridges, non-alcoholic beverages and alcoholic beverages. Diversity also relates to the choice of the fermentation substrates, which include wheat, maize, teff, sorghum and millet, and the fermentation processes that are used in food production. For fermentation processes that are used in baking and brewing, it is well established that the composition of fermentation microbiota and thus the impact of fermentation on product quality is determined by the choice of fermentation conditions. This link has not been systematically explored for African cereal fermentations. This review therefore aims to provide an overview on the diversity of African fermented cereal products, and to interrogate currently available literature data with respect to the impact of fermentation substrate and fermentation processes on the assembly of fermentation microorganisms and product quality.
非洲拥有丰富的谷物发酵传统，可生产多种产品，包括烘焙食品、粥、非酒精饮料和酒精饮料。多样性还与发酵基质的选择有关，包括小麦、玉米、苔麸、高粱和小米，以及用于食品生产的发酵工艺。对于用于烘焙和酿造的发酵工艺，人们已经充分认识到发酵微生物群落的组成，以及发酵对产品质量的影响取决于发酵条件的选择。然而，这一联系在非洲谷物发酵中并没有得到系统的探索。因此，本综述旨在概述非洲发酵谷物产品的多样性，并根据发酵基质和发酵过程对发酵微生物组装和产品质量的影响，对现有文献数据进行探讨。
