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Fermentation counts among the oldest food-processing technologies and is applied historically in almost every culture to prepare a wide variety of staple foods that play an important role in human diets.
Food * | Substrate | Dominating LAB Species ** | Preparation | Type | Origin | Ref. |
---|---|---|---|---|---|---|
Cereals | ||||||
Ben-saalga | Millet | L. delbrueckii subsp. bulgaricus, Lp. plantarum, Lm. fermentum, Weisella confusa, L. amylolyticus, L. helveticus | Soaked, wet-milled, sieved, fermented, then cooked | Fermented gruel used to complement diets of infants and young children | Burkina Faso | [2][3] |
Boza | Maize, Millet, and Rye | Lp. plantarum, L. acidophilus, Lm. fermentum, L. coprophilus, Lv. brevis, Lcc. raffinolactis, Leuc. mesenteroides | Boiled flour mixed with old batch, fermented for 24 h | Thick sweet–sour beverage with pale white-to-yellow colour | BulgariaTurkey | [4] |
Bushera, Obushera | Millet, Sorghum | Lv. brevis, Lm. fermentum, Lp. plantarum, Lc. paracasei subsp. paracasei, Streptococcus thermophilus, L. delbrueckii | Boiled flour mixed with germinated unboiled flour as inoculant, fermented for 5 days at ambient temperature | Moderately thick, sweet–sour social drink and weaning food with pale brown colour | Uganda | [5] |
Ikii | Maize | Lm. fermentum, Lp. plantarum, Weissella confusa, Lacticaseibacillus rhamnosus, Pediococcus sp. | Cooked, mixed with old batch, fermented for 72 h at ambient temperature | Thick porridge, popular among children, breastfeeding mothers, and aged populations and given to a sick and recovering person | Kenya | [6] |
Koozh | Millet, Rice | Lp. plantarum, Bacillus amyloliquefaciens, Leuconostoc sp., Weissella sp. | Millet slurry, fermented overnight, mixed with rice porridge and cooked, fermented again, mixed with water before consumption | Fermented porridge as breakfast or lunch | India | [7] |
Kunu-zaki | Millet | S. lutetiensis, Lm. fermentum, L. delbrueckii, Clostridium perfringens, Weissella confusa | Soaked grains, wet-milled, sieved, one part cooked mixed with uncooked part, fermented for 8 h | Sweet breakfast food drink | Nigeria | [8][9] |
Mahewu | Maize, Millet, Sorghum | Lp. plantarum, Lv. brevis, Lm. fermentum, Pediococcus pentosaceus, Weissella confusa | Germinated ground millet mixed with cooked maise porridge, fermented 16–48 h | Creamy and sour beverage used as infant food | South africa | [10] |
Ogi | Maize, Sorghum | Lp. plantarum, Lp. paraplantarum, P. acidilacti, P. pentosaceus, L. helveticus, Lm. fermentum, W. confusa, L. amylolyticus, Lcc. lactis | Soaked and pre-fermented grains, wet-milled, sieved, fermented for three days, then cooked until creamy | Fermented cereal pudding used as infant food | Nigeria | [8][11] |
Poto poto | Maize | Lp. plantarum, L. gasseri, Enterococcus sp., Escherichia coli, L. acidophilus, L. delbrueckii, Bacillus sp., Lm. reuteri and Lc. casei | Soaked, milled, fermented for 10 h, dried for storage, boiled before consumption | Gruel used as weaning food | Congo | [12] |
Pozol | Maize | Lp. plantarum, Lc. casei, L. delbrueckii, Lm. fermentum, Bifidobacterium sp. | Maize dough fermented for 3 days, soaked before consumption | Refreshing beverage, consumed for its curative properties and at religious ceremonies | Mexico | [13] |
Swazi | Maize, Sorghum | Lp. plantarum, Leuconostoc sp. | Boiled, fermented for 72 h to 6 d | Liquid brown coloured beverage | Eswatini | [14] |
Tarhana | Wheat | S. thermophilus, Lm. fermentum, Pediococcus pentosaceus, Leuconostoc pseudomesenteroides, Weissella cibaria, Lp. plantarum, L. delbrueckii spp. bulgaricus, Leuconostoc citreum, Lp. paraplantarum and L. casei | Soaked, fermented for 2 days, dried | Dried ingredient used for soups and stocks | Turkey | [15] |
Ting | Sorghum | Lm. reuteri, Lm. fermentum, L. harbinensis, Lp. plantarum, Ll. parabuchneri, Lc. casei and L. coryniformis. | Sorghum slurry fermented 1–3 days, cooked to soft porridge | Fermented sour porridge | Botswana | [16] |
Togwa | Maize, Millet | Lp. plantarum, Lv. brevis, Lm. fermentum, W. confusa, P. pentosaceus | Germinated ground millet mixed with cooked maise porridge, fermented 15 h | Industrially produced opaque, sweet beverage | Tanzania | [17] |
Uji | Maize, Sorghum, Millet | Leuc. mesenteroides, S. faecalis, Lp. plantarum, Lv. brevis, P. cerevisiae | Mixed flour slurry, fermented for 3 days then cooked | Fermented porridge | Kenya | [18] |
Tubers | ||||||
Fufu | Cassava | Lp. plantarum, Leu. mesenteroides, Lm. fermentum, Lv. brevis, L. coprophilus, Lcc. lactis, L. bulgaricus | Steeped, fermented 3–4 days, mashed, sieved, expelled water is consumed | Liquid drink | Ghana | [19] |
Garri | Cassava | Lp. plantarum, Lm. fermentum, L. pentosus, L. acidophilus, Lc. casei, Lc. mesenteroides | Mashed roots, fermented then dehydrated, reconstituted in water before consumption | Gruel | Nigeria | [20] |
Legumes | ||||||
Siljo | Faba beans | L. acidophilus, Lp. plantarum, L. delbruekii, Micrococcus spp., Bacillus spp. | Slurry | Ethiopia | [21] |