Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study
Fermented products represent ecological niches for developing microorganisms of interest as bio-resources for improving human well-being. Lactic acid bacteria (LAB) are frequently associated with food fermentations and represent relevant biotechnological resources for enhancing the overall quality o...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
|
| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/11/2/103 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849720148978565120 |
|---|---|
| author | Elizabeth T. Adesemoye Abiodun I. Sanni Giuseppe Spano Vittorio Capozzi Mariagiovanna Fragasso |
| author_facet | Elizabeth T. Adesemoye Abiodun I. Sanni Giuseppe Spano Vittorio Capozzi Mariagiovanna Fragasso |
| author_sort | Elizabeth T. Adesemoye |
| collection | DOAJ |
| description | Fermented products represent ecological niches for developing microorganisms of interest as bio-resources for improving human well-being. Lactic acid bacteria (LAB) are frequently associated with food fermentations and represent relevant biotechnological resources for enhancing the overall quality of foods and beverages. Among the other potential applications, LAB isolated from traditional fermented foods can play a significant role in addressing malnutrition in developing countries, positively modulating the finished products’ nutritional quality. Nigeria represents an excellent model region to explore this topic as (i) it is a country where the magnitude of phenomena associated with malnutrition is high; (ii) there is a significant effort linked to the achievement of Sustainable Development Goals (SDGs) of the Food and Agriculture Organization (FAO) of the United Nations (UN); and (iii) there is an interesting diversity of traditional fermented foods and beverages. In nations such as Nigeria, fermented foods are integral to infant and young child nutrition, often serving as complementary foods. This review proposes a detailed overview of traditional Nigerian fermented products, including <i>ogi</i>, <i>gari</i>, <i>fufu</i>, <i>lafun</i>, <i>kunu-zaki</i>, <i>masa</i>, <i>wara</i>, <i>kobele</i>, <i>abacha</i>, <i>pito</i>, and <i>burukutu</i>. An overview of the microbial diversity associated with these matrices is also provided, considering a specific focus on LAB responsible for the spontaneous fermentation of various Nigerian foods. We underlined the potential of different LAB species/stains to produce vitamins naturally, particularly B-group vitamins, suggesting strategies that can be followed for in situ biofortification, enhancing the nutritional value of fermented products. In general, the review, summarizing data on microbial diversity presented in principal traditional fermented foods and beverages in Nigeria, supports future studies to exploit the potential of LAB species/strains from fermented foods to combat micronutrient deficiencies in developing countries, such as Nigeria, with the objective to mitigate hidden hunger and alleviate malnutrition in vulnerable populations. |
| format | Article |
| id | doaj-art-4fcd247803ac4bfbb59bf1fdd2480580 |
| institution | DOAJ |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-4fcd247803ac4bfbb59bf1fdd24805802025-08-20T03:12:00ZengMDPI AGFermentation2311-56372025-02-0111210310.3390/fermentation11020103Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case StudyElizabeth T. Adesemoye0Abiodun I. Sanni1Giuseppe Spano2Vittorio Capozzi3Mariagiovanna Fragasso4Department of Microbiology, Federal University Oye Ekiti, Oye 370112, Ekiti State, NigeriaDepartment of Microbiology, University of Ibadan, Ibadan 200005, Oyo State, NigeriaDepartment of Sciences of Agriculture, Food, Natural Resources, and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122 Foggia, ItalyInstitute of Sciences of Food Production, National Research Council (CNR) of Italy, C/O CS-DAT, 71121 Foggia, ItalyDepartment of Sciences of Agriculture, Food, Natural Resources, and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122 Foggia, ItalyFermented products represent ecological niches for developing microorganisms of interest as bio-resources for improving human well-being. Lactic acid bacteria (LAB) are frequently associated with food fermentations and represent relevant biotechnological resources for enhancing the overall quality of foods and beverages. Among the other potential applications, LAB isolated from traditional fermented foods can play a significant role in addressing malnutrition in developing countries, positively modulating the finished products’ nutritional quality. Nigeria represents an excellent model region to explore this topic as (i) it is a country where the magnitude of phenomena associated with malnutrition is high; (ii) there is a significant effort linked to the achievement of Sustainable Development Goals (SDGs) of the Food and Agriculture Organization (FAO) of the United Nations (UN); and (iii) there is an interesting diversity of traditional fermented foods and beverages. In nations such as Nigeria, fermented foods are integral to infant and young child nutrition, often serving as complementary foods. This review proposes a detailed overview of traditional Nigerian fermented products, including <i>ogi</i>, <i>gari</i>, <i>fufu</i>, <i>lafun</i>, <i>kunu-zaki</i>, <i>masa</i>, <i>wara</i>, <i>kobele</i>, <i>abacha</i>, <i>pito</i>, and <i>burukutu</i>. An overview of the microbial diversity associated with these matrices is also provided, considering a specific focus on LAB responsible for the spontaneous fermentation of various Nigerian foods. We underlined the potential of different LAB species/stains to produce vitamins naturally, particularly B-group vitamins, suggesting strategies that can be followed for in situ biofortification, enhancing the nutritional value of fermented products. In general, the review, summarizing data on microbial diversity presented in principal traditional fermented foods and beverages in Nigeria, supports future studies to exploit the potential of LAB species/strains from fermented foods to combat micronutrient deficiencies in developing countries, such as Nigeria, with the objective to mitigate hidden hunger and alleviate malnutrition in vulnerable populations.https://www.mdpi.com/2311-5637/11/2/103fermentationmicrobial diversityfermented beverageslactic acid bacteria (LAB)malnutritionsustainable development goals (SDGs) |
| spellingShingle | Elizabeth T. Adesemoye Abiodun I. Sanni Giuseppe Spano Vittorio Capozzi Mariagiovanna Fragasso Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study Fermentation fermentation microbial diversity fermented beverages lactic acid bacteria (LAB) malnutrition sustainable development goals (SDGs) |
| title | Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study |
| title_full | Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study |
| title_fullStr | Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study |
| title_full_unstemmed | Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study |
| title_short | Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study |
| title_sort | lactic acid bacteria diversity in fermented foods as potential bio resources contributing to alleviate malnutrition in developing countries nigeria as a case study |
| topic | fermentation microbial diversity fermented beverages lactic acid bacteria (LAB) malnutrition sustainable development goals (SDGs) |
| url | https://www.mdpi.com/2311-5637/11/2/103 |
| work_keys_str_mv | AT elizabethtadesemoye lacticacidbacteriadiversityinfermentedfoodsaspotentialbioresourcescontributingtoalleviatemalnutritionindevelopingcountriesnigeriaasacasestudy AT abiodunisanni lacticacidbacteriadiversityinfermentedfoodsaspotentialbioresourcescontributingtoalleviatemalnutritionindevelopingcountriesnigeriaasacasestudy AT giuseppespano lacticacidbacteriadiversityinfermentedfoodsaspotentialbioresourcescontributingtoalleviatemalnutritionindevelopingcountriesnigeriaasacasestudy AT vittoriocapozzi lacticacidbacteriadiversityinfermentedfoodsaspotentialbioresourcescontributingtoalleviatemalnutritionindevelopingcountriesnigeriaasacasestudy AT mariagiovannafragasso lacticacidbacteriadiversityinfermentedfoodsaspotentialbioresourcescontributingtoalleviatemalnutritionindevelopingcountriesnigeriaasacasestudy |