Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study

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...

Full description

Saved in:

Bibliographic Details
Main Authors:	Elizabeth T. Adesemoye, Abiodun I. Sanni, Giuseppe Spano, Vittorio Capozzi, Mariagiovanna Fragasso
Format:	Article
Language:	English
Published:	MDPI AG 2025-02-01
Series:	Fermentation
Subjects:	fermentation microbial diversity fermented beverages lactic acid bacteria (LAB) malnutrition sustainable development goals (SDGs)
Online Access:	https://www.mdpi.com/2311-5637/11/2/103
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Isolation, identification and fermentation performance comparison of lactic acid bacteria in traditional fermented grain beverage from different ethnic groups in Xinjiang
by: LIU Yanan, GAO Yan, YANG Yifan, HUO Xiangdong, ZHANG Yan, WU Jiangchao, SHAO Zhiwei, LIN Qing, MA Runze, CHEN Kaixu, HU Youzhen, GUAN Bo, ZENG Jun
Published: (2024-10-01)

Apple Waste/By-Products and Microbial Resources to Promote the Design of Added-Value Foods: A Review
by: Hiba Selmi, et al.
Published: (2025-05-01)

The Effect of Varying Oat Beverage Ratios on the Characteristics of Fermented Dairy–Oat Beverages
by: Małgorzata Ziarno, et al.
Published: (2025-03-01)

Optimization of Lactic Fermented Beverages: Integrating Trametes Versicolor Mycelium and Pleurotus ostreatus Extract for Enhanced Functional Properties
by: Nguyen Thi-Bich Hang, et al.
Published: (2025-07-01)

A Novel Non-Alcoholic Einkorn-Based Beverage Produced by Lactic Acid Fermentation: Microbiological, Chemical, and Sensory Assessment
by: Antonietta Maoloni, et al.
Published: (2024-12-01)

Chemical, Textural and Antioxidant Properties of Oat-Fermented Beverages with Different Starter Lactic Acid Bacteria and Pectin
by: Dmitrii V. Khrundin, et al.
Published: (2024-09-01)

Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review
by: Anna Maria Ogrodowczyk, et al.
Published: (2021-04-01)

Lactic Acid Bacteria from Northern Thai (Lanna) Fermented Foods: A Promising Source of Probiotics with Applications in Synbiotic Formulation
by: Nittiya Suwannasom, et al.
Published: (2025-01-01)

Effect of Homogenization and Pectin on Chemical, Textural, Antioxidant and Sensory Characteristics of <i>L. bulgaricus</i>-Fermented Oat-Based Product
by: Dmitrii V. Khrundin, et al.
Published: (2025-07-01)

Screening for Biosurfactant Production from Lactic Acid Bacteria isolated from African fermented milk ‘Wara’
by: Balogun, S. A., et al.
Published: (2017-06-01)

A Comprehensive Review on Shalgam (Şalgam), a Traditional Turkish Beverage
by: Mustafa Ümit İrkilmez
Published: (2025-06-01)

Development and Taste Improvement of Polyamine-Containing Sakekasu Beverages Using Highly Polyamine-Producing Bacteria from Fermented Foods
by: Yuta Ami, et al.
Published: (2025-05-01)

Enhancing probiotic survival and quality of fermented goat milk beverages with bael (Aegle marmelos) fruit pulp
by: Jithmi Siriwardhana, et al.
Published: (2024-12-01)

Screening of starch-degrading lactic acid bacteria and its application in fermented rice milk beverage
by: DU Ruofei, ZHENG Huixin, YANG Yang, WANG Bing, WANG Yan, LIU Xiaofei, ZHANG Guang, MA Chunmin, WU Shiguo, WU Shuang, ZHANG Na, BIAN Xin
Published: (2025-06-01)

Dynamics of fermentation quality, bacterial communities, and fermentation weight loss during fermentation of sweet sorghum silage
by: Haiwen Xu, et al.
Published: (2024-10-01)

Effect of Exogenous Inoculation on Dark Fermentation of Food Waste Priorly Stored in Lactic Acid Fermentation
by: Eqwan Roslan, et al.
Published: (2025-01-01)

Synthesis of Lactic Acid from Molasses by Lactobacillus acidophilus Using a Batch Fermentation Process
by: Rahmayetty Rahmayetty, et al.
Published: (2023-01-01)

THE STUDY OF FRUCTOSE DESTRUCTION DYNAMICS IN THE PROCESS OF CUCUMBERS DIRECTED FERMENTATION
by: V. V. Kondratenko, et al.
Published: (2016-11-01)

Lactic Acid Bacteria and Yeast Fermentation to Improve the Nutritional Value of <i>Ulva rigida</i>
by: Marta Brandão, et al.
Published: (2025-02-01)

Diversity of cultivable lactic acid bacteria and bacilli in traditional fermented foods in Vietnam
by: Giang Phan Thi Hang, et al.
Published: (2024-12-01)

Probiotic Fermentation and Organic Acid Profile in Milk Based Lactic Beverages Containing Potential Prebiotic Apple Constituents
by: Abdullah Barat, et al.
Published: (2023-03-01)

The Effect of the Addition of Fermented Natural Lactic Acid Bacterial Liquid and Some Lactic Acid Bacterial Inoculants on Alfalfa Silage Quality, In Vitro Digestibility and Gas Production
by: Sadık Serkan Aydın
Published: (2023-09-01)

Highlighting Lactic Acid Bacteria in Beverages: Diversity, Fermentation, Challenges, and Future Perspectives
by: Zahra S. Al-Kharousi
Published: (2025-06-01)

Characterization of buckwheat products fermented with lactic acid bacteria
by: Zuzana Matejčeková, et al.
Published: (2025-12-01)

Modulation of Antioxidant Capacity, Nutritional Composition, Probiotic Viability After Digestion and Sensory Attributes of Plant-Based Beverages Through Lactic Acid Fermentation
by: Matteo Vitali, et al.
Published: (2025-04-01)

The Effectiveness of Kombucha as a Starter in the Production of Fermented Milk Beverages
by: Weny Dwi Ningtiyas, et al.
Published: (2025-04-01)

Isolation and characterization of Lactic acid Bacteria from spontaneously fermented kohlrabi pickle of Jammu and Kashmir, India
by: Danish Rizwan, et al.
Published: (2025-12-01)

Study on the Mechanisms of Flavor Compound Changes During the Lactic Fermentation Process of Peach and Apricot Mixed Juice
by: Yao Zhao, et al.
Published: (2024-11-01)

Spontaneously fermented Allium cepa L. as a source of lactic acid bacteria with probiotic potential
by: Sylwia Ścieszka, et al.
Published: (2025-07-01)

Isolation and Characterization of Lactic Acid Bacteria in Cincalok from Pengujan Village, Riau Islands
by: Yulia Oktavia, et al.
Published: (2025-05-01)

Isolation and Identification of Tyramine-Producing Lactic Acid Bacteria from Fermented Olives
by: Gülsüm Atasoy, et al.
Published: (2022-10-01)

Effects of Lactic Acid Bacteria Fermentation on the Release and Biotransformation of Bound Phenolics in Ma Bamboo Shoots (<i>Dendrocalamus latiflorus Munro</i>)
by: Liangshi Zhang, et al.
Published: (2025-07-01)

Development of Sour Flavored Noni Juice Using Lactic Acid Compound as a Fermentation Media and Optimation
by: Jakfar Jakfar*, et al.
Published: (2023-10-01)

Novel Malolactic Fermentation Starter Formulated Using Native Lactic Acid Bacteria Strains from a Re-Emerging Wine-Growing Region of Argentina—A Pilot Scale Vinification
by: Gabriel Alejandro Rivas, et al.
Published: (2025-03-01)

Development of a Natural Coating Based on Fermented Milk Whey for Biopreservation of Cheese
by: Ana Moreno, et al.
Published: (2025-06-01)

Enhancing Malva sylvestris extract properties through lactic acid bacteria fermentation: impact on phytochemical profile and bioactivity
by: Sofia Massaro, et al.
Published: (2025-08-01)

Modification of Structure, Pasting, and In Vitro Digestion Properties of Glutinous Rice Starch by Different Lactic Acid Bacteria Fermentation
by: Dongliang Shao, et al.
Published: (2025-01-01)

Physicochemical fermentation characteristics and changes in antioxidant activity of mealworms (Tenebrio molitor) during fermentation with lactic acid bacteria: Application and selection of commercial lactic acid bacteria starters
by: Su Hwan Kim, et al.
Published: (2025-06-01)

Therapeutic potential effects of catfish and fermented sweet potato chocolate paste on malnutrition in protein-deficient rats
by: Annis Catur Adi, et al.
Published: (2025-06-01)

The role of microorganisms and microbial enzymes in commercial fermented mushroom production: a comprehensive review of their action mechanisms, quality attributes and health benefits
by: Mohamed A. Farag, et al.
Published: (2025-02-01)