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A mini review fermentation and preservation: role of Lactic Acid Bacteria

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Aizhan Rakhmanova at Northwest A & F University
Aizhan Rakhmanova
Zaid Ashiq Khan at Northwest A & F University
Zaid Ashiq Khan
Kamran Shah at South China Agricultural University
Kamran Shah
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Introduction
LAB (Lactic Acid Bacteria) has very big importance industrially
and is used for milk preservation, fermentation and cheese, yogurt,
and ker and butter milk. Species from the Gram Positive bacteria
group are used which includes the genera Lactobacillus, Leuconostoc,
Lactococcus, Streptococcus and Pediococcus. They can be recognized
from their fermentative ability and they are enriching nutrients,
improving organoleptic attributes, improving food safety and also
provide health benets.1‒4
Milk is highly perishable in characteristics and LAB is used to
prolong its shelf life with milk fermentation. It also helps to preserve
the nutritional components of milk. The fermentation of milk with
the usage of LAB is produced high quality milk products and they
have high organoleptic attributes. Recently a variety of products are
developed from fermented milk to facilitate health sector, like to
prevent toxins, which are produced by pathogens and some spoilage
bacteria.1,3,5,6
LAB presence in the milk fermentation is immunizing starter
cultures. While milk is also known as natural habitats of LAB.7,8 Milk
fermentation technology is generally cost effective and relatively
simple. LAB is used on the other hand as important starter cultures
in large scale under controlled conditions. While comparing with
the products under natural fermentation, LAB has potential starter
cultures which reduces and dominate the microorganism’s diversity
in fermented milk products. Using LAB in preservation and milk
fermentation improves the quality and milk palatability.
The main objective of this review paper is to facilitate the reader
with the summarized data. Most of aspects related to LAB functions
in preservation and milk fermentation are reviewed. The articles and
researches already done on health properties of LAB, preservative
and antimicrobial property of LAB by various researchers were also
combined and reviewed.
Milk fermentation (functions of Lactic Acid Bacteria)
LAB (Lactic Acid Bacteria) is predominating of micro ora in
milk products, in dairy products many species are involved.9 LAB
can be divided into two groups in dairy fermentation according
their growth optimum, Mesophilic LAB have 20 to 30°C growth
temperature and thermophilic have growth optimum from 30 to 45°C.
Western and Northern European countries products have Mesophilic
bacteria, while sub-tropical countries products have thermophilic
bacteria. During the fermentation of glucose, the LAB is divided
into two groups, Homofermentative and Heterofermentative LAB.
Homofermentative bacteria’s are Pediococcus, Lactococcus and
Streptococcus, lactic acid is sole product produced in the fermentation
of glucose. While, Heterofermentative bacteria’s are Leuconostoc and
Weissella produce CO2, lactate and ethanol from glucose.10‒12
Along with milk products LAB is used extensively in food
fermentation. LAB has proteolytic activity and is very important
to produce avor compound in end product.13 For the growth of
microorganisms, proteolytic system in LAB is very important. It
involves casein utilization in LAB cells; in fermented milk products
they produce organoleptic properties.13,14
LAB plays vital role in fermentation of milk and milk products.
Various LAB strains are used as starter cultures in milk industry as
shown in Table 1. These starter cultures were collected from sequence
activity of LAB and then they were isolated, selected and conrmed.
LAB has most important property to acidify milk and gives texture
and avor because of converting milk protein.15 Fermented milk has
characteristics to produce fresh and mild acid taste like yogurt and
cheese.16,17
Lactic Acid Bacteria with health stimulating property
Due to the health property of fermented milk and milk products
it became highly consumed with high demand (Table 2). Through
several mechanisms, fermentation of milk is contributing in human
health.3 Certain strains of Lactic Acid Bacteria (LAB) like genera
MOJ Food Process Technol. 2018;6(5):414‒416. 414
© 2018 Rakhmanova et al. This is an open access article distributed under the terms of the Creative Commons Attribution License,
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A mini review fermentation and preservation: role
of Lactic Acid Bacteria
Volume 6 Issue 5 - 2018
Aizhan Rakhmanova,1 Zaid Ashiq Khan,2
Kamran Shah3
1College of Food Science, Northwest Agriculture and Forestry
University, China
2College of Agriculture Economics and Management, Northwest
Agriculture and Forestry University, China
3College of Horticulture, Northwest Agriculture and Forestry
University, China
Correspondence: Aizhan Rakhmanova, College of Food
Science, Northwest Agriculture and Forestry University, Yangling,
Shaanxi, China, Tel +8613299091332,
Email aizhan020994@gmail.com
Received: August 31, 2018 | Published: September 10, 2018
Abstract
The main focal point of this review is the investigation of the roles of LAB (Lactic
Acid Bacteria) in food preservation and milk fermentation. The LAB is composed
of Gram-Positive, cocci, rods, non-spore forming and is producing lactic acid at
the time of fermentation process of carbohydrates. LAB is used from ancient times
for fermentation of food and dairy items. But nowadays it is the main attention
phenomenon for scientific world. LAB has unique properties and has the ability
to produce Bacteriocins, which is anti-microbial compound. LAB is also used for
health medical treatment and is also used as substitute for chemicals in the process
of food preservation. In the recent years, the scientific reports show that LAB has
many positive health effects. LAB is used as starter culture in milk fermentation.
LAB also gives flavor to yogurt and produces acid in milk fermentation and works as
preservative agent. Due to dynamic characteristics of LAB it is important to educate
the world about LAB vital roles in food industry and its hygiene properties.
Keywords: milk, preservation, fermentation, lactic acid bacteria
MOJ Food Processing & Technology
Mini Review Open Access
A mini review fermentation and preservation: role of Lactic Acid Bacteria 415
Copyright:
©2018 Rakhmanova et al.
Citation: Rakhmanova A, Khan ZA, Shah K. A mini review fermentation and preservation: role of Lactic Acid Bacteria. MOJ Food Process Technol.
2018;6(5):414‒417. DOI: 10.15406/mojfpt.2018.06.00197
Lactobacillus are highly utilized for health promoting bacteria.18
Certain Lactobacillus strains are believed to Show immune modulator
activity, anti-hypertensive, calcium binding activity and anti-cancer.19
Table 1 The main Lactic Acid Bacteria associated with milk and milk product fermentation
Species/ Subspecies Their main uses in different milk product References
Lactococcus
Lc. Lactic subsp. lactis Mesophilic starter used for many cheese types, butter and butter milk. Broome et al. (2003) &
Wouters et al.8
Lc. lactis subsp. actis biovar
diacetylactis Used in Gouda, Edam, Sour cream and lactic butter and butter milk. Wood(1997), Leroy & De
Vusyt (2004)
Lc. lactis subsp. cremoris Mesophilic starter used for many cheese types, butter and butter milk. Weerkam et al. (1996)
Streptococcus
Sc. thermophilus Thermophilic starter used for yogurt and many cheese types’ particularly hard
and semi hard high-cook cheeses.
Broome et al. (2003) &
Beresford et al. (2001)
Lactobacillus
Lb. acidophilus Probiotic adjunct culture used in cheese and yogurt. Brigiler-Marco et al.(2007)
Lb. delbrueckii subsp. bulgaricus Thermophilic starter for yogurt and many cheese types, particularly hard and
semi-hard high-cook cheeses. Salaterry et al. (2010)
Lb. delbrueckii subsp. lactis Used in fermented milks and high-cook cheese. Broome et al. (2003) &
Giraffa26
Lb. helveticus Broome et al. (2003) &
Grifth & Tellez17
Lb. casei Thermophilic starter for fermented milks and many cheese types, particularly
hard and semi hard high-cook. Briggs (2003), Kongo16
Lb. plantarum Probiotic milk and cheese ripening adjunct culture. Cheese ripening adjunct
culture. Leroy & De Vuyst (2004)
Lb. rhamnosus Probiotic adjunct culture used in cheese. Coppola et al. (2005)
Leuconostoc
Ln. mesenteroides subsp. remoris Mesophilic culture used for Edam, Gouda, fresh cheese, Lactic butter and sour
cream.
Weerkam et al. (1996) &
Slattery et al. (2010)
Lb, Lactobacillus; Lc, Lactococcus; Ln, Leuconostoc; Sc, Streptococcus; subsp, Subspecies.
Table 2 Health benets when milk is fermented
Effect of fermentation Changes in milk Effect on health
Increase in Lactic Acid
Bacteria levels
Reduced lactose contents in milk Reduced content
of bad bacteria
No diarrhea and bloating
Improved gut health
Prevention of protection from bacterial vaginosis and
fungal infections in women
Ability to digest remaining lactose in the fermented
milk and use as energy source
Breakdown to shorter
chain proteins
Identication of casein peptides and whey peptides
with functional properties
Easier digestion
Some with anti-hypertensive effects
Some with pain relief effects
Some with immune enhancing properties
Some with calcium binding bone building properties
Increased acidity Sharpness of taste Prevents harmful bacterial growth in milk
Source: http://whqlibdoc.who.int/publications/2003/9241591196.pdf and ftp://ftp.fao.org/docrep/fao/007/y5686e/y5686e00.pdf
A mini review fermentation and preservation: role of Lactic Acid Bacteria 416
Copyright:
©2018 Rakhmanova et al.
Citation: Rakhmanova A, khan ZA, Shah K. A mini review fermentation and preservation: role of Lactic Acid Bacteria.. MOJ Food Process Technol.
2018;6(5):414‒417. DOI: 10.15406/mojfpt.2018.06.00197
Lactic Acid Bacteria producing anti-microbial
compounds
During fermentation process Lactic Acid Bacteria (LAB) produces
anti-microbial metabolites, include organic acids like propionic,
acetic acid and lactic acids as nal products. They create unfavorable
environment to spoilage and pathogenic microorganism’s growth.20 In
habitory compounds includes Bacteriocins and hydrogen peroxide are
against other bacteria.21 According to some studies LAB fermentation
is preventing diarrheal diseases with the characteristics of changing
composition of microorganisms in intestines.22 LAB also produces
Bacteriocins which are protein anti-microbial agents.23
Functional starter cultures (role of Lactic Acid
Bacteria)
Application of LAB (Lactic Acid Bacteria) as starter strains in the
manufacturing of different fermented milk products is very important.
Particularly, L. lactis, L. helveticus, streptococcus thermophiles, L.
delbruicki sub sp. The frequently used as milk starter cultures are
bulgaricus. Yoghurt is made with L. bulgaricus and S. thermophilus
and Lactococcus casei is found in cheeses. The manufacturer of
milk fermented products needs to select proper and balanced amount
of LAB used for starter cultures to make their desirable avor and
texture.24
Lactic acid bacteria as preservative
It is known that milk is perishable material. The normal milk can
be kept stored just for few hours, while the Lactic acid Bacteria (LAB)
fermented milk product can be stored for the whole year. Some variety
of cheese can be stored for 5 years. Preservation of milk products with
LAB fermentation is the cheapest technique. LAB has long history of
consumption and application in cheese processing.25,26 The fermented
food is more popular then unfermented according to consumers
because of its organoleptic properties. It reduces pH below 4°C
because of acid production and it stops pathogenic microorganism’s
growth. These microorganisms can produce disease and making milk
spoiled.27
Conclusion
LAB’s (Lactic Acid Bacteria) are gram positive organism used
as starter cultures. S. thermophilus, L. helveticus, L. lactis and L.
delbruckii subsp. bulgaricus are used mostly. In fermented foods
LAB shows numerous anti-microbial roles because of production of
organic acids. By producing Bacteriocins some strains are helpful
in the fermented milk preservation. Milk fermentation is protable
due to decontamination of toxins, preservation and improving milk
quality. Due to the good taste and texture it is also completing
consumer expectations. Fermentation with LAB is also effective and
cheap preservation method. It also improves nutritional value of milk
products. This technology must be developed further to facilitate the
ease and safety of application in poor rural resource setting.
Acknowledgements
None.
Conict of interest
Author declares that there is none of the conicts.
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  • Aug 2023
Probiotics have become increasingly popular as consumers demand balanced nutrition and health benefits from their diet. However, lactose intolerance and allergies to milk proteins may make dairy-based probiotics unsuitable for some individuals. Thus, probiotics derived from cereals and millets have shown promise as an alternative to dairy probiotics. Soaking, germination, and fermentation can reduce the anti-nutritional factors present in cereal grains and improve nutrient quality and bioactive compounds. Biochemical properties of probiotics are positively influenced by fermentation and germination. Thus, the current review provides an overview of the effect of fermentation and germination on the biochemical properties of probiotics. Further, probiotics made from non-dairy sources may prevent intestinal infections, improve lactose metabolism, reduce cholesterol, enhance immunity, improve calcium absorption, protein digestion, and synthesize vitamins. Finally, health-conscious consumers seeking non-dairy probiotic options can now choose from a wider variety of low-cost, phytochemically rich probiotics derived from germinated and fermented cereal grains.
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Sustainable extraction of bioactive compound from apple pomace through lactic acid bacteria (LAB) fermentation
Article
Full-text available
  • Nov 2023
Apple pomace (AP), a by-product of the juice industry, is a rich and inexpensive source of natural bioactive substances, including phenolic compounds, that exhibit health–promoting effects. The recovery of these compounds from plant material using only classical extraction techniques and environmentally friendly solvents is often ineffective due to the entrapment of some compounds in the complex structures of plant cell walls. Lactic Acid Bacteria (LAB) fermentation can be a simple technology to increase the content of phenolic compounds, as well as the antioxidant activity of plant material. In this study, pomace from conventionally grown apples (Malus Domestica) of the Ligol cultivar were fermented with selected LAB strains (Lpb. plantarum KKP 3182, Lpb. plantarum KKP 1527, Lpb. plantarum ZFB 200), commercial starter cultures of Lpb. plantarum, and spontaneously. The fermented material was then subjected to ultrasound-assisted extraction, and the resulting extracts were analysed for their composition (phenolic compounds, triterpenoids, simple organic acids), and antioxidant activity. We found that: (1) the total phenolic content of AP extracts fermented with Lpb. plantarum KKP 1527 was about 30% higher than that of non-fermented AP extracts, (2) extracts of AP fermented with Lpb. plantarum KKP 1527 characterized a higher value of the antioxidant activity, (3) an increase in gallic acid procyanidin A2, protocatechuic acid, and procyanidin B2, while a decrease in rutin and quercetin was observed. The results indicated that AP fermented with Lpb. plantarum KKP 1527 may be a powerful and low–cost source of natural antioxidants which have applications in many industries.
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The Beneficial Impact of Microbes in Food Production, Health, and Sustainability
Chapter
  • Sep 2023
Beneficial bacteria have a substantial impact on human health and environmental sustainability. Microbes are extremely important in a variety of food applications. They are crucial to the production of various food items. Since the beginning, multiple bacteria and fungi have been used to make multiple fermented food products and enzymes. Bread, dairy products, alcohol and drinks, enzymes, organic acids, food colours, etc., are prepared using yeast, bacteria, and fungi. These microbes are included to add appealing colour, taste, flavour, and texture and improve the product’s marketability. The present chapter will focus on the use of bacteria and yeast in food processing, the production of terpenoids, lipopeptides, and polyphenols, improvement of packaging materials’ effectiveness and quality through the application of nanotechnology to ensure food safety.
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Physico-chemical and Microbiological Analysis of Algerian Raw Camel’s Milk and Identification of Predominating Thermophilic Lactic Acid Bacteria
Article
Full-text available
  • Feb 2013
The dromedary camel (Camelus dromedarius) is a significant socioeconomic importance in several arid and semi-arid regions of North Africa and Middle East, and its milk constitutes an important component of human diets in these regions. The camel milk plays a vital role in the food of the Algerian nomads in the Sahara. During February and September, 20 samples of the raw camel’s milk were taken starting from different livestock of camels from three different Sahariennes regions (Bechar, El-Bayadh and Naama). These 20 collected samples were analyzed by physico-chemical and microbiological methods. The results of physicochemical analyze obtained from two hot and cold seasons are respectively the following: T °C (35.83 and 33.95), pH (6.36 and 6.49), density (1.031 and 1.032), dornic acidity (18.6 and 18.3 °D), dry matter (93.4 and 144.8 g/L), fat contents (30 and 52.1 g/L), total protein (26.3 and 33.1 g/L) and ashes (7.46 and 8.66 g/L). The protein profile obtained by electrophoretic analysis (SDS-PAGE) showed that camel milk contains several types of proteins and some have a molecular weight identical to major proteins of the cow’s milk. The final results showed that camel milk has generally a comparable composition to that of bovine milk. The microbiological analysis, of these samples, detected a significant number of the total microflora, Staphylococcus aureus and total coliforms. The absence of Clostridium and fecal coliforms was observed. Several species of lactic acid bacteria were detected such as Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar. diacetylactis, Weissella cibaria and Enteroccocus feacalis.
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Diversity and technological properties of predominant lactic acid bacteria isolated from Algerian raw goat's milk
Article
Full-text available
  • Jan 2013
Lactic acid bacteria (LAB) are a group of gram-positive, lactic acid producing firmicutes. They have been extensively used in food fermentations, including the production of various dairy products. The proteolytic system of LAB converts proteins to peptides and then to amino acids, which is essential for bacterial growth and also contributes significantly to flavor compounds as end-products. The objective of this paper is the microbiological and technological characterization of lactic acid bacteria isolated from Algerian raw goat’s milk. Microbiological, physiological and biochemical tests were made for the work performed. Dominant lactic acid bacteria were isolated on M17 and MRS media from Algerian goat's milks, either raw and/or fermented under laboratory conditions. Isolates were characterized for three phenotypes essential for Raib manufacture: (a) high acidifying activity over the normal associated temperature range, (b) presence of protease, and (c) ability to metabolize citrate. Thirty nine isolates were characterized and 13 strains which have been found to belonging to lactic acid bacteria including the species of (Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris), Leuconostoc (5 isolates) and Lactobacillus (6 isolates). These strains lactic have technological characteristics acidification and interesting flavor. These characters of industrial interest can be exploited to provide a specific starter for the local dairy industry
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Biopreservation, an ecological approach to improve the safety and shelf-life of foods
Chapter
Full-text available
  • Jan 2007
Biopreservation, defined as the extension of shelf life and enhanced safety of foods by the use of natural or controlled microbiota and/or antimicrobial compounds, is an innocuous and ecological approach to the problem of food preservation and has gained increasing attention in recent years. Consequently, certain lactic acid bacteria (LAB), with demonstrated antimicrobial properties commonly associated with foods, are being assayed to increase the safety and/or prolong the shelf life of foods. The antagonistic properties of LAB derive from competition for nutrients and the production of one or more antimicrobial active metabolites such as organic acids (lactic and acetic), hydrogen peroxide, and antimicrobial peptides (bacteriocins). Nowadays the use of LAB bacteriocins is considered an integral part of hurdle technology. Their combined use allows most pathogenic and spoilage bacteria to be controlled and also extend their inhibitory activity spectrum to such intrinsically resistant organisms as the Gram-negative bacteria.
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Lactobacillus helveticus: The proteolytic system
Article
Full-text available
  • Mar 2013
is one of the species of lactic acid bacteria (LAB) most commonly used in the production of fermented milk beverages and some types of hard cheese. The versatile nature of this bacterium is based on its highly efficient proteolytic system consisting of cell-envelope proteinases (CEPs), transport system and intracellular peptidases. Besides use of in cheese processing, the production of fermented milk preparations with health promoting properties has become an important industrial application. Studies have shown that fermented dairy products are able to decrease blood pressure, stimulate the immune system, promote calcium absorption, and exert an anti-virulent effect against pathogens. These beneficial effects are produced by a variety of peptides released during the hydrolysis of milk proteins by the proteolytic system of , which provides the bacterium with its nutritional requirements for growth. In recent years, studies have focused on understanding the factors that affect the kinetics of milk protein hydrolysis by specific strains and have concentrated on the effect of pH, temperature, growth phase, and matrix composition on the bacterial enzymatic system. This review focuses on the role of the proteolytic system of in the production of bioactive compounds formed during fermentation of dairy products. Taking advantage of the powerful proteolytic system of this bacterium opens up future opportunities to search for novel food-derived compounds with potential health promoting properties.
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Lactic Acid Bacteria as Starter-Cultures for Cheese Processing: Past, Present and Future Developments
Chapter
Full-text available
  • Jan 2013
EPS have also the potential to be used as surface carriers of bacteriocins or bacteriocin-producing LAB, and species such as Leuconostoc mesenteroides, Streptococcus mutans and several lactobacilli (Lactobacillus brevis, Lactococcus lactis subsp. lactis, L. lactis subsp. cremoris, Lactobacillus casei, Lb. sake, Lb. rhamnosus,) and thermophilic (Lb. acidophilus, Lb. delbrueckii subsp. bulgaricus, Lb.helveticus and S. thermophilus) are known to produce EPS. The isolation and characterization of EPS from new wild LAB species, which are ubiquitous in traditional cheeses, is a key strategy towards finding strains with optimized production of EPS.
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Industrial use and production of lactic acid bacteria
Chapter
  • Jan 2004
Since the early 1900s there has been a marked worldwide increase in the industrial production of cheeses and fermented milks. Process technology has progressed toward increasing mechanization, increasing factory sizes, shortening processing times, and processing larger quantities of milk. Fermented milk can be used in more than 1000 products for and affects flavor, texture, and final product quality.
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Beneficial Role of Lactic Acid Bacteria in Food Preservation and Human Health: A Review
Article
  • Dec 2010
  • Res J Microbiol
There is several potential health or nutritional benefits possible from some species of lactic acid bacteria. Among these are: improved nutritional value of food, control of intestinal infections, improved digestion of lactose, control of some types of cancer and control of serum cholesterol levels. Some potential benefits may result from growth and action of the bacteria during the manufacture of cultured foods. Some may result from growth and action of certain species of the lactic acid bacteria in the intestinal tract following ingestion of foods containing them. In selecting a culture to produce a specific benefit it is necessary to consider not only the wide variation among species of the lactic acid bacteria but also that among strains within a given species. The production of fermented foods is based on the use of starter cultures, for instance lactic acid bacteria that initiate rapid acidification of the raw material. Recently, new starter cultures of lactic acid bacteria with an industrially important functionality are being developed. The latter can contribute to the microbial safety or offer one or more organoleptic, technological, nutritional, or health advantages. Examples are lactic acid bacteria that produce antimicrobial substances, sugar polymers, sweeteners, aromatic compounds, vitamins, or useful enzymes, or that have probiotic properties. In the developed world, lactic acid bacteria are usually associated with fermented dairy products and the use of dairy starter cultures has become a whole industry this century. Add to this that lactic acid bacteria have been associated with beneficial health effects for many years now. Nowadays, many food products are promoted as being particularly healthy because of the characteristics of certain strains of lactic acid bacteria. Unfortunately, not all these strains have been studied carefully and therefore it might be difficult to substantiate some of the claims. Thus, there is a clear need for the critical study of the effects on health of strain selectio and quality.
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Lactic acid bacteria: Their antimicrobial compounds and their uses in food production
Article
  • Jan 2010
ABTRACT Lactic acid bacteria are a group of gram-positive, non-spore forming, cocci or rods, which produce lactic acid as the major end product during the fermentation of carbohydrates. They consisted of many genus including Aerococcus, Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus, and Weissella. Lactic acid bacteria have been used in the production of foods, especially fermented foods because they can produce several compounds that contribute to taste, smell, color, and texture of the foods. In addition, they can produce antimicrobial substances including bacteriocins that have ability to inhibit pathogenic and food spoilage bacteria. This review begins with some important characteristics of lactic acid bacteria and their uses in foods. Then, it focuses on the antimicrobial substances produced by lactic acid bacteria, especially bacteriocins. Last but not least, the use of these bacteria as starter cultures in food fermentation is described.
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Lactic acid bacteria in traditional fermented Chinese foods
Article
  • Apr 2011
  • FOOD RES INT
Food fermentation is a widely practiced and ancient technology in China. Lactic acid bacteria (LAB) are involved in many fermentation processes of Chinese traditional foods, demonstrating their profound effects on improving food quality and food safety. This review article outlines the main types of LAB fermentation as well as their typical fermented foods such as koumiss, suan-tsai, stinky tofu and Chinese sausage. The roles of LAB and the reasons for their common presence are also discussed. (c) 2011 Elsevier Ltd. All rights reserved.
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Lactic fermented food in Africa and their benefits
Article
  • Oct 1997
  • FOOD CONTROL
Lactic acid fermentation is an important food processing technology in Africa. This technology is indigenous and is adaptable to the culture of the people. This paper reviews the different raw materials and microorganisms which are used in producing lactic fermented food products in Africa. The beneficial aspects of this technology for improving food safety in Africa as a low-cost method of food preservation and in improving the nutritional quality of the food raw materials are discussed. Areas of research needs to enhance further the benefits of this technology are highlighted.
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