Many fermented foods are consumed worldwide, and many could be found in Asia and Africa. Different microorganisms are responsible for the fermentation processes. However, reports in the literature are varied with regards the fermented foods that contains probiotic candidates. Among the fermented foods in Africa you have been privileged to review/work with or research upon, which one would you say is the repository of the most probiotic candidates, especially LAB?
Hi Mohammed,
I'm not an expert of fermented african foods, but if you want to find LAB, probably you should have a look especially to dairy products. Maybe these two pubblications can help you:
http://www.ncbi.nlm.nih.gov/pubmed/25203619
http://www.ncbi.nlm.nih.gov/pubmed/20041769
Good luck
Hello Alessandro and Micheal, thank you both for the useful links. They are exactly what I am looking for.
It is because LAB from dairy sources are expensive that my research is focused on searching alternative cheap sources, for use in farmed animal nutrition (especially fish and poultry).
If you both can send the full papers to my email ([email protected]), I will appreciate this very much.
Thank you.
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