Microbiology of African Fermented Cereals

Indigenous African cereal grains such as sorghum, millet and teff are crucial in traditional diets and the food security of the continent. The microbiology of fermented cereal-based traditional foods, such as ogi, kenkey, pito, injera, mahewu, umqombothi, hussuwa and kisra from across Africa, is examined in this chapter. Lactic acid bacteria (LAB), yeasts and occasionally moulds drive spontaneous fermentations that produce these traditional foods, improving their safety, shelf life, nutritional value and organoleptic qualities. Dominant LAB species like Lactiplantibacillus plantarum, Limosilactobacillus fermentum and Pediococcus acidilactici , along with yeasts such as Saccharomyces cerevisiae and Candida krusei , contribute to flavour development and sensory quality. The fermentation techniques and microbial communities vary by region, influenced by local ingredients and cultural practices. The microbiology in the fermentation of African cereal-based foods is discussed in this chapter, along with its contribution to food safety and the sensory appeal of these staple foods in a variety of African cultures.