Microbiology of African Fermented Dairy

African fermented dairy products are integral to traditional diets across the continent, offering nutritional, cultural and health benefits. In this chapter the diverse range of fermented dairy products is examined, looking at their traditional processing methods and microbial composition. Products, such as amasi (Southern Africa), zabady (North Africa), suusac (East Africa) and nunu (West Africa), are typically produced through spontaneous fermentation of raw milk. Lactic acid bacteria (LAB), particularly Lactobacillus, Lactococcus, Streptococcus, Leuconostoc and Enterococcus species, dominate the microbiology of these products, aiding in acidification, flavour profile and texture development. Yeasts such as Saccharomyces cerevisiae, Candida spp. and Kluyveromyces marxianus often co-ferment with LAB, influencing aroma and quality. The microbial profiles in these fermented dairy products are shaped by milk source, fermentation practices (for instance, back-slopping) and environmental factors which impart regional differences. However, while African fermented dairy products are presumed to have health-promoting and nutritional attributes, the traditional fermentation process can lead to variable product quality and potential pathogen contamination. This chapter focuses on the fermentation process of traditional African fermented dairy to improve understanding of microbial succession and thereby contribute to the safety of these foods. Ultimately, it is our hope to safeguard indigenous knowledge while enhancing safety and consistency of African fermented dairy products. The chapter is a comprehensive exploration of the microbiology and traditional fermentation practices of diverse African fermented dairy products.