Microbiology of African Fermented Fish and Meat-based Products

The fermentation of meat and fish is a traditional food processing method widely practised across African regions, particularly in hot and humid climates where these animal products are prone to rapid spoilage. This age-old technique not only prolongs shelf life but also enhances the sensory, nutritional and biochemical properties of meat and fish. Common fermented meat and fish products include sucuk , lanhouin, momoni, feseekh, khlii , gueddid and Boubnita , each associated with unique cultural practices and microbial ecosystems. These fermented condiments are produced through natural or controlled fermentation involving lactic acid bacteria, Bacillus spp., Staphylococcus spp., and yeasts. Other noteworthy bacterial taxa include Aspergillus spp., Pediococcus spp., Micrococcus spp., Clostridium spp., Penicillium spp., Pseudomonas spp. and Candida spp. The microbial succession during fermentation is influenced by factors such as salt concentration, raw material type and environmental conditions. Also, microbial and enzymatic activity during fermentation can alter the nutritional and bioactive properties of meat and fish, posing potential health benefits or risks depending on how well the process is controlled. Therefore, a comprehensive understanding of the microbiological dynamics involved in the fermentation of meat and fish is essential for improving safety, consistency and nutritional quality, thereby supporting the valorisation and sustainable production of traditional African fermented foods.