Microbiology of African Fermented Vegetable and Fruit-Based Products

Fresh vegetables and fruit often have a short shelf life due to their high-water activity and quick enzymatic and microbiological deterioration. Fermentation is frequently used as an economical and effective processing technique to preserve foodstuffs and expand their uses. In tropical and subtropical climates, as in many African nations, this process is both necessary and widespread, although fermentation promotes the growth of both useful and harmful microorganisms. The fermentation of vegetables and fruit has long been a practice in Africa, producing a variety of fermented food products, beverages, beers and condiments. Although some information is available on various fermented cereals, legumes and other agricultural products, little is known about the microbiology of fermented vegetables and fruits, especially in Africa. In addition to highlighting their potential as a source of nutrition and food security, this chapter summarises the microbiology of several significant fermented vegetables and fruits from Africa. Such knowledge is crucial to enhancing the fermentation process and exploiting the potential of the microbes available to transform African vegetables and fruits in light of imminent food security and nutrition challenges on the continent.