African Traditional Fermented Foods and Probiotics

被引：45

作者：

Anukam, Kingsley C. ^{[1
,2
,3
,4
]}

Reid, Gregor ^{[1
,2
]}

机构：

[1] Univ Western Ontario, Dept Microbiol & Immunol, London, ON, Canada

[2] Canadian Res & Dev Ctr Probiot, Lawson Hlth Res Inst, London, ON, Canada

[3] Univ Benin, Dept Pharmaceut Microbiol, Fac Pharm, Benin, Nigeria

[4] Univ Benin, Dept Med Lab Sci, Sch Basic Med Sci, Coll Med, Benin, Nigeria

来源：

JOURNAL OF MEDICINAL FOOD | 2009年 / 12卷 / 06期

基金：

加拿大自然科学与工程研究理事会;

关键词：

African fermented foods; health benefits; lactic acid bacteria; probiotics; PENTACLETHRA-MACROPHYLLA BENTHAM; LACTIC-ACID BACTERIA; ORAL REHYDRATION SOLUTION; DIGESTED WEANING FOODS; ACUTE DIARRHEA; FUNCTIONAL-PROPERTIES; STARTER CULTURES; CLINICAL-TRIAL; MILK-PRODUCTS; SUBSP LACTIS;

D O I：

10.1089/jmf.2008.0163

中图分类号：

R914 [药物化学];

学科分类号：

100701 ;

摘要：

African traditional fermented foods remain the main source of nutrition for many rural communities in Africa. Although lactic acid bacteria are integral to many of these foods, little is known about the specific health benefits they confer or the properties of their strains. This mini-review explores the history of some African fermented foods and their microbial content and properties within the context of probiotic characteristics. Given the recent upsurge in probiotic research, recommendations are made on studies that could be performed with African fermented foods and their strains, with a view to improving the health of people in sub-Saharan Africa.

引用

页码：1177 / 1184

页数：8

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