Fermented cereal-based food from Africa and Latin America

4 Fermented cereal-based food from Africa and Latin America 

In Africa, numerous traditional fermented cereal-based foodstuffs are produced in small-scale production units in urban areas (Chavan Kadam, 1989). Some examples of African traditional fermented cereal-based products are summarised in Table 6.1. Cereal grains including sorghum, maize and millet are common substrates for lactic acid-fermented gruels and beverages known by different names such as, for 

LAB (such as Lb. plantarum and Lb. fermentum, together with members of the genera Leuconostoc and Weissella) accounted for 90-97% of the total active microbiota of pozol no streptococci were isolated, although members of the genus Streptococcus accounted for 25-50% of the miaobiota (Ampe et al., 1999). The presence of Bifidobacterium, Enterococcus and enterobacteria suggests a fecal origin of some important pozol microorganisms (Ben Omar Ampe, 2000). 

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