Table 7 Fermented cereals
From: An overview of fermentation in the food industry - looking back from a new perspective
Fermented cereals | Cereal source | Bacteria involved | Consumers attitude | Origin | Reference |
|---|---|---|---|---|---|
Bensaalga, koko | Corn, pearl millet and red sorghum | L. fermentum, L. plantarum, and Ped. pentosaceus | Consumed as gruel | Burkina Faso, Ghana | Achi and Asamudo (2019) |
Borde | Maize, barley, wheat, finger millet, sorghum | Lactic acid bacteria, such as Lactobacillus spp | Consumed as brown cultured beverage, with a dark consistency and a sweet–sour taste and consumed by adults and children often as a low-cost meal replacement | Ethiopia | |
Boza | Wheat, millet, corn | Lactic acid bacteria, like Lactobacillus spp., and yeasts including Saccharomyces spp, Candida spp | Consumed as beverage for consumers of all ages and is generally during winter months | Turkey and Balkan countries | |
Burukutu | Guinea corn | Acetobacter spp., Candida spp., Enterobacter spp., Lactobacillus spp., S. cerevisiae, S. chavelieri, Lc. mesenteroides | Consumed as an alcoholic beverage | West Africa | |
Bushera | Sorghum | Lactobacillus spp., Lactococcus spp., Leuconostoc spp., Enterococcus spp., and Streptococcus spp. | Consumed by all ages and used as a weaning food and a thirst-quenching drink in the households | Uganda | Achi and Asamudo (2019), Adebo (2020), Muyanja et al. (2003) |
Chibuku | Maize and sorghum | Lactobacillus spp. and S. cereviseae | Consumed as alcoholic beverage | Zimbabwe | |
Dolo | Red sorghum grains | L. delbrueckii, L. fermentum, L. lactis, P. acidilactici, S. cerevisae | Consumed as alcoholic beverage | Burkina Faso/Togo | Adebo (2020) |
Dosa (fermented paste fried as pan-cake) | Rice and lentils | Leuconostoc spp., mesenteroides spp., Streptococcus spp., Lactobacillus spp. | Consumed during breakfast | India | Gupta and Abu-Ghannam (2011), Sawadogo-Lingani et al. (2021) |
Enturire | Sorghum | L. plantarum, S. cerevisae, Weissela confusa | Consumed as alcoholic beverage | Uganda | Adebo (2020) |
Gowe (sifanu) | Sorghum and maize flours | Lactic acid bacteria, such as Lactobacillus spp. and yeasts | Consumed as beverage by people living in urban areas | Benin | Achi and Asamudo (2019) |
Humulur | Sorghum | Bacillus spp., Lactobacillus spp., yeasts | Used as a gruel | Sudan | |
Idli (steam cooked fermented paste) | Rice flour | Lc. mesenteroides, S. faecalis, L. delbrueckii, L. fermenti, L. lactis, and P. cerevisiae | Consumed during breakfast | India | Gupta and Abu-Ghannam (2011) |
Ikigage | Sorghum | Issatchenkia orientalis, L. buchneri, L. fermentum, Lactobacillus spp., S. cerevisiae | Consumed as alcoholic beverage | Rwanda | Lyumugabe et al. (2010) |
Injera | Teff | C. guillermondii, Lactobacillus spp, yeasts | Consumed as flat bread | Ethiopia | Achi and Asamudo (2019) |
Khambir | Wheat | L. brevis, L. plantarum, L. Casei, Bacillus, mold, yeast, and lactic acid bacterial | Consumed as flat bread | Middle east countries | Tsafrakidou et al. (2020) |
Kenkey | Corn | Lactic acid bacteria, Enterobacter spp. and yeasts | Consumed as cooked/steamed dough | Ghana | Achi and Asamudo (2019), Gupta and Abu-Ghannam (2011), Nout et al. (1995), Wesolowska et al. (2018) |
Kisra | Sorghum flour | C. intermedia, C. krusei, Debrayomyces hansenii, Enterococcus faecium, L. amylovorus, L. brevis, L. confusus, L. fermentum, Pichia kudriavzevii | Consumed as flat bread | Sudah, south Africa | Achi and Asamudo (2019) |
Kunun-zaki | Millet grains | Lactobacillus plantarum, Lb. fermentum, and Lactococcus lactis | Consumed as a refreshing drink, an appetizer, a food complement, and to quench thirst | Nigeria | Achi and Asamudo (2019) |
Kwete | Sorghum, millet or maize | Lactobacillus and Lactococcus | Light brown in color, with a thick consistency and a sweet–sour taste | Uganda | Achi and Asamudo (2019) |
Mahewu | Corn meal | Lc. lactis | Consumed as beverage, prepared from the maize porridge | Africa and some arabian arabian gulf | |
Mbege | Black/ white glutinous rice | L. plantarum, Leuc. mesenteroides, S. cerevisiae, Schizosaccharomyces pombe | Consumed as beverage | Tanzania | Achi and Asamudo (2019) |
Merissa | Dates, millet and sorghum | Saccharomyces spp. | Consumed as alcoholic drink | Sudan | Achi and Asamudo (2019) |
Obiolor | Sorghum and millet malts | lactic acid bacteria and yeasts | Consumed as beverage, served as functional foods Daily consumption and associated with a good health | Nigeria | Achi and Asamudo (2019) |
Ogi | Corn | L. acidophilus, L. agilis, L. cellobiosus, L. confusus, L. murinus, L. plantarum | Popular breakfast gruel and a complementary food for children | Sub-Saharan Africa | |
Ori-ese | Sorghum | Bacillus subtilis, C. tropicalis, L. acidophilus, L. fermentum, L. plantarum, Mucor spp., Pediococcus spp., Penicillium spp., S. pombe | Consumed as porridge | Nigeria | Achi and Asamudo (2019) |
Otika/Pito | Sorghum | B. cereus, B. subtilis, C. krusei, C. tropicalis, Enterobacter clocae, L. brevis,L. fermentum, L. plantarum, Leuconostoc mesenteroides, S. cerevisae | Consumed as alcoholic beverage | Nigeria | Achi and Asamudo (2019) |
Pozol | Maize | Lc. mesenteroides, L. plantarum, L. confusus, Lt. lactis and Lt. raffinolactis | Used for making dough | Mexico | Gupta and Abu-Ghannam (2011) |
Tarhana | Wheat flour | L. delbrueckii and S. cerevisiae, Lc. lactis, Lc. diacetylactis, Lb. acidophilus, Lb. casei, and Leuconostoc cremoris | Consumed as a snack | the Middle East and Turkey | Kabak and Dobson (2011) |
Tchapalo | Sorghum | L. brevis, L. cellobiosus, L. coprophilus, L. fermentum, L. hilgardii, L. plantarum | Consumed as alcoholic beverage | Ivory Coast | Achi and Asamudo (2019) |
Tchoukoutou | Sorghum and millet | L. divergens, L. fermentum, L. fructivorans, S. cerevisae, S. pastorianus, Torulasposa delbrueckii | Consumed as alcoholic beverage | Benin | Kayodé et al. (2007) |
Tella | Wheat, maize, sorghum, and teff | L. pastorianumi, S. cerevisae | Consumed as beverage | Ethiopia | Wedajo Lemi (2020) |
Ting | Sorghum | L. casei, L. coryniformis, L. curvatus, L. fermentum, L. harbinensis, L. parabuchneri, L. plantarum, L. reuteri, L. rhamnosus | Consumed as porridge | Botswana, South Africa | Sekwati-Monang et al. (2011) |
Toddy | Palm trees | Bacillus subtilis | Used for sap from coconut | Sri Lanka, Nepal, Bangladesh | Gupta and Abu-Ghannam (2011) |
Togwa | Sorghum, maize, millet and maize–sorghum | Lactobacillus spp, P. pentosaceus, Weissella confusa, Issatchenkia orientalis, S. cerevisiae, C. pelliculosa, and C. tropicalis | Consumed by the working people and also used as refreshment and a weaning food, with sweet taste and sour nonalcoholic beverage | Tanzania | Achi and Asamudo (2019) |