Bacterial community dynamics in spontaneously fermented Ghanaian cereals, legumes, root, tuber and plantain flours.

ABSTRACT:

Background

Spontaneous fermentation is among the oldest food preservation methods, with evidence of enhancing the nutritional and sensorial qualities of products and the synthesis of health-promoting compounds. However, the bacterial communities responsible for these transformative changes remain poorly understood, notably across diverse indigenous Ghanaian substrates, including grains and starchy roots, tubers, and plantains.

Method

The study aimed to examine bacterial community diversity in the spontaneous fermentations of selected Ghanaian raw materials for complementary food, namely maize, millet, sorghum, sweetpotato, cassava, soybean and plantain. Fermentation lasted 48 h, with samples collected at 6-h intervals. The pH and total titratable acidity (TTA) were determine

SUBMITTER: Atuna RA 

PROVIDER: S-EPMC12492965 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature