Traditional fermented foods of Benin Republic: microbiological safety and health benefits

Abstract A wide range of traditional fermented foods is produced and prized in communities developing countries. Due to the generation beneficial microorganisms, nutritional bioactive compounds such as organic acids, antioxidants, enzymes, vitamins, minerals, high bioavailable proteins, peptides, mannans, β-glucans amino-acids, fermentation has been considered one most vital food processing techniques improve product shelf life, quality, safety. The presented overview scientific research emphasizes microflora potential multifold advantageous effects traditionally Benin Republic. Several innovative investigations on products, together with indigenous knowledge professional experience, have explored discussed. characterization microbiological aspects these revealed that they present economic, nutritional, health advantages essential prebiotics probiotics for communities. Furthermore, safety quality. However, industrial way suggested limit eventual adverse contaminations.