Fermentation and Algal Biotechnologies for the Food, Beverage and Other Bioproduct Industries

James Chukwuma Ogbonna, Sylvia Uzochukwu, Emeka Godfrey Nwoba, Charles Oluwaseun Adetunji, Nwadiuto (Diuto) Esiobu, Abdulrazak B. Ibrahim, Benjamin Ewa Ubi, James Chukwuma Ogbonna, Sylvia Uzochukwu, Emeka Godfrey Nwoba, Charles Oluwaseun Adetunji, Nwadiuto (Diuto) Esiobu, Abdulrazak B. Ibrahim, Benjamin Ewa Ubi

• Publisher: CRC Press
• Year: 2022
• ISBN:
  9781000550887
• Edition: 1
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

This book covers a range of important topics on dairy and fermented foods and microalgae biotechnologies for food, beverage and bioproduct industries. The topics range from traditionally fermented African foods, fermentation technologies for large-scale industrial enzyme production to microalgae cultivation and nutraceuticals in Africa, etc. The editors provide detailed information on approaches towards harnessing indigenous bioresources for food and nutrition security, climate change adaptation, industrial enzyme production, environmental remediation and healthcare delivery. The book will be useful reference material for scientists and researchers working in the field of dairy and food biotechnology, fermentation technology, enzyme biotechnology, algal biotechnology and cultivation systems, biofuels and other bioproducts from algal biomass and underutilized and novel African food sources.

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• Emphasizes recent advances in biotechnologies that could ameliorate the high-level global food insecurity through fermentation technologies applicable to traditional African indigenous and underutilized novel foods, algal biotechnology and value-added bioproducts

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• Provides detailed information on how to harness indigenous bioresources including microalgae for food and nutrition security, climate change adaptation, industrial enzyme production, environmental remediation and healthcare delivery

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• Introduces new frontiers in the area of large-scale enzyme production using fermentation biotechnologies and their applications in the food and beverage industries

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• Discusses current biotechnologies applicable in the food, beverage and bioproduct industries

James Chukwuma Ogbonna, Ph.D., is a Professor of Microbiology and Biotechnology, and Director, National Biotechnology Development Agency, South East Zonal Biotechnology Centre, University of Nigeria, Nsukka, Nigeria.

Sylvia Uzochukwu, Ph.D., is a Professor of Food Science and Biotechnology, and Director, Biotechnology Centre, Federal University, Oye-Ekiti, Nigeria.

Emeka Godfrey Nwoba, Ph.D., is a research scholar at the Algae Research & Development Centre, Murdoch University, Western Australia.

Charles Oluwaseun Adetunji, Ph.D., is an Associate Professor of Microbiology and Biotechnology, and Director of Intellectual Property and Technology Transfer, Edo State University Uzairue, Nigeria.

Nwadiuto (Diuoto) Esiobu, Ph.D., is a Professor of Microbiology and Biotechnology at Florida Atlantic University, Boca Raton, FL, USA, and the President and Founder of Applied Biotech Inc. and ABINL, Abuja, Nigeria.

Abdulrazak B. Ibrahim, Ph.D., is a Capacity Development Expert at the Forum for Agricultural Research in Africa (FARA), and Associate Professor of Biochemistry, Ahmadu Bello University, Zaria, Nigeria.

Benjamin Ewa Ubi, Ph.D., is a Professor of Plant Breeding and Biotechnology and Director, Biotechnology Research and Development Centre, Ebonyi State University, Abakaliki, Nigeria.

1 Improving Traditionally Fermented African Foods through Biotechnology Need to Translate Art to Science

Philippa C. Ojimelukwe

Michael Okpara University of Agriculture

CONTENTS

1. 1.1 Introduction
2. 1.2 Methodology
3. 1.3 Results and Discussion
   1. 1.3.1 Microorganisms That Ferment Traditional African Foods
   2. 1.3.2 Improvements in Microorganisms Used for African Food Fermentations
4. 1.4 Metabolic Processes Associated with Food Fermentations
   1. 1.4.1 Innovations in Metabolite Manipulations for Improving Traditional Fermentations
5. 1.5 Use of Mixed Cultures for Food Fermentations
6. 1.6 Scaling Up and Industrialization of the Fermentation Process
7. 1.7 Biotechnological Improvement of the Beneficial Effects of African Fermented Foods on Human Health
8. 1.8 Starter Cultures
9. 1.9 Current Research Needs
10. 1.10 Conclusion
11. References

DOI: 10.1201/9781003178378-1

1.1 Introduction

Food fermentation is an age-long culture in Africa. Howbeit, the pace of development of fermented food products is slow due to several factors: Lack of infrastructure and funds for research, inability of African researchers to take their own development as a priority and changes in food culture that fail to promote the consumption of indigenous fermented foods have constituted impediments to the development of traditionally fermented African foods. Poor implementation of existing policies and creation of innovative policies to drive research in African food fermentations have also slowed down the pace of development of fermented African foods. Biotechnology may be defined as “the use of living organisms (and their derivatives), to formulate or modify products or processes for specific use that will benefit man” (FAO, 2010). Biotechnology manipulates living organisms and biological systems to make products that advance agriculture, health and environmental control by modifying things to benefit humans. During fermentation, enzymes found in microorganisms metabolize food for enhanced nutritive value, sensory properties and shelf stability (FAO, 2010). Many biotechnological techniques are available for the effective improvement of traditionally fermented African foods. Classical mutagenesis and conjugation may be used for improving the suitability of microorganisms and the yield and concentration of metabolites (Turpin, 2012). They are traditional methods of genetic improvement (Turpin et al. 2012). Recombinant gene technology may be used for strain improvement in microorganisms used for food fermentations (Adrio and Damain, 2010). The capacity for improved enzyme production and improved production of food ingredients (such as monosodium glutamate) by microbial cultures may be modified through recombinant gene technology. Using metagenomics, information about the microbiomes that will enhance fermentation may be deduced (Mallikarjuna and Yellama, 2019). Enzyme-linked immunoabsorbent assays are valuable diagnostic tools for the design of starter cultures (Macwana and Muriana, 2012). Polymerase chain reaction (PCR) is used for detecting microorganisms in assays (Ouoba et al., 2004). Tools for genetic manipulations and methodologies for improving starter cultures are regulated and are sensitive to consumer perceptions (https://www.reatch.ch/de/content/regulation-genetically-modified-organisms-present-and-future).

Modern biotechnology diagnostic tools are required for developing and designing starter cultures for African food fermentations. They direct appropriate metabolic transformation of traditional foods and innovations in the design of bioreactors (and other equipment) for controlled fermentation (Brandt, 2014). In Asia, fermentation inoculants are available in granular form or as pressed cake. Fermentation biotechnology is more advanced in Asia than in Africa (Swain et al., 2014). Bioreactors are used more frequently for starter culture production. Biotechnological methods are more accurate and they reduce fermentation time. Developments in biotechnology have provided low-cost rapid identification with lower costs and less time requirements than conventional techniques. Biotechnological standards as defined by the FAO could be used as evaluation criteria for further development of traditional African food fermentations. Have the key fermenting microorganisms been identified? Are the functions of the key microorganisms known? Has genetic improvement been carried out for the key microorganisms involved? Are starter cultures suitable for the fermentation process available? Have the raw materials most suited for the product been identified? Are improved technologies developed for the fermentation process? Has any of such technologies been adopted? Has the fermented product been produced on the pilot scale? Has it been produced on an industrial scale? (FAO, 2010).

1.2 Methodology

Internet searches were conducted using several search engines for primary, secondary and tertiary sources of literature on African food fermentations. The key words used were food fermentations; African food fermentations; microorganisms and food fermentations; biotechnology; and microbial improvement of food fermentations. Information on food fermentations were obtained using different search engines (Google Scholar, WebCrawler, MetaCrawler, America Online Library, etc.). Abstracts obtained were scrutinized for their relevance, and subsequently, original journal articles, chapters in books, books, conference proceedings and documentaries containing relevant information were used. Relevant information was collated, analysed and organized into the review paper.

1.3 Results and Discussion

1.3.1 Microorganisms That Ferment Traditional African Foods

Many microorganisms are involved in natural fermentations. The microbial flora of each environment (soil, water and air) naturally initiates the fermentation of food products in that environment. Some microbes transform the substrate more than others. Such microorganisms are potential starter cultures for the controlled fermentation and process standardization of the food products. Yeasts and lactic acid bacteria (LAB) are predominant in cereal fermentations (Oguntoyinbo et al., 2011). Most natural legume fermentations are predominated by Bacillus species and are alkaline fermentations (Battcock and Azam Ali, 2001). Leuconostoc species and LAB dominate vegetable fermentations (Swain et al., 2014). Table 1.1 shows the microorganisms that have been identified in traditionally fermented African foods.

TABLE 1.1 Microorganisms Associated with Selected Traditional African Fermented Foods

Fermented Product	Microbial Flora	References
Legume products
Ugba Pentaclethra macrophylla	B. subtilis; B. pumilus; B. licheniformis; Staph. saprophyticus	(Ahaotu et al., 2013)
Ogiri/Ogili from melon/ castor oil/pumpkin/bean/sesame seeds	B. subtilis; B. licheniformis; B. megaterium; B. pumilus; B. rigui; Pediococcus spp.; Staph. saprophyticus; Lb. plantarum	(Odunfa and Oyewole, 1998)
Okpehe seeds from Prosopis africana	B. subtilis; B. cereus; B. amyloliquefaciens; B. licheniformis	(Oguntoyinbo et al., 2001)
Soumbala from African locust bean seeds	B. subtilis; B. pumilus; B. atrophaeus; B. amyloliquefaciens; B. mojavensis; Lysininbacillus sphaericus; B. thuringiensis; B. licheniformis; B. cereus; B. badius; B. firmus; B. megaterium; B. mycoides; B. sphaericus; Peanibacillus alvei; Brevibacillus laterosporus	(Ouoba et al., 2004)
Dawadawa (African Locust bean)	B. pumilus; B. licheniformis; B. subtilis; B. firmus; B. atrophaeus; B. amyloliquefaciens; B. mojavensis; Lysininbacillus sphaericus	(Amoa-Awua et a...