Bacterial community dynamics in spontaneously fermented Ghanaian cereals, legumes, root, tuber and plantain flours
The fermented flours showed increased bacterial diversity over time, dominated by lactic acid bacteria (LAB) and acetic acid bacteria. The fermentation patterns among the plant-based substrates differed in terms of bacterial behavior and their response to pH and TTA over time. Understanding the bacterial community dynamics not only enhances our knowledge of bacterial ecosystems but also offers a foundation for refining the safety, consistency, and nutritional quality of fermented foods.
Authors
- Stefan Bletz
- Jan Makurat
- Alexander Mellmann (ORCID: https://orcid.org/0000-0002-0649-5185)
- Fortune Akabanda (ORCID: https://orcid.org/0000-0002-3118-7619)
- Richard Atinpoore Atuna (ORCID: https://orcid.org/0000-0002-4888-8710)
- G. Ritter (ORCID: https://orcid.org/0000-0001-5514-3437)
- Ursula Bordewick-Dell (ORCID: https://orcid.org/0009-0009-9171-1433)
- Francis Kweku Amagloh (ORCID: https://orcid.org/0000-0001-7243-0972)
- Natalie Scherff
- Matthias Lamping
Institutions
- University of Münster (DE)
- Augenstern (DE)
- University Hospital Münster (DE)
- University for Development Studies (GH)
Publication Details
- Journal
- BMC Microbiology
- Published
- 2025-10-02
- DOI
- https://doi.org/10.1186/s12866-025-04342-4
- Citations
- 1
- Primary Topic
- Probiotics and Fermented Foods
- Type
- article
- Field-Weighted Citation Impact
- 1.16
Funders
- Deutscher Akademischer Austauschdienst