We are excited to share a recent publication “based upon work from COST Action CA20128 (Promoting Innovation of fermented foods; https://fermentedfoods.eu/), supported by COST (European Cooperation in Science and Technology; www.cost.eu).”. PIMENTO members Elizabeth T. Adesemoye, Mariagiovanna Fragasso and Vittorio Capozzi collaborated to propose a review paper on the role of lactic acid bacteria (LAB) in fermented foods, also highlighting their potential to positively modulate the nutritional quality of products in Developing Countries, with a focus on Nigeria. The study, titled “Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study” delves into the diversity of LAB in traditional Nigerian fermented foods and their nutritional benefits.
This research aligns seamlessly with PIMENTO’s mission to promote innovation in fermented foods, emphasizing health benefits, sustainability, and cultural heritage. By exploring the microbial diversity in fermented foods, we can unravel new paths to address global nutritional challenges exploiting microbial resources.
For a comprehensive understanding of the study’s perspectives, you can access the full article here: https://www.mdpi.com/2311-5637/11/2/103