African fermented foods and probiotics.

@article{Franz2014AfricanFF,
  title={African fermented foods and probiotics.},
  author={Charles M. A. P. Franz and Melanie Huch and Julius Maina Mathara and Hikmate Abriouel and Nabil Benomar and Gregor Reid and Antonio G{\'a}lvez and Wilhelm H Holzapfel},
  journal={International journal of food microbiology},
  year={2014},
  volume={190},
  pages={84-96}
}
Africa has an age old history of production of traditional fermented foods and is perhaps the continent with the richest variety of lactic acid fermented foods. These foods have a large impact on the nutrition, health and socio-economy of the people of the continent, often plagued by war, drought, famine and disease. Sub-Saharan Africa is the world's region with the highest percentage of chronically malnourished people and high child mortality. Further developing of traditional fermented foods… CONTINUE READING

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