Linking Fermented Foods to Microbial Composition andValorisation: Blueprint for Kenya

Abstract

Sub-Saharan Africa has one of the world’s richest selections of indigenousfermented foods which constitute valuable cultural heritage with significantsocio-economic impact. The review provides an in-depth examination of thediversity of indigenous fermented foods of Kenya in the cultural practicescontext, interlinked microbiome, associated nutritional and food securityaspects while positing valorisation perspective. The traditional fermentedfoods are profiled into five clusters with significant valorisation potential forfood systems in: (i) non-alcoholic cereal-based thin porridge (uji) and (ii)fermented milk products (mursik and suusac). This is informed by agro-productivity resilience and evolving consumption preferences. Whereasthese foods are commonly processed via artisanal methods, often resultingin inconsistent products, locally tailored starter culture trials in uji and suusachave shown a promising model to guarantee microbiological safety, mitigatecontamination and assure stable sensory characteristics. It is thus plausible toposit, that integrated microbial ecology of traditional fermentation and foodsystems policy-level research targeted at a reengineering of the unit opera-tions with the intent of improving safety and nutritional quality while beingcognizant of organoleptic traits and intertwined biocultural diversity is highlydesirable. Particularly, with a broader foresight for promoting sustainablefood systems at the base of the pyramid