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Fermented food products have a long history and form significant part of the diet of many indigenous communities in the developing world [1–3]. African indigenous fermented food products, like many fermented food products in different parts of the world are deemed to have improved flavour, texture, increased shelf-life, bioavailability of micronutrients, and reduced or absence of anti-nutrition and toxic compounds among YM155 cell line others [4–7]. Previous works on African fermented foods have revealed a complex and significant microbial biodiversity responsible for these inherent desirable characteristics [6, 8–12] and Lactobacillus, Leuconostoc and to a lesser extent Pediococcus, Lactococcus and Weissella species are the most predominant EVP4593 mouse LAB genera [4, 13]. Some of these foods include; lafun, kenkey, koko, dawadawa/soumbala, nyarmie, garis, agbelima and pito/dolo [9, 11, 14–17]. Koko is a thick porridge which is made from PRI-724 cell line millet, corn or sorghum and is consumed in many communities in Ghana. According to Lei and Jacobsen , the predominant microbial species in koko sour water (KSW) obtained from millet were W. confusa, Lb. fermentum, Lb. salivarius and Pediococcus spp. Pito is also a fermented alcoholic beverage which is popular but in different
variants among many indigenous communities in sub-Sahara African countries such as Burkina Faso, Ghana, Togo, Nigeria, and Benin among others. It is produced from malted sorghum or maize and sometimes a combination of both. The production process involves milling of malted sorghum, mashing, acidification, cooking,
cooling, and alcoholic fermentation of the wort by the back-sloping process which involves using yeasts from previously fermented product [9, 18]. It is therefore a spontaneous mixed fermentation product in which the predominant microbial floras are yeasts and LAB. Lb. fermentum, Lb. delbrueckii and Pediococcus species are the predominant LAB species [9, 18]. Cocoa is arguably the most significant cash crop in many tropical countries such as Ivory Coast and Ghana. Raw cocoa beans are embedded in mucilaginous pulp and characterized PtdIns(3,4)P2 by an astringent and unpleasant taste and flavour. To obtain the characteristics cocoa flavour, the mucilaginous cocoa pulp has to be fermented, dried and then roasted . Cocoa fermentation is therefore the main stage in cocoa post-harvest processing  and contributes significantly to the characteristics final flavour of chocolates. There is microbial succession in the natural or spontaneous fermentation process of cocoa with LAB being among the dominant microbial species [8, 19]. LAB are very significant in the dairy and biotechnology industries. They are used as starter cultures for dairy fermented food products, human and animal health products and animals feed inoculants.