CONTRIBUTION OF FUNGI IN THE PRODUCTION OF WEST AFRICA INDIGENOUS FERMENTED FOODS AND BEVERAGES

In West Africa countries, several traditional fermented foods, non-fermented and beverages like Agbélima, Attiéké, Dégué, Doklu, Gari, Gowé, fura, Kenkey, Koko, Kunun drink, lafun, Mawè, Nunu, Obiolor, Ogi, Pito, Tchapalo, Tchoukoutou, Wagashie, Wara, bissap, gnamakoudji, zoom koom, etc…. are homemade with artisanal technology. Those traditional foods provide a means of food preservation, improve their shelf life, and add nutrients in the food products. From those foods, LAB is reported to be the most predominant microorganism involved in the fermentation process. Still, also fungi species play a key role in the development of different characteristics of those foods, especially their organoleptic attributes, and contribute to increasing their lifetime by producing different compounds. So, this study attempts to show the role played by yeasts in these various foods. Most of the West African home-made foods harbor a diversity of microorganisms (microbes, yeasts, molds, and mushrooms) that work in a synergic manner in order to make a desired product. More studies are needed to characterize fungi and assess their biotechnology application fully.