Exploring the health benefits, mechanisms of action, and emerging safety concerns of fermented foods with emphasis on African foods

Summary

Fermented foods are consumed worldwide for their enhanced sensory, nutritional, and functional properties. The fermentation process, primarily mediated by lactic acid bacteria, yeasts, and molds, generates bioactive compounds including short-chain fatty acids, vitamins, and peptides that support gut health, immune modulation, and nutrient bioavailability. This review examines the microbiology and biochemistry of fermentation, emphasizing how microbial communities influence the nutritional and therapeutic potential of fermented foods. Particular attention is given to traditional African fermented products, including fermented dairy-based foods, vegetables, beverages, cereals and legumes, such as ogi, nono, maziwa lala, kunu-zaki, dawadawa, ugba, iru and injera which hold significant cultura