Informations et ressources scientifiques
sur le développement des zones arides et semi-arides

Accueil du site → Doctorat → Danemark → Probiotic potential of African fermented millet

Royal Veterinary and Agricultural University (2006)

Probiotic potential of African fermented millet

Lei Vicki

Titre : Probiotic potential of African fermented millet

Auteur : Lei Vicki

Université de soutenance : Royal Veterinary and Agricultural University Frederiksberg - Denmark

Grade : Doctor of Philosophy (PhD) 2006

Résumé partiel
Approximately 2 million children die yearly from diarrhoea-related diseases in the African region. From this perspective alone there is a pressing need for low-cost, easily accessible and acceptable ways of preventing and treating diarrhoea. According to the literature, defined probiotic cultures have been shown to reduce and prevent diarrhoea in children. However, the use of defined probiotic cultures in an African setting does not meet the requirements described above. Fermented products contain a high number of LAB with a probiotic potential and the use of traditional African fermented products for treatment and prevention of diarrhoea is a possibility. Studies with defined probiotic cultures and diarrhoea have been carried out in mainly industrialised countries however ; morbidity and mortality from diarrhoea are first and foremost a grave matter of concern in developing countries. The potential of being able to use a locally produced product as a probiotic treatment is considered to be immense. With the low cost and the widespread availability in some populations with high prevalence of The hypothesis of this Thesis is, that traditional African fermented foods possess a probiotic potential, which would alleviate and prevent diarrhoea in African children, hence the aim was to investigate whether Ghanaian spontaneously fermented millet possessed a probiotic potential, which could alleviate and prevent diarrhoea in Ghanaian children. This was done by first studying the occurrence of lactic acid bacteria (LAB) in spontaneously fermented millet from the Northern Region of Ghana and isolating and identifying the predominant lactic acid bacteria. Second to estimate the ability of predominant lactic acid bacteria isolates to survive the passage of the gastro-intestinal tract by in vitro studies and then screen the isolates for antimicrobial activity. Finally, a spontaneously fermented millet drink was investigated in a human intervention study for ability to alleviate and prevent diarrhoea in children in Northern Ghana

Version intégrale

Page publiée le 14 janvier 2015, mise à jour le 17 juillet 2017