Traditional fermented foods are of major importance with respect to the socio-economic growth, food security, nutrition, and health of African consumers. In several African countries, traditional fermentation processes provide a means of food preservation, improving the shelf life and adding to the nutrients in the food products. As with any fermented foods, the associated food microbiota is of great importance and interest. Recent studies on the microbiome of African fermented foods using high-throughput DNA sequencing techniques have revealed the presence of diverse microbial populations of fundamental, technological, and commercial interest that could be harnessed to further improve health, food safety, and quality. This review provides an overview of African fermented foods, their microbiota, and the health-promoting potential of these foods and microbes.

Backgrounds: Observable emergence of Vancomycin-Non susceptible Coagulase-negative Staphylococci (VNS-CoNS) associated with skin and soft tissue infections spreading among the urban and rural populace is gradually intensifying severe complications. The isolated VNS-CoNS were evaluated with Matrix-assisted Laser Desorption/ionization Time of Flight Mass Spectrometry (MALDI ToF MS) for species characterization and pan-antimicrobial resistance pattern. Methods: Out of 256 clinical samples collected including pus, abscess, ear swabs, eye swabs, and aspirates, 91 CoNS isolates were biotyped and further characterized with MALDI-TOF MS. Staphylococci marker genes, Vancomycin susceptibility, and biofilm assays were performed. Results: Of 91 CoNS isolates, S.cohnii (2.3%), S.condimentii (3.4%), S. saprophyticus (6.7%), and S.scuri (21.1%) were characterized with MALDI-TOF with significant detection rate (99.4%; CI 95, 0.775–0.997, positive predictive values, 90.2%) compared to lower biotyping detection rate (p = 0.001). Hemolytic VNS-CoNS lacked nuc, pvl and spa genes from wound, ear, and aspirates of more 0.83 MARI clustered into a separate phylo-diverse group and were widely distributed in urban and peri-urban locations. MALDI TOF–MS yielded a high discriminatory potential of AUC-ROC score of 0.963 with true-positivity prediction. VNS-CoNS of MIC ≥ 16 µg/mL were observed among all the ages with significant resistance at 25th and 75th quartiles. More than 10.5% of CoNS expressed multi-antibiotic resistance with more than 8 µg/mL vancomycin cut-off values (p < 0.05). Conclusion: Antibiotic resistant CoNS should be considered significant pathogens rather than contaminant. Biofilm producing VNS-S. sciuri and S. condimentii are potential strains with high pathological tropism for skin, soft tissues and wound infections, and these strains require urgent surveillance in peri-urban and rural communities.

Bacteriocins, naturally produced antimicrobial peptides from bacteria, are emerging as crucial tools in modern food preservation. They effectively inhibit spoilage and pathogenic bacteria, offering a natural alternative to traditional preservatives. By targeting foodborne pathogens like Listeria monocytogenes, Salmonella paratyphi, and E. coli, bacteriocins enhance food safety and extend shelf life, reducing waste and economic losses. The shift towards clean-label products has increased the adoption of bacteriocins, which meet consumer preferences for transparent and wholesome ingredients. They find applications across various food categories, including dairy, meat, seafood, and produce. Recent advancements in bacteriocin research focus on identifying novel bacteriocins with enhanced antimicrobial potency. Combining bacteriocins with other preservation techniques, such as modified atmosphere packaging and high-pressure processing, maximises their efficacy. Incorporating bacteriocins into active packaging materials offers sustained protection against spoilage and pathogens. Beyond food, bacteriocins promise in animal feed, pharmaceuticals, and cosmetics. Research also explores their interaction with the human gut microbiome, opening possibilities for personalised nutrition. In conclusion, bacteriocins represent a sustainable approach to food preservation, enhancing food safety, extending shelf life, and meeting consumer demands. Their continued development holds immense potential for the future of food technology and public health.

Purpose: Increasing rates of clonal spread of fecal bla_TEM bacilli remains a huge concern to the community health with resultant high morbidity. The fecal carriage and clonal diversity of bla_TEM within the communities in Southwest Nigeria were surveyed. Materials and methods: Enteric bacilli obtained from fresh fecal samples randomly collected from community residents were biotyped and profiled for antibiotic susceptibility. Resistant strains were typed for beta-lactamase, extended-spectrum beta-lactamases (ESBL), AmpC and carbapenemase production while the R-plasmid carriage was detected and mating activities were examined. The presence of bla_TEM gene was assayed by PCR and its phylodiversity determined with 16sRNA genomic profiling. Results: Escherichia coli have the highest (28.6%) occurrence rate and Pseudomonas aeruginosa (20.5%) showing significant resistance to beta-lactamase inhibitors (ampicillin, cefuroxime and cefotaxime), and high-level multidrug resistance of more than 15.2% rate to ampicillin, cefuroxime, ceftazidime, tetracycline and imipenem. E. coli and Klebsiella oxytoca, are the highest beta-lactamase, ESBL and AmpC producers encoded with high molecular weight R-plasmid (>11.0 kbp) and significant rate of conjugation and transformational activities. Only 2/14, 1/13 and 1/6 ESBL-type of E. coli, K. oxytoca and Enterobacter cloaca, expressed bla_TEM gene, clustering into five different phylodiverse groups with close genomic relatedness with other bacilli. Conclusion: This is an indication of clonal dissemination of ESBL bla_TEM encoded enteric bacilli having high phylodiverse characteristics through fecal carriage in the Nigerian community which requires public health education, food and environmental hygiene for its prevention.

Background. Polygalacturonase (EC 3.2.1.15) enzyme aids in microbial spoilage of fruits and vegetables. It is very important to find economical ways to producing the enzyme so as to achieve maximum yield in industries due to its use at different areas of production process. Methods. Isolation of polygalacturonase-producing bacterial strain from tomatoes (Lycopersicon esculentum Mill.) was studied. Polygalacturonase-producing bacterial strains were isolated and screened from tomatoes stored at normal laboratory temperature (25 ± 2°C). They were identified based on their morphological, biochemical, and molecular characteristics. The enzyme produced was partially purified by the ammonium sulphate precipitation method. Molecular weights and optimum conditions for best enzyme activity were obtained by SDS PAGE technique. Results. Five bacterial isolates resulted after screening. Bacterial strain code B5 showed highest polygalacturonase activity. Optimum conditions for polygalacturonase PEC B5 were maintained at pH 4.5; temperature 35°C; substrate concentration 0.3 mg/ml, and best activity at less than 5 min of heating. The enzyme PEC B5 was found to weigh 65 kDa and 50 kDa for crude and partially purified aliquots, respectively. The result of 16S rRNA gene sequencing revealed bacterial strain code B5 as Enterobacter tabaci NR146667 having 79% similarity with the NCBI GenBank. Conclusion. Microorganisms should be developed for large-scale production of enzymes in developing countries.