Fermented products represent ecological niches for developing microorganisms of interest as bio-resources for improving human well-being. Lactic acid bacteria (LAB) are frequently associated with food fermentations and represent relevant biotechnological resources for enhancing the overall quality of foods and beverages. Among the other potential applications, LAB isolated from traditional fermented foods can play a significant role in addressing malnutrition in developing countries, positively modulating the finished products’ nutritional quality. Nigeria represents an excellent model region to explore this topic as (i) it is a country where the magnitude of phenomena associated with malnutrition is high; (ii) there is a significant effort linked to the achievement of Sustainable Development Goals (SDGs) of the Food and Agriculture Organization (FAO) of the United Nations (UN); and (iii) there is an interesting diversity of traditional fermented foods and beverages. In nations such as Nigeria, fermented foods are integral to infant and young child nutrition, often serving as complementary foods. This review proposes a detailed overview of traditional Nigerian fermented products, including ogi, gari, fufu, lafun, kunu-zaki, masa, wara, kobele, abacha, pito, and burukutu. An overview of the microbial diversity associated with these matrices is also provided, considering a specific focus on LAB responsible for the spontaneous fermentation of various Nigerian foods. We underlined the potential of different LAB species/stains to produce vitamins naturally, particularly B-group vitamins, suggesting strategies that can be followed for in situ biofortification, enhancing the nutritional value of fermented products. In general, the review, summarizing data on microbial diversity presented in principal traditional fermented foods and beverages in Nigeria, supports future studies to exploit the potential of LAB species/strains from fermented foods to combat micronutrient deficiencies in developing countries, such as Nigeria, with the objective to mitigate hidden hunger and alleviate malnutrition in vulnerable populations.

A common Nigerian fermented staple meal, garri can become contaminated during manufacturing, marketing and storage by a variety of germs, which could be harmful to consumers' health. In this work, isolates from garri sold in Oye-Ekiti Local Government Area were phenotypically and molecularly characterized. Nine samples were purchased from three different markets using sterile paper bags and examined in the laboratory. Based on morphological characteristics and biochemicaltests, the organisms isolated and their frequency of occurrence were Staphylococcus spp. (15 %), Bacillus spp. (70 %) and Enterobacter spp. (15 %) and Aspergillus spp. (100 %). Molecular characterization of two distinct Bacillus spp. identified them as Bacillus subtilis and Brevibacillus brevis exhibiting 85.9 % and 98.8 % percentage similarities, respectively. In order to minimize the level of contamination of garri by hazardous microorganisms, local processors of the product should be trained and retrained on food handling, food packaging, sanitation and hygienic practices.

Sachet water has become a popular substitute for the inadequate supply of portable water because of its availability, accessibility and affordability. In Nigeria, sales and consumption of sachet water are on the increase, and its potability is crucial for the general public's health. This study assessed the microbiological quality of sachet water sold in Oye-Ekiti Local Government Area (LGA). Sixteen (16) samples of sachet water were obtained from four different brands (A, B, C, and D) from various vendors in Oye-Ekiti LGA, while the control samples were obtained from the water production factories. The samples were subjected to microbial analysis using Nutrient agar (NA), MacConkey agar (Mac) and Eosin-methylene blue agar (EMB) as culture media. A self-administered questionnaire was used to obtain data from a total of 1,304 Federal University Oye-Ekiti students using online Google form. The bacteria isolated from the samples were characterized and identified as Staphylococcus sp, Enterobacter sp, Proteus sp, Klebsiella sp, and Escherichia coli with colony forming units (cfu) ranging from 1.6 × 101 to > 3.5× 103 cfu/ml and coliform count ranging from 0 to 9.2 × 102 cfu/ml. Sample D had the lowest of bacterial load, hence, safe to drink. More than 55% of the students consume sachet water and fifteen percent of them consume sample A which has the highest bacteria load, while only 9% drink sample D. The results obtained showed the importance of conducting routine monitoring and quality control procedures to ensure the microbiological safety of sachet water products.