Fermented cereal products, such as corn, millet, rice, and wheat, are popular in West Africa due to their affordability and health benefits. These grains undergo nutritional and biochemical changes, enriched by microorganisms like lactic acid bacteria (LAB) group, yeasts, and probiotic strains which are essential for maintaining gut microbiota and immune system balance. Dairy products, particularly cow’s milk, are providing protein, vitamins, and calcium. West African indigenous fermented foods are produced with kpété-kpété, Kudemé, and rabilé as starter cultures. Consuming cereal-based fermented foods enriches the intestinal microbiome with gram-positive bacteria, yeast, and fungi species, providing health benefits. Probiotic bacteria have potential applications in managing insulin-independent diabetes and obesity, and their consumption may exert antidiabetic and antioxidant properties. Yeasts play a crucial role in the quality, taste, texture, and flavor of fermented food products, contributing to flavor formation and improving nutritional value. Traditional fermented foods in Africa are produced through fermentation with lactic acid (LAB) or yeasts, or mixtures of both. However, food safety concerns arise due to raw materials, packaging, and unhygienic conditions. Therefore, it is essential to have a standardized starter cultures.

The urinary tract infection (UTI) is the most common bacterial infection, especially in women. The increased incidence of UTIs, at the last decades have paralleled with the growing emergence of antibiotic resistance. The aim is to evaluate aqueous garlic extract (AGE) susceptibility against multidrug-resistant (MDR) bacteria isolated in urine of women. The investigation of antibacterial propriety and time kill effect of AGE was performed by the well method, microdilution method and spectrophotometer assay. Antibiotics susceptibility assay revealed that the nine MDR bacteria had high resistance against Amoxicillin/ clavulanic acid (100%) and Erythromycin (100%), Cefotaxime (83.33%) and Ceftazidime (83.33%). AGE exhibited potent antibacterial activity against the nine MDR bacteria tested. In Gram-negative bacteria, the inhibition diameters ranged from 20 ± 3 to 32 ± 4 mm, with Minimum Inhibitory Concentrations (MICs) ranging from 10% to 12.5% (w/v) and Minimum Bactericidal Concentration (MBCs) was 12.5 % (w/v). Gram-positive bacteria exhibited diameters ranging from 38 ± 2 to 45 ± 1 mm; MIC and MBC values ranged from 05 to 10 % (w/v) and were found more susceptible than Gram-negative bacteria. To conclude, this investigation shown that AGE have high potential antibacterial to use as an alternative to treat women UTIs.