Статья. Опубликована в журнале: Rwanda Journal of Health Sciences, 2012, Vol 1, Issue 1, рр. 39-50
The genera, lactic acid bacteria (LAB) have been used by humans in production of fermented foods since time immemorial and in some ancient communities; consumption of LAB fermented foods products was associated with improved health. Currently there is a keen scientific interest in developed countries on health benefits obtained due to consumption of fermented food products. LAB has been shown to ameliorate immune-mediated health complications such as allergy, atopic dermatitis, rhinitis, oral-tolerance, cancer and inflammatory bowl diseases. Studies have also shown that consumption of LAB fermented food products can lead to control of cardio-vascular diseases and improvement of mental health. Prevention of antibiotic associated diarrhoea, reduction in lactose intolerance, production of conjugated linoliec acid, breakdown of phytic (an inhibitor of mineral absorption in the intestine) acids and improvement of gut-microbial balance have also been linked with increased consumption of LAB fermented foods. Besides, the enormous benefits of consuming LAB fermented food products, there are very few studies conducted to determine the efficacy of traditionally fermented African food products. If conducted such studies may lead to prevention/control of several health complications, reduction in health costs and improved income and livelihoods of communities producing such foods.
