Table 5.

African fermented vegetable proteins with reported microorganisms involved.

Fermented food product	Country	Vegetal Substrate	Microorganisms	Reference
Iru or Dawadawa	Nigeria	Pakia biglobosa	B. subtilis, B. amyloliquefaciens, LAB	Adewumi et al., 2013
Okpehe	Nigeria	Prosopis africana	B. subtilis, B. amyloliquefaciens, B. cereus, and B. licheniformis, Enterococcus spp.	Oguntoyinbo et al., 2010
Maari	Burkina Faso	Adansonia digitata	B. subtilis, E. faecium, E. casseliflavus, Pediococcus acidilactici	Parkouda et al., 2009; Sanni and Oguntoyinbo, 2014
Bikalga	Burkina Faso		B. subtilis, B. licheniformis, B. cereus, B. pumilus, B. badius, Weissella confusa, Weissella cibaria, L. plantarum, Pediococcus pentosaceus, Enterococcus casseliflavus, E. faecium, E. faecalis, E. avium, E. hirae, Brevibacillus bortelensis, B. Sphaericus, and B. fusiformis.	Ouoba et al., 2008, 2010
Ugba	Nigeria	Pentaclethra macrophylla	B. subtilis, B. licheniformis, B. megaterium, B. pumilus	Anyanwu et al., 2016