Asian Food Science Journal

This article provides a review of different types of dairy products in West Africa and microorganisms associated with each product. This article synthesizes findings from multiple studies. The review covers microbial diversity, health benefits and safety concerns of West African fermented dairy products. The work sought to bring to light public health risk to consumers due to pathogens and the lack of pasteurization. The nutritional composition of milk makes it very ideal for human nutrition. This may account for it also being a preferred substrate for the habitation of microorganisms, both beneficial and pathogenic. Food safety and nutrition are extremely linked, to achieve optimal human health and wellbeing, the populace must be both well-nourished and free from food borne diseases. This review is therefore important to highlight matters on food safety, microbiology and ensure regional food security. Traditional fermented dairy products in West Africa are mainly yoghurt-like and soft cheeses. During fermentation a consortium of microbiota dominates the matrixes and the microorganisms isolated are; lactic acid bacteria, yeast, molds and some pathogenic bacteria. The microbiological composition of the products indicates that, various health benefits could be conferred on consumers. Nevertheless, public health issues could also arise due to the non-compliance to Good Manufacturing Practices (GMP). Equally, use of the fresh milk for processing the products without pasteurization could also pose a health risk. Fermented dairy products of West African origin have improved shelf-life and nutritional properties. The microbiota responsible for the fermentation in all cases are indigenous, these include LAB, yeast and fungi.  The study indicated that, changes in growth and metabolite profiles of yeast and LAB co-existing are evidence of synergistic growth. Comprehensive studies are needed to determine the role of LAB and yeast interaction in the products and to assess their impact on the final product. Also standardizing of processing practices, the production of starters with appropriate technological properties, training of processors on Good Manufacturing Practices, and Good Hygiene Practices should be key.