Abstract

Fermented foods have been found to have economic, organoleptic and health benefits in addition to the nutritional provision of energy and body maintenance. These health benefits are mediated by the activities of the beneficial, natural microflora of the raw material which usually dominate the fermentation process including Lactic acid bacteria (LAB). Lactic acid bacteria (LAB) are the primary microorganisms used to ferment foods processed from maize, sorghum or millet-based foods and for the production of ogi. LAB isolated from ogi has demonstrated probiotic properties, including hypolipidemic, hepatoprotective, and antibacterial effects. They have also proven effective as metal chelators in treating gastroenteritis. This review aims to highlight the health benefits and antimicrobial activities of LAB in probiotic- rich ogi, cereal gruel. A comprehensive literature search was conducted using databases such as PubMed and Google Scholar, employing keywords like “Nigerian fermented foods”, “ogi from fermented cereals”, “fermented beverages”, “traditional fermented foods”, “lactic acid bacteria from ogi”, and fermented foods and beverages like ogi. Articles and books with information on the nutritional composition and health effects of LAB from ogi and its antimicrobial effects were included. Studies were assessed for the clarity of experimental design and relevance to the topic to ensure review quality. The need for fortification of ogi to improve nutritional benefits is discussed. The dominant activity of LAB in ogi and their metabolites as well as importance in the food, pharmaceutical and brewing industries make this review relevant.