Application and Acceptability of Microbiomes in the Production Process of Nigerian Indigenous Foods: Drive towards Responsible Production and Consumption

Abstract

In Nigeria, the use of microorganisms for food product modulation, development, and commercialization through biotechnological innovations remains unexplored and unaccepted. The microbiome-based sustainable innovation in the production process of Nigerian indigenous food requires a vigorous drive toward responsible consumption and production. The production process of locally fermented beverages and foods culturally varies in terms of fermentation techniques and is characterized by the distinctiveness of the microbiomes used for food and beverage production. This review was conducted to present the use of microbiome, its benefits, and utility as well as the perspectives toward and mediatory roles of biotechnology on the processing of locally fermented foods and their production in Nigeria.