Microbiology of African Fermented Foods
暫譯: 非洲發酵食品的微生物學

發酵食品在非洲大陸居民的日常生活中扮演著獨特且關鍵的角色，作為主要的飲食來源，提供營養並帶來健康促進的好處，某些食品還具有文化和精神上的意義。發酵技術被廣泛應用於各種食品和飲料中，並且增強這一過程的技術不斷演進。本書提供了對微生物在非洲食品產品和系統中角色的廣泛而簡明的見解，並專門設有章節來介紹這些發酵食品的更廣泛分類。它提供了新的視角，並涵蓋了有關這些食品產品微生物複雜性的最新發展。本書將成為學生、食品技術專家、微生物學家、學者和政策制定者的重要資源，突顯了對於本土發酵科學和非洲食品創新的討論貢獻。

Dr. Gabriel Bidemi Akanni is an accomplished food scientist and microbiologist specialising in food microbiology, biotechnology and food safety. He earned his PhD in Food Science from the University of Pretoria, South Africa. His research interests span antimicrobial resistance, microbial risk assessment and the use of molecular and genomic techniques for pathogen surveillance. Dr. Akanni has held postdoctoral fellowships at the University of Johannesburg and tenure-track position at Mountain Top University, where he contributed to foodborne disease epidemiology surveillance projects, co-funded by international organisations such as the Bill and Melinda Gates Foundation. He has published extensively on fermented food products, microbial safety in food production and the metabolomics of African fermented foods. His work has been presented at international conferences and has garnered him several prestigious awards, including a VLIR-UOS scholarship and sponsorship from the International Committee for Food Microbiology and Hygiene. Currently, Dr. Akanni continues to contribute to food science and biotechnology through research, teaching and collaborative projects across Africa and globally.

Dr. Abdullahi Adekilekun Jimoh is an accomplished researcher and microbiologist specialising in industrial and environmental biotechnology. He earned his PhD in Microbiology from the University of KwaZulu-Natal (Westville Campus), South Africa, in 2020, where his doctoral research focused on biosurfactant synthesis, product optimization, biotechnological applications, and molecular perspectives. Dr. Jimoh possesses extensive experience in a diverse range of laboratory and analytical techniques, including microbiological methods, molecular biology (gene cloning, expression studies, and gene knockouts), genetic engineering, bioinformatics, bioprocess development and various omics approaches. He has contributed to several research projects supported by prestigious organizations, including the National Research Foundation of South Africa, North-West University (NWU) Postdoctoral Grant, Council for Scientific and Industrial Research/Technology Innovation Agency/Department of Science Innovation (CSIR/TIA/DSI South Africa), the South African Water Research Commission (WRC), University of Johannesburg (UJ) and the Faculty of Science Research Committee. Dr Jimoh remains an active member of several professional scientific associations and ccurrently, he contributes to microbiology and biotechnology through research, teaching, supervision, and collaborative projects across Africa and globally.

Prof. Oluwafemi Ayodeji Adebo is Vice Dean, Global Engagement (Faculty of Science) and Professor of Food Technology in the Department of Biotechnology and Food Technology at the University of Johannesburg (UJ), in South Africa. He is Director of the Centre for Innovative Food Research (CIFR), which is involved with the improvement of various traditional food processes, enhancing foodhealth-promoting constituents, developing nutrient-dense food products and valorisation of underutilised food sources using conventional, novel and innovative approaches, including 3D food printing, all in an effort to ensure zero hunger as well as good health and well-being. He has contributed to 149 peer reviewed journal articles (predominantly in high impact factor journals), 29 book chapters, and is the lead editor of two books. He has received over numerous local and international grants and received prestigious awards, including the 2019 Institute of Food Technologists Emerging Leader Award, the 2021 National Research Foundation Emerging Researcher of the Year, 2021 UJ's Vice Chancellor's Distinguished Award as an Outstanding Young Researcher, UJ's Faculty of Science Top Research Award in 2021 and 2022, a 2023 Young Affiliate of The World Academy of Sciences and a Member of the South African Young Academy of Science. He has given several invited talks and keynote presentations, has a patent (registered in Kenya and South Africa) and another patent application currently under review. He was the immediate past Deputy Head of Department (Research), and as of October 2025, his Google Scholar and Scopus h-indices were 39 and 32, respectively. From the SciVal Researchers ranking metrics in Food Science, he is ranked first in South Africa and seventh on the African continent. For four consecutive years (2022-2025), Prof. Adebo has been included in the Stanford University's List of Top 2% Scientists Globally.

加布里埃爾·比德米·阿卡尼博士是一位成就卓越的食品科學家和微生物學家，專注於食品微生物學、生物技術和食品安全。他在南非比勒陀利亞大學獲得食品科學博士學位。他的研究興趣涵蓋抗微生物抗藥性、微生物風險評估以及利用分子和基因組技術進行病原體監測。阿卡尼博士曾在約翰尼斯堡大學擔任博士後研究員，並在山頂大學擔任終身教職，參與由比爾和梅琳達·蓋茨基金會等國際組織共同資助的食源性疾病流行病學監測項目。他在發酵食品產品、食品生產中的微生物安全以及非洲發酵食品的代謝組學方面發表了大量論文。他的研究成果在國際會議上展示，並獲得多項著名獎項，包括VLIR-UOS獎學金和國際食品微生物學與衛生委員會的贊助。目前，阿卡尼博士繼續通過研究、教學和跨非洲及全球的合作項目為食品科學和生物技術做出貢獻。

阿卜杜拉希·阿德基萊昆·吉莫博士是一位成就卓越的研究人員和微生物學家，專注於工業和環境生物技術。他於2020年在南非夸祖魯-納塔爾大學（西維爾校區）獲得微生物學博士學位，博士研究專注於生物表面活性劑的合成、產品優化、生物技術應用和分子視角。吉莫博士擁有廣泛的實驗室和分析技術經驗，包括微生物學方法、分子生物學（基因克隆、表達研究和基因敲除）、基因工程、生物信息學、生物過程開發以及各種組學方法。他參與了多個由著名組織支持的研究項目，包括南非國家研究基金會、西北大學（NWU）博士後獎學金、科學與工業研究理事會/技術創新機構/科學創新部（CSIR/TIA/DSI南非）、南非水研究委員會（WRC）、約翰尼斯堡大學（UJ）及科學學院研究委員會。吉莫博士仍然是多個專業科學協會的活躍成員，目前，他通過研究、教學、指導和跨非洲及全球的合作項目為微生物學和生物技術做出貢獻。

奧盧瓦費米·阿約德吉·阿德博教授是南非約翰尼斯堡大學（UJ）科學學院的全球參與副院長及生物技術與食品技術系的食品技術教授。他是創新食品研究中心（CIFR）的主任，該中心致力於改善各種傳統食品工藝、增強食品健康促進成分、開發營養豐富的食品產品以及利用傳統、新穎和創新的方法（包括3D食品打印）對未充分利用的食品來源進行增值，以確保零饑餓以及良好的健康和福祉。他已發表149篇同行評審的期刊文章（主要在高影響因子期刊上）、29篇書章，並擔任兩本書的主編。他獲得了多項本地和國際獎助金，並獲得了多項著名獎項，包括2019年食品技術學會新興領導者獎、2021年國家研究基金會新興研究者獎、2021年UJ副校長傑出年輕研究者獎、2021年和2022年UJ科學學院最佳研究獎、2023年世界科學院年輕會員以及南非年輕科學院成員。他曾多次受邀發表演講和主題演講，擁有一項專利（在肯尼亞和南非註冊）及另一項正在審核中的專利申請。他是前任副系主任（研究），截至2025年10月，他的Google Scholar和Scopus h指數分別為39和32。在食品科學的SciVal研究者排名指標中，他在南非排名第一，在非洲大陸排名第七。在連續四年（2022-2025）中，阿德博教授被列入斯坦福大學全球前2%科學家名單。