ABSTRACT
West Africa countries have a rich culture and tradition in food technology by preparing those foods because the skill is transmitted from generation to generation and some are specific to ethnic group. Even the household level of these traditional foods and their informal marketing, they play key roles in the culture, economy, and food security of West Africa countries. The predominant microbial species in African indigenous fermented food such those coming from West Africa Countries are lactic acid bacteria (LAB) and are used for different applications in the food and biotechnology industries nowadays. Akamu is popular uncontrolled cereal fermented gruel or porridge and infant weaning food among the Igbo-speaking people of Nigeria. Several West Africa researchers have proved that LAB isolated from fermented food are able to produce bacteriocins, but up to date, few bacteriocins were characterized and properly named.
