Towards the Understanding of Fermented Food Biotechnology in Congo Brazzaville

Congo Brazzaville harbor a diversity of traditional fermented foods which involve complex interactions between various microorganisms groups and different molecules in detoxification, texture and organoleptic features. This first retrospective review aims to describe the various works that have been...

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Bibliographic Details
Published in:Advance Journal of Food Science and Technology 2016-12, Vol.12 (11), p.593-602
Main Authors: Aime Kayath, Christian, Nguimbi, Etienne, Goma Tchimbakala, Joseph, Mamonekene, Victor, Aime Lebonguy, Augustin, Ahombo, Gabriel
Format: Article
Language:English
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Summary:Congo Brazzaville harbor a diversity of traditional fermented foods which involve complex interactions between various microorganisms groups and different molecules in detoxification, texture and organoleptic features. This first retrospective review aims to describe the various works that have been done regarding the biochemical and microbiological features of our traditional fermented foods including Nsamba, Poto-poto, Bikedi and Ntoba-Mbodi.
ISSN:2042-4876
2042-4868
2042-4876
DOI:10.19026/ajfst.12.3317