Abstract

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.

Keywords:

Bacteriocin, Congo Brazzaville, diversity, lysinibacilluslouembei, probiotic, traditional fermented food,

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