Evolution of Fermented Food Products in the Republic of Congo: A Meta-analytic Review
Christian Aimé Kayath
*
Department of Molecular and Cellular Biology (BCM), Faculty of Sciences and Techniques, Marien Ngouabi University, Brazzaville, Republic of Congo.
Saturnin Nicaise Mokemiabeka
Department of Molecular and Cellular Biology (BCM), Faculty of Sciences and Techniques, Marien Ngouabi University, Brazzaville, Republic of Congo.
Nicole Prisca Makaya Dangui Nieko
Department of Molecular and Cellular Biology (BCM), Faculty of Sciences and Techniques, Marien Ngouabi University, Brazzaville, Republic of Congo and Higher Normal School, Marien Ngouabi University Brazzaville, Republic of Congo.
Alain Brice Vouidibio Mbozo
Department of Molecular and Cellular Biology (BCM), Faculty of Sciences and Techniques, Marien Ngouabi University, Brazzaville, Republic of Congo.
Etienne Nguimbi
Department of Molecular and Cellular Biology (BCM), Faculty of Sciences and Techniques, Marien Ngouabi University, Brazzaville, Republic of Congo.
Simon Kéléké
Department of Molecular and Cellular Biology (BCM), Faculty of Sciences and Techniques, Marien Ngouabi University, Brazzaville, Republic of Congo.
Simon Charles Kobawila
Department of Molecular and Cellular Biology (BCM), Faculty of Sciences and Techniques, Marien Ngouabi University, Brazzaville, Republic of Congo.
Delphin Louembé
Department of Molecular and Cellular Biology (BCM), Faculty of Sciences and Techniques, Marien Ngouabi University, Brazzaville, Republic of Congo.
*Author to whom correspondence should be addressed.
Abstract
Approximately 61 reports on traditional fermented food (TFF) were published in the Republic of Congo between 1986 and 2024. Research on fermented foods has experienced many delays but has seen significant growth. Several studies related to TFFs have been conducted on bacterial identification, antibacterial and antifungal properties, extraction of flavonoid and phenolic compounds, extraction of biosurfactant and bacteriocins, bacteria-bacteria, bacteria-yeast interactions, enzyme engineering, bioethanol production, soil bioremediation, protein expression and purification, and gene cloning. To date, no review has offered an objective meta-analysis of all previous studies on TFFs. This review aims to establish a research timeline by tracking previously documented scientific publications in terms of TFF year after year while analyzing, commenting, and taking stock of scientific information. The reader is guided through the highlights of pioneers in the history of TFF research. With this review, the timeline of progress in fermented food research will allow a growing understanding of the complex role thet microorganisms play in the fermentation process.
Keywords: Timeline, fermentation, microorganisms, Republic of Congo, pioneers