Evolution of Fermented Food Products in the Republic of Congo: A Meta-analytic Review
Christian Aimé Kayath, Saturnin Nicaise Mokemiabeka, Nicole Prisca Makaya Dangui Nieko, Alain Brice Vouidibio Mbozo, Etienne Nguimbi, Simon Kéléké, Simon Charles Kobawila, Delphin Louembé
Journal of Advances in Microbiology · pp. 198–216 · Published 27 Dec 2024
10.9734/jamb/2024/v24i12884Abstract
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.
References (35)
- 1 Menaquinones, Bacteria, and the Food Supply: The Relevance of Dairy and Fermented Food Products to Vitamin K Requirements [DOI]
- 2 Antibacterial properties of biosurfactants against selected Gram-positive and -negative bacteria [DOI]
- 3 Fengycins From Bacillus amyloliquefaciens MEP218 Exhibit Antibacterial Activity by Producing Alterations on the Cell Surface of the Pathogens Xanthomonas axonopodis pv. vesicatoria and Pseudomonas aeruginosa PA01 [DOI]
- 4 Carotenoids retention in biofortified yellow cassava processed with traditional African methods [DOI]
- 5 Profiling of Indigenous Biosurfactant-Producing Bacillus Isolates in the Bioremediation of Soil Contaminated by Petroleum Products and Olive Oil [DOI]
- 6 Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo.
- 7 Bacillus subtilis YZ ‐1 surfactins are involved in effective toxicity against agricultural pests [DOI]
- 8 Involvement of the Bacillus SecYEG Pathway in Biosurfactant Production and Biofilm Formation [DOI]
- 9 Lysinibacillus louembei sp. nov., a spore-forming bacterium isolated from Ntoba Mbodi, alkaline fermented leaves of cassava from the Republic of the Congo [DOI]
- 10 Investigation of the diversity and safety of the predominant Bacillus pumilus sensu lato and other Bacillus species involved in the alkaline fermentation of cassava leaves for the production of Ntoba Mbodi [DOI]
- 11 Physico-Chemical Characterization of Brew during the Brewing Corn Malt in the Production of Maize Beer in Congo [DOI]
- 12 Synergic Involvements of Microorganisms in the Biomedical Increase of Polyphenols and Flavonoids during the Fermentation of Ginger Juice [DOI]
- 13 Genetic Clearness Novel Strategy of Group IBacillusSpecies Isolated from Fermented Food and Beverages by Using Fibrinolytic Enzyme Gene Encoding a Serine-Like Enzyme [DOI]
- 14 Softening and Mineral Content of Cassava (Manihot esculenta Crantz) Leaves During the Fermentation to Produce Ntoba mbodi
- 15 Giving More Benefits to Biosurfactants Secreted by Lactic Acid Bacteria Isolated from Plantain Wine by Using Multiplex PCR Identification [DOI]
- 16 Assessment of dominant bacterial strains isolated from Ntoba mbodi, an indigenous African alkaline-fermented food, and their potential enzyme activities [DOI]
- 17 Characterization of Diarrheagenic Escherichia coli and Salmonella enterica from Produce in the Chobe District of Botswana [DOI]
- 18 Optimization of Growth, Fibrinolytic Enzyme Production and PCR Amplification of Encoding Fibrinolytic Enzyme Gene in Bacillus amyloliquefaciens Isolated from Ntoba mbodi at Brazzaville
- 19 Traditional retting of cassava roots in the ponds or the rivers [DOI]
- 20 Invasion of Epithelial Cells Is Correlated with Secretion of Biosurfactant via the Type 3 Secretion System (T3SS) of Shigella flexneri [DOI]
- 21 Prime Enzymatic Exocellular Background of Lysinibacillus louembei [DOI]
- 22 First Development of a Biotechnological Ferment Based on a Consorsium of the Genus Bacillus for the Optimization of the Fermentation Process of Cassava Tubers [DOI]
- 23 Bacterial Community Diversity of Fermented Pepper in Brazzaville Revealed by Illumina Miseq of 16S rRNA Gene [DOI]
- 24 Volatile compounds produced in two traditional fermented foods of the Congo: Nsamba (palm wine) and bikedi (retted cassava dough) [DOI]
- 25 Physiological Characterization of Staphylococci and Micrococci Isolated from Fermented Cassava Leave (Manihot esculenta Crantz), Ntoba mbodi [DOI]
- 26 Involvement of Bacillus Species in the Understanding of the Softening Process of Safou Pulp (Dacryodes Edulis H.J.Lam) [DOI]
- 27 Correlation between Initial Content of Starch of the Mash of Cassava (Manihot esculenta L) in Fermentation and Temperature of Distillation of Alcoholic Fermented Wort in the Course of the Production of Bioethanol in Congo [DOI]
- 28 Potential Spore-Forming Probiotics Isolated from Ntoba mbodi, Alkaline Fermented Leaves of Cassava from the Republic of the Congo [DOI]
- 29 Behavior of Fermentable Sugars in the Traditional Production Process of Cassava Bioethanol [DOI]
- 30 Antibiotics Resistance Profile of Bacillus cereus Strains Isolated from Soil and Pepper in Brazzaville [DOI]
- 31 Histological and biophysical changes of cassava roots during retting, a key step of fufu processing [DOI]
- 32 A Quick Biochemical Comparison between the Traditional Fermentation of Plantain Wine and Banana Wine Produced in Republic of Congo [DOI]
- 33 Molecular Profiling of Sugarcane Wine, a Traditional Fermented Beverage (Loungouila) from Madingou [DOI]
- 34 Analysis of the genome of Bacillus safensis strain WOB3 KX774195, a Linamarin-utilizing bacterium (LUB) isolated from Cassava wastewater (CWW), Lagos State, Nigeria [DOI]
- 35 [The African and Malagasy Council for higher education: objectives and programs].
Cited by 0
No indexed citations yet.
Related research
- Antimicrobial Effect of Some Plant Extracts on Plant Pathogens that Cause Food Spoilage — shares topic coverage
- Effect of Fermentation on Nutrient and Antinutrient Contents of Fermented Whole and Ground African Breadfruit (Treculia africana) Seeds — shares topic coverage
- Landfill Waste Effluents Increase the Population and Diversity of Soil Microorganisms: The Case of Olusosun Landfill, Lagos, Nigeria — shares topic coverage
- Types of Microorganisms Isolated from Children with Diarrhoea in Akure, Ondo State, Nigeria — shares topic coverage
- The Effect of E-waste Dumpsite Soil on Cultured Tilapia Fish and Associated Microorganisms — shares topic coverage
Article metrics
Real usage data collected on this platform.
11
Page views
0
PDF downloads
6
Outbound clicks
0
Citations
Views over time
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
Traffic sources
Referring site, by host.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.