期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2016
卷号：12
期号：11
页码：593-602
DOI：10.19026/ajfst.12.3317
出版社：MAXWELL Science Publication
摘要：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.
