Evolution of Fermented Food Products in the Republic of Congo: A Meta-analytic Review

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.