The aim of our research is to enhance the value of the "musururu" alcoholic beverage produced locally in the town of Goma. For this reason, physico-chemical and microbiological analyses of this beverage were carried out in order to improve it from a technological, microbiological and sanitary point of view. The semi-structured survey enabled us to identify three different "musururu" production technologies in Goma. The critical points in each unit operation were identified. The production of "musururu" differs from modern processes in the greater complexity of the brewing operation, the speed and brevity of alcoholic fermentation by the traditional ferment, and the superimposition of natural lactic fermentation.A better stability of physico-chemical parameters was observed for samples obtained with the addition of sucrose and S. cerevisiae yeast, then stabilized by pasteurization.