The objective of this work was to carry out micro-brewing trials of some cereals commonly used as a starchy material in the preparation of artisanal drinks in the province of Haut-Katanga in Democratic Republic of Congo (DRC) and to make a complete analysis of the various parameters sought on the latter in a conventional brewery. Thus, we have selected two types of cereals traditionally used, sorghum (Sorghum Bicolor) and finger millet (Eleusine Coracana) and two other types of cereals conventionally used in brewing on an industrial scale, maize (Zea Mais) and Malt (Hordeum Vulgare). Different parameters such as density, turbidity, pH, coloring, filtration time, fat, humidity, saccharification and yield were sought and it emerges from the different results that the density of malts is found to be imposing by its extractable carbohydrate material compared to the selected test cereals, the turbidity was very acceptable in the two cereals including sorghum at 2.755 EBC and finger millet 2.39 EBC. Regarding pH, acidity was most noted in finger millet must 5.38; finger millet color was the highest of all samples, sorghum had a very long filtration time of 80 minutes, high moisture of 13.11% was found in semolina, fat was higher in the malt samples and finally, a conventional brew was performed to allow us to bring out the overall yield of 77.10% for the malt and that of 77.79%. These yields were quite high compared to those of the test cereals including finger millet with 55% and sorghum with 45.3%, but the yields obtained are still acceptable.

The chemical screening has showed that 17 edible and non-edible mushrooms studied contained saponins (100%), tannins (82.4%), anthocyanins (70.58%), coumarins (29.5%), flavonoids (23.5%) and steroids (17.6%). However, alkaloids, terpenoids and quinones have been identified in fungi studied.
All of the extracts have inhibited the action of bacteria studied, but the most active extracts were those of Amanita rubescens (0.3125mg/mL), Schizophyllium commune (0.625mg/mL) and Trichaptum abietinum (0.625mg/mL) on S. aureus and Stereum hirsitum (0.625mg/mL) on S. aureus and S. pneumoniae. Moreover, all of extracts have got bacteriostatic effect (87.5%) on the tested germs except Ganoderma lucidum extract on S. aureus, Lactarius angusters on S. sonnei, Schizophyllium commune on S. sonnei and S. aureus, Trametes gibbosa on S. sonnei et de Trichaptum abietinum sur S. sonnei which have bactericidal effect against the same germs studied. Moreover, all the extracts showed antioxidant activity except extract Trichaptum abietinum.