The present study focused on Phenotypic characterization of some antibiotic-resistant bacteria isolated from various samples of patients and sensitivity to functional foods, in Kisagani (Tshopo Province) DR Congo. The main objective was to make the phenotypic characterization of antibiotic-resistant bacteria and to test their sensitivity to functional foods (Zingiber officinale; Solanum lycopersicum; Myristica fragrans; Apium graveolens; Carica papaya; Syzygium aromaticum and Curcuma longa). In order to achieve our objectives, the morphological tests (gram shape and coloration), biochemical tests (Indole-Urease Mobility test; Kligler; Simmons citrate; catalase and coagulase, H2S tests) and the sensitivity test (Aromatogram) were realized. At the end of the experiments carried out, the results related to the phenotypic characterization (morphological and biochemical) show that: - All Enterobacteriaceae were Gram-negative bacilli and the following species were identified (Salmonella typhi, Salmonella paratyphi A, Shigella sonei, Escherichia coli, Shigella spp, Serratia spp, Citrobacter diversus). - The lactobacilli were gram-positive streptobacilli, consisting of lactobacillus spp. - The staphylococci were Gram-positive consisting of the species Staphylococcus aureus. It appears from the sensitivity test that, among the different extracts of functional foods, the ethanolic extracts are more effective than the ethereal and crude concentrated extracts. The diameters of the highest zones of inhibition vary from 13 mm to 22 mm (13 mm in enterobacteriaceae respectively on the strains (S23; S26; S28; S68; S72 and S74), 14 mm in staphylococci, on the strain 1/16 and 22 mm in lactobacilli on strains S10 and S55), this was obtained with the ethanolic extract of Syzygium aromaticum. The concentrated, ethanolic, ether and crude extracts of Apium graveolens did not exert any antibacterial activity on all the bacteria tested.

The objective of this study was to phenotypically characterize antibiotic-resistant strains of staphylococci isolated from the urogenital tract and to test in vitro their sensitivity to extracts of medicinal products (Brassica oleracea; Allium cepa; Allium schoenoprasum, Alluim sativum and Honey). The concentrated crude extracts were obtained by the reflux method in which the juice obtained after pressing and filtering. Ethanolic and ethereal extracts obtained respectively by the extraction method using 95% ethanol and petroleum ether. The study of the sensitivity of the strains to the extracts was carried out by the method of diffusion in specific agar (Müller Hinton) on a petri dish containing discs soaked in solutions of the extracts. At the end of the experiments carried out, the following results were obtained: It emerges from the phenotypic characterization (morphological and biochemical) that all the strains of staphylococci studied are in clump and gram positive shell form. They all produced coagulase and catalase. Therefore, they all belong to the species S. aureus. The study of the sensitivity of the strains to different extracts of medicinal products reveals that the ethereal extracts are more effective than the concentrated and ethanolic crude extracts. They showed antibacterial activity in the majority of the strains tested. The largest inhibition diameter being in the order of 30 mm, this was achieved with the ethereal extract of B. oleracea. Concentrated ethanolic and crude extracts of B. oleracea respectively inhibited bacterial growth with a maximum diameter of around 17 and 18 mm. Honey exerted inhibitory activity of up to 17 mm in diameter. The strains were shown to be resistant to ethanolic extracts of A. cepa, A. schoenoprasum and A. sativum. This could be explained by the low concentration of the active ingredients in the solvents used and therefore the extracts were less likely to exert an effective inhibitory activity on the growth of antibiotic resistant strains of staphylococcus.

The knowledge of genetic diversity is essential for the efficient improvement of it in varietal improvement. This knowledge is based on the description of genetic resources. Morphological characteristics are first candidates for this description. In this context, an evaluation was then conducted to determine the morphological diversity of chili peppers in Kisangani. A total of one hundred and ninety-nine (199) fruits of the ripe chili peppers of the local varieties grown and sold were purchased at the different markets of the city of Kisangani, according to the random sampling technique. The’ set of results allowed to identify five (5) phenotypes or dominant botanical forms including: Red elongated1, Red elongated2, Red round, Yellow elongated and Yellow round. The elongated Red1 phenotype was more represented in the study population (38%), while the round Yellow phenotype was less frequent (5%). The average weight varied between 0.3 and 6.40g with a significant difference. The average length between 17.76 and 45.94 mm; the average diameter 6.28 to 31.15 mm; number of seminal boxes 1 to 4 per fruit. There was no correlation between seed box number and weight, but a fairly good correlation between seed number and weight.