[ Caractérisation Phénotypique de Quelques bactéries antibiorésistantes Isolées de divers échantillons des malades et sensibilité aux alicaments à Kisangani (Province de la Tshopo) RD Congo ]
Volume 44, Issue 3, January 2025, Pages 643–658
Jules Lokonga Okenge1 and Charlie Likula Bombali2
1 Département des sciences Biotechnologiques, Faculté des sciences, B.P. 2012, Université de Kisangani, RD Congo
2 Département des sciences Biotechnologiques, Faculté des sciences, BP 2012, Université de Kisangani, RD Congo
Original language: French
Copyright © 2025 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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.
Author Keywords: characterization, phenotypic, antibiotic resistant, functional food.
Volume 44, Issue 3, January 2025, Pages 643–658
Jules Lokonga Okenge1 and Charlie Likula Bombali2
1 Département des sciences Biotechnologiques, Faculté des sciences, B.P. 2012, Université de Kisangani, RD Congo
2 Département des sciences Biotechnologiques, Faculté des sciences, BP 2012, Université de Kisangani, RD Congo
Original language: French
Copyright © 2025 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
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.
Author Keywords: characterization, phenotypic, antibiotic resistant, functional food.
Abstract: (french)
La présente étude a porté sur Caractérisation Phénotypique de Quelques bactéries antibiorésistantes isolées de divers échantillons des malades et sensibilité aux alicaments, à Kisagani, (Province de la Tshopo) RD Congo. L’objectif principal était de faire la caractérisation phénotypique des bactéries antibiorésistantes et de tester leurs sensibilités aux alicaments (Zingiber officinale; Solanum lycopersicum; Myristica fragrans; Apium graveolens; Carica papaya; Syzygium aromaticum et Curcuma longa). Dans le but d’atteindre nos objectifs, les tests morphologiques (coloration Gram), biochimiques (test de Mobilité Indole – Uréase; Kligler; Citrate de simmons; les tests de catalase et coagulase, H2S) et le test de sensibilité (Aromatogramme) ont été réalisés. A l’issue des expériences menées, les résultats en rapport avec la caractérisation phénotypique (morphologique et biochimique) montrent que: - Toutes les entérobactéries ont été de bacilles Gram négatif et les espèces suivantes ont été identifiées (Salmonella typhi, Salmonella paratyphi A, Shigella sonei, Escherichia coli, Shigella spp, Serratia spp, Citrobacter diversus). - Les lactobacilles étaient de streptobacilles Gram positifs, constituées de lactobacillus spp. - Les staphylocoques étaient de Gram positifs constituées de l’espèce Staphylococcus aureus. Il ressort de test de la sensibilité que, parmi les différents extraits d’alicaments, les extraits éthanoliques sont plus efficaces que les extraits éthérés et bruts concentrés. Les diamètres des zones d’inhibition les plus élevés varient de 13 mm à 22 mm (13 mm chez les entérobactéries respectivement sur les souches (S23; S26; S28; S68; S72 et S74), 14 mm chez les staphylocoques, sur la souche 1/16 et 22 mm chez les lactobacilles sur les souches S10 et S55), ceux-ci ont été obtenus avec l’extrait éthanolique de Syzygium aromaticum. Les extraits, éthanoliques, étherés et brut concentrés d’Apium graveolens n’ont exercé aucune activité antibactérienne sur toutes les bactéries testées.
Author Keywords: caractérisation, phénotypique, antibiorésistante, alicament.
How to Cite this Article
Jules Lokonga Okenge and Charlie Likula Bombali, “Phenotypic characterization of some antibiotic-resistant bacteria isolated from various samples of patients and sensitivity to functional foods in Kisangani (Tshopo Province, DR Congo),” International Journal of Innovation and Applied Studies, vol. 44, no. 3, pp. 643–658, January 2025.
