The objective of the study was to evaluate in vitro inhibitory effect of methanolic and methanolic-aqueous mixture extracts of Plectranthus neochilus Schltr (P. neochilus) and Bauhinia rufescens Lam (B. rufescens) on the growth of Escherichia coli 25922 and Proteus mirabilis. A phytochemical screening was carried out to highlight compounds (phenolic compounds, flavonoids, alkaloids) with antibacterial activity. Then, an antibiogram was Carried out to investigate the enzymes rendering the resistance. Finally, the E-test was used to evaluate the antibacterial activity of the extract mixture. The Screening results showed that both plants contain total phenolics, flavonoids and alkaloids compounds. The antibiogram has made it possible to establish the sensitivity profile of the strains tested with regard to certain antibiotics. The extract mixture showed antibacterial activity on both strains tested. In the present work, the different mixtures of extracts showed an inhibitory effect on Escherichia coli 25922 [a strain sensitive to almost all the antibiotics tested, in particular the three classes: beta-lactams (Ceftazidine, Ceftriaxone, Meropenem), quinolones (Levofloxacin, Ciprofloxacin) and aminoglycosides (Gentamicin, Amikacin)] and on Proteus mirabilis (a multiresistant strain with almost all the antibiotics tested).

The objective of this study was to determine the phytochemical profile and antimicrobial activity of leaf and bark extracts of Ziziphus mauritiana and Ziziphus mucronata. For this purpose, an extraction by maceration using ethanol was carried out and the extracts were subjected to antibacterial activity assessment through qualitative and quantitative approaches. The qualitative tests were performed using agar well diffusion method while for quantitative tests minimal inhibitory, bactericidal and fungicidal concentration (MIC, MBC or MFC) were used determined through microdilution in microplates method. The antimicrobial mechanisms such as cell lysis and action on the proton pump of the extracts were also studied. The highest extraction yield was obtained with the Z. mauritiana leaf extract (28.8%). In addition, the highest contents of polyphenols (256.6 mg GEA/g DM) and flavonoids (165.2 mg CE/g DM) were obtained with the bark of Z. mucronata. The bark extracts of Z. mauritiana exhibited highest antibacterial activity (36.7 mm on Staphylococcus aureus) while, Z. mucronata extracts are more active on fungi, with the highest activity on Candida albicans (26.7 mm). The antimicrobial activity of the extract increases with the concentration and, regarding the MBC/MIC and MFC/MIC ratio, the extracts showed bacteriostatic activity on the different bacteria and fungi and the possible mechanism included an activity on the proton pump. The bark and leaf extracts of Z. mauritiana and Z. mucronata could be used in traditional medicine to treat infections due to these multiple pathogens.

The Pelpeledgi is a fermented fish product consume in central African countries. A survey was done to assess sociocultural value and how it's process. Some physicochemical characteristics, microbiological profile and sensorial attributes were also evaluated. It was found that this product is largely produce and consumed in the area as traditional dish. Process technology is transmitted toward generation from parents to children. Process steps of Pelpeledgi involve catching, washing, gutting, paring, evisceration, spontaneous fermentation during 6-48 h depending of seasons and drying for 3-5 days. None salting step was noted. pH of Pelpeledgi samples range from 6.80-8.41. Salt content and moisture range from 2.42-3.38% and from 10.22-19.11%. Concerning microbiological characteristics, total microbial count was high in all samples ranging from 6.41-7.70 log cfu/g. lactic acid floras and Bacillus seems to be the predominant flora of Pelpeledgi. Lactic flora and Bacillus load of Pelpeledgi ranging from 4.57-5.28 log cfu/g and from 3.47-4.85 log cfu/g, respectively. Yeast and moulds ranging from 3.06-3.10 log cfu/g, E. coli was present in certain samples, ranging from 1.23-1.70 log cfu/g and no Salmonella were detected. Staphylococcus aureus and total coliform were present in all samples, ranging from 1.75-2.65 log cfu/g and 3.82-4.85, respectively which is a potential risk for consumer. Thus, the fish product is microbiologically unsafe. Sensory analyses shows that samples from Blangoua are most appreciated with positive correlation between total microbial count and sensory attributes. Despite of microbiological diversity and sensorial attributes, efforts are needed to improve Pelpeledgi process through HACCP and use of starter culture with interesting technological properties to obtain better product for the public consumption.

This study aimed to evaluate the quality and antimicrobial activity of soaps and ointments enriched with aqueous ethanol extracts from barks of Ziziphus mauritiana and Ziziphus mucronata. The galenic formulation allowed the development of ointments as well as soap based on aqueous ethanol extract (70%, v/v) using some excipients. The consistency of the ointments was slightly hard but softens immediately on contact with the skin. The preparation method allowed to get a very good homogeneity with a regular distribution of the extracts. The ointments were stable and no changes on the surface was observed. The ointments were found slight acidic, with pH values varying from 5 to 5.59. It was noticed that enriched soaps displayed neutral pH values neutral varying from 7.28 to 7.49. Moreover, the soap enriched with Z. mauritiana (84%) was more foaming in saline environment than that enriched with Z. mucronata (61.53%). Both bark extract-enriched ointments and soaps displayed excellent antimicrobial activity against fungi and bacteria found on the skin and hands.