The objective of this study was to determine chemical composition and biological activity of essential oil of the leaves of Lantana camara from Burkina Faso. The essential oil was obtained by hydrodistillation and analyzed by GC and GC/MS. Antioxidant activity was determined by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay and Ferric reduction antioxidant power (FRAP) test. Antimicrobial activity was assessed by agar disc diffusion method and microdilution method. The main components of essential oil of L. camara were caryophyllene oxide (23.015%), spathulenol (13.421%), humulen-1, 2-epoxide (8.046%), β-caryophyllene (7.93%), E-nerolidol (6.933%) and αhumulene (4.925%). The oil showed good radical scavenging power and moderate reducing power compared with quercetin, ascorbic acid and butylhydroxytoluene (BHT). Essential oil of L. camara showed antibacterial activity with inhibition diameters between 08±00 mm and 23.5±2.12 mm. Minimum inhibitory concentration (MIC) values were ranging from 4% to 8% and minimum bactericidal concentration (MBC) were determined for the strains of Escherichia coli (8%) only. L. camara essential oil had inhibitory action on all fungal strains with MICs of 2% to 4% and minimum fungicidal concentration (MFC) of 4% for Saccharomyces cerevisiae. Hence L. camara essential oil could be used as antifungal agent, as antioxidant and could be a potential antibacterial agent especially against Escherichia coli.

The present study focused on isolation and selection of acetic bacteria of genus Acetobacter for acetic acid production throughout sugar of mango as carbohydrates source. Physicochemical parameters of mango were determined using AOAC standards method. Methods of microbiology were used for selection, phenotypical identification and physiological study of targeted strains. Acetic acid production was realized through batch fermentation process. Physicochemical parameters results showed that pH, reducing and total sugars, moisture and ash were ranged respectively 4.68, 32.11% (w/w), 43% (w/w), 84, 35% (w/w) and 1, 87% (w/w). Fifteen (15) strains were identified as belonging to Acetobacter. Four (04) targeted strains have presented maximum rate of growth ranged from 0.28 to 0.34 h-1. Acetic acid obtained by four strains varied respectively from 1.30 to 4.26% (v/v). These results demonstrated the possible use of mango juice as carbohydrate source to produce vinegar.

Acetic acid bacteria are known for their ability to oxidize ethanol to acetic acid. This study investigated to identify dominant strain acetic acid bacteria involving in fermented juice of mango and capable to produce Vinegar, total of 4 bacteria (CRSBAN-BVA1, CRSBAN-BVK1, CRSBAN-BVK2, CRSBAN-BVI1) bacteria strains were preselected for the analyses. The strains were examined with biochemical, physiological and phenotypical methods such as Gram die, catalase and oxidase test, ethanol oxidation to acetic acid, and over to CO 2 and H 2 O and also metabolism of carbohydrate was tested, for their affiliation to the genera of acetic acid bacteria. Subsequently, genotypic identification was conducted by sequencing the gene coding for 16S rRNA of one targeted strain and phylogenetic analysis was realized throughout 16S rRNA sequences. The results showed that one of the isolated strain (CRSBAN-BVA1) present 99. 90% of similarity in the sequence 16S rRNA region with Acetobacter tropicalis. It demonstrated that bacterial diversity in the mango vinegar is dominated by A. tropicalis. Therefore this strain is potentially useful for its utilization as a starter in vinegar production.