The study consists in the production of a traditional beer from maize in the Congo. The traditional method of brewing corn malt has three main stages: malting corn, brewing corn malt and fermentation. During the brewing corn malt, endogenous amylase activity is destroyed during the stiffening of the starch to about 80°C. A pre-cooking of the mash is necessitated to promote amylolyse at 50°C with an exogenous enzyme. The use of a preparation of αamylase can liquefy the mash and produce a sweet wort (average density = 12.5° Balling) rich in dextrin corresponding to an apparent extract of 4° Balling in beer. The rising profile of the pH of the corn malt mash, from mashing to extract the wort does not affect the pH of the beer produced. This beer, slightly alcoholic (3.6% ethanol), is characterized by a nomal acid pH (pH = 4.15 on average) and a brown color (25 EBC units). Its slight bitterness (21 EBU) and the fine aroma of a beer closer barley produced industrially in the Congo.

BackgroundIn this work, we investigated the genetic diversity of HIV-1 and the presence of mutations conferring antiretroviral drug resistance in 50 drug-naïve infected persons in the Republic of Congo (RoC). Samples were obtained before large-scale access to HAART in 2002 and 2004.MethodsTo assess the HIV-1 genetic recombination, the sequencing of the pol gene encoding a protease and partial reverse transcriptase was performed and analyzed with updated references, including newly characterized CRFs. The assessment of drug resistance was conducted according to the WHO protocol.ResultsAmong the 50 samples analyzed for the pol gene, 50% were classified as intersubtype recombinants, charring complex structures inside the pol fragment. Five samples could not be classified (noted U). The most prevalent subtypes were G with 10 isolates and D with 11 isolates. One isolate of A, J, H, CRF05, CRF18 and CRF37 were also found. Two samples (4%) harboring the mutations M230L and Y181C associated with the TAMs M41L and T215Y, respectively, were found.ConclusionThis first study in the RoC, based on WHO classification, shows that the threshold of transmitted drug resistance before large-scale access to antiretroviral therapy is 4%.

RESUMELe fruit de la mangue « Boko » présente des caractéristiques physiques et organoleptiques très particulières comparées aux autres mangues produites au Congo. La masse de ce fruit est de 390g en moyenne et très proche de celle des variétés lippens et broagt, mais son rendement en pulpe (67% de la masse du fruit) est nettement plus élevé. Sa largeur (107,94±20,09mm) et son épaisseur (72,27±5,35mm) sont assez régulières mais son indice de sphéricité (0,88±0,52) est très dispersé. Les diverses caractéristiques physicochimiques du fruit de la mangue ''Boko'' sont fonction du degré de maturation physiologique évalué à partir de l'indice de maturation β (de β1 =18,22 à β3 = 83,5). La surmaturation de ce fruit intervient lorsque la valeur de l'indice de maturation est supérieur (β3=83,5). Elle correspond à une forte diminution du degré d'acidité de 72,6%, une diminution significative de la teneur en eau (de 83,98% à 81,18% d'eau), mais à une augmentation considérable de la teneur en sucre (de 10 à 19° Brix). La faible acidité (2g de H2SO4/l) de la pulpe de mangue surmaturée est responsable de la fermentation incomplète du jus testé. Afin d'améliorer la productivité horaire en éthanol du jus de pulpe de mangue surmaturée, il serait nécessaire de procéder à une acidification indirecte par l'apport d'une portion de pulpe de mangue moins mûre. Mots clés : Morphologie du fruit ; mangue ''Boko'' ; indice de maturation ; productivité en éthanol. ABSTRACTEffect of the maturation index on the kinetic of ethyl fermentation of juice from the mango cultivar''Boko'' pulp.The fruit of the mango''boko'' presents physical and organoleptic characteristics very special compared to other mangoes produced in Congo. The mass of this fruit is 390g on average and very close to those of lippens and broagt varieties, but its pulp yield (67% of the mass of fruit) is much higher. Its width (107, 94±20,09mm) and thickness (72, 27±5,35mm) are fairly regular, but the sphericity index (0, 88±0, 52) is very varied. The various physicochemical characteristics of mango ''boko'' fruit depend on the degree of physiological maturity assessed from the maturation index β (from β1=18.22 to β3= 83.5). The over-ripening of this fruit occurs when the value of the maturation index was higher (β3= 83.5) and corresponds to a decrease pronounced of degree of acidity of 72.6%, a significant decrease in water content (from 83.98% to 81.18% of water), but a considerable increase in sugar content (from10° Brix to 19° Brix). The low acidity (2g of H2SO4/l) of overripened mango pulp is responsible for the incomplete fermentation of juice tested. To improve the hourly productivity in ethanol from juice of ripened mango pulp, it would be necessary to acidify indirectly by providing a portion of mango pulp less mature.

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The aim for this present study was to evaluate the antioxidant potential of aqueous extracts (AE), hydro-ethanolic extracts (HE) and ethanolic extracts (EE) obtained from an aquatic plant (L. schlechteri) using a simple and fast method that is the CCM. This method revealed the presence of phenolics and flavonoids at different levels but with higher antioxidant activity in EE compared to AE. Among the two families of antioxidants evaluated, the phenolic compounds were found to be higher on the EE (5.85 mgEAG/MS) followed by the HE (5.06 mgEAG/MS) and less and less important on the AE (3.661 mgEAG/MS). While the less significantly elevated flavonoids showed values of 1.146 mgECa/MS for EE, 0.406 mgECa/MS for HE et 0.181 mgECa/MS for AE. However, the anti-free radical activity was also evaluated. Unlike the antioxidant activity, the ant-free radical activity with a greater IC50 was observed on AE with a rate of 66.66 mg/mL, then less on the hydro-ethanolic and ethanolic extracts, respectively at levels of 26.15 mg/mL et 19.18 mg/mL.