Détail de l'auteur
Auteur Farida Bekhouche |
Documents disponibles écrits par cet auteur (4)
Affiner la recherche Interroger des sources externesBacteries lactiques du lait cru de vache et microorganismes pectinolytiques des olives noires et vertes / Farida Bekhouche
Titre : Bacteries lactiques du lait cru de vache et microorganismes pectinolytiques des olives noires et vertes : 1.Isolement et identification biochimique.2. Evaluation et optimisation de la production de l'enzyme Type de document : texte imprimé Auteurs : Farida Bekhouche ; A. Boulahrouf, Directeur de thèse ; Univ. de Constantine, Éditeur scientifique Année de publication : 2006 Importance : 113 f. Note générale : 01 Disponible à la salle de recherche 02 Disponibles au magazin de la B.U.C. 01 CD Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Isolement Lait cru Olives noires . Olives vertes Bacteries lactiques Microorganismes pectinolytiques Identification Pectine Acide polygalacturonique Polygalacturonase Index. décimale : 640 Industrie Alimentaire Diplôme : Doctorat En ligne : ../theses/agronomie/BEK4723.pdf Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=4443 Bacteries lactiques du lait cru de vache et microorganismes pectinolytiques des olives noires et vertes : 1.Isolement et identification biochimique.2. Evaluation et optimisation de la production de l'enzyme [texte imprimé] / Farida Bekhouche ; A. Boulahrouf, Directeur de thèse ; Univ. de Constantine, Éditeur scientifique . - 2006 . - 113 f.
01 Disponible à la salle de recherche 02 Disponibles au magazin de la B.U.C. 01 CD
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Isolement Lait cru Olives noires . Olives vertes Bacteries lactiques Microorganismes pectinolytiques Identification Pectine Acide polygalacturonique Polygalacturonase Index. décimale : 640 Industrie Alimentaire Diplôme : Doctorat En ligne : ../theses/agronomie/BEK4723.pdf Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=4443 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BEK/4723 BEK/4723 Thèse Bibliothèque principale Thèses Disponible
Titre : Blé dur fermenté lemzeiet : "étude du nouveau procédé de fermentation à l’extérieur du matmor et caractérisation de l’écosystème (interactions du microbiote avec la matrice)" Type de document : texte imprimé Auteurs : Ryma Merabti, Auteur ; Farida Bekhouche, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2015 Importance : 178 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Fermentation Blé dur Vinaigre Ecosystème Bactéries lactiques Diversité Interaction Microbiote-Matrice Durum Wheat Vinegar Ecosystem Lactic Acid BacteriaDiversity Microbiota- Matrix التخمر قمح صلب الخل النظام البیئي بكتیریا حمض اللاكتیك التنوع تفاعل Microbiote -
مصفوفةIndex. décimale : 640 Industrie Alimentaire Résumé : In Algeria, fermented durum wheat lemzeiet is used to produce couscous also named lemzeiet. Historically the fermentation was carried out in underground silos called matmor. Nowadays the wheat’s fermentation is made outside the matmor inside utensils of different shapes and sizes, by a new fast uncontrolled process. The fermentation of wheat in matmor has been progressively abandoned due to rural exodus and the expansion of modern wheat storage methods.
In order to master this new process and in an approach of making it valuable, we conducted a survey of wheat fermentation conditions applied outside the matmor. Following the obtained results, two types of fermentation (V and E), with and without initial addition of vinegar, were reproduced at laboratory scale in plastic jerrycans of 10 L.
The microbial communities present, in the two samples, were monitored and analysed by conventional microbiological farming methods. The results showed that the fermentation favours the disappearance of fungi flora since the first months with the settlement of a dominant lactic flora. This dominant flora, deriving from the two samples’ types, was defined and monitored by culture-independent (PCR-TTGE) and culture-dependent methods by coupling different molecular methods (ARNr 16S/pheS/rpoA gene sequencing and speciesspecific PCR). 69 isolates were identified as belonging to 16 species represented by 6 genera (Enterococcus, Lactobacillus, Leuconostoc, Pediococcus, Weissella, and Streptococcus).
TTGE revealed similar results us cultutre-dependent methods, with a chracteristic band assigned to Pediococcus.sp. The strain typing of Lactobacillus spp., Pediococcus spp., and Enterococcus spp., by RAPD and PFGE, showed a very important intrsapecies diversity.
To study the effect of LAB’s activity on the matrix changes, we analysed physico-chimical composition and characteristics of fermented wheat. The results showed that fermentation favours the increase of fat acidity, titratable acidity and a significant drop of pH The free amino-acids’ profiles and the volatile compounds were also evaluated using cation exchange chromatography and gas hromatography-mass spectrometry (CG-MS) respectively. 40 volatile aroma compounds and the 25 free amino acids showed a distinct effect of fermentation compared to non-fermented wheat (used as a control sample).Our results demonstrated an increase of proteogenic free amino acids and non-proteogenic ones (mainly ornithine and GABA).The hydrolytic activities of the isolated LAB species, belonging to 24 strains, were also highlighted using the API-ZYM kit.
This study enabled the exploration of a new fermentation process of wheat with the
determination of a large diversity of colonizing LAB and their interactions with the matrix of fermented wheat.
Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/MER6814.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10073 Blé dur fermenté lemzeiet : "étude du nouveau procédé de fermentation à l’extérieur du matmor et caractérisation de l’écosystème (interactions du microbiote avec la matrice)" [texte imprimé] / Ryma Merabti, Auteur ; Farida Bekhouche, Directeur de thèse . - جامعة الإخوة منتوري قسنطينة, 2015 . - 178 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Fermentation Blé dur Vinaigre Ecosystème Bactéries lactiques Diversité Interaction Microbiote-Matrice Durum Wheat Vinegar Ecosystem Lactic Acid BacteriaDiversity Microbiota- Matrix التخمر قمح صلب الخل النظام البیئي بكتیریا حمض اللاكتیك التنوع تفاعل Microbiote -
مصفوفةIndex. décimale : 640 Industrie Alimentaire Résumé : In Algeria, fermented durum wheat lemzeiet is used to produce couscous also named lemzeiet. Historically the fermentation was carried out in underground silos called matmor. Nowadays the wheat’s fermentation is made outside the matmor inside utensils of different shapes and sizes, by a new fast uncontrolled process. The fermentation of wheat in matmor has been progressively abandoned due to rural exodus and the expansion of modern wheat storage methods.
In order to master this new process and in an approach of making it valuable, we conducted a survey of wheat fermentation conditions applied outside the matmor. Following the obtained results, two types of fermentation (V and E), with and without initial addition of vinegar, were reproduced at laboratory scale in plastic jerrycans of 10 L.
The microbial communities present, in the two samples, were monitored and analysed by conventional microbiological farming methods. The results showed that the fermentation favours the disappearance of fungi flora since the first months with the settlement of a dominant lactic flora. This dominant flora, deriving from the two samples’ types, was defined and monitored by culture-independent (PCR-TTGE) and culture-dependent methods by coupling different molecular methods (ARNr 16S/pheS/rpoA gene sequencing and speciesspecific PCR). 69 isolates were identified as belonging to 16 species represented by 6 genera (Enterococcus, Lactobacillus, Leuconostoc, Pediococcus, Weissella, and Streptococcus).
TTGE revealed similar results us cultutre-dependent methods, with a chracteristic band assigned to Pediococcus.sp. The strain typing of Lactobacillus spp., Pediococcus spp., and Enterococcus spp., by RAPD and PFGE, showed a very important intrsapecies diversity.
To study the effect of LAB’s activity on the matrix changes, we analysed physico-chimical composition and characteristics of fermented wheat. The results showed that fermentation favours the increase of fat acidity, titratable acidity and a significant drop of pH The free amino-acids’ profiles and the volatile compounds were also evaluated using cation exchange chromatography and gas hromatography-mass spectrometry (CG-MS) respectively. 40 volatile aroma compounds and the 25 free amino acids showed a distinct effect of fermentation compared to non-fermented wheat (used as a control sample).Our results demonstrated an increase of proteogenic free amino acids and non-proteogenic ones (mainly ornithine and GABA).The hydrolytic activities of the isolated LAB species, belonging to 24 strains, were also highlighted using the API-ZYM kit.
This study enabled the exploration of a new fermentation process of wheat with the
determination of a large diversity of colonizing LAB and their interactions with the matrix of fermented wheat.
Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/MER6814.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10073 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité MER/6814 MER/6814 Thèse Bibliothèque principale Thèses Disponible
Titre : Isolement de souches bactériennes potentiellement productrices de lipases alcalines, à partir du beurre cru et du beurre fermenté « Dhan » Type de document : texte imprimé Auteurs : Nora Belhoula, Auteur ; Farida Bekhouche, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2017 Importance : 115 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : raw butter smen lipolytic strains lipolytic activity Index. décimale : 640 Industrie Alimentaire Résumé : Considerable interest is carried currently for lipase, mainly to industrial sectors, as
well as for the lipolytic flora of the local traditional products. In this context, settles the goal
of our work on isolation of lipolytic strains from raw butter and smen, which are two
traditional Algerian dairy products. As well as the screening of the best bacterial isolates
producing lipases. To achieve our goals, six samples of varied origin were used for the
physicochemical analysis and the isolation of lipolytic bacterial strains. We used several
media, all these are supplemented with Of egg yolk or olive oil and / or Tween 80. The strains
obtained are classified for its activities on agar medium and then grown on Liquid media.
Titration is the method used to estimate free fatty acids or lipase activity. Physicochemical
characterization results showed that there was a significant difference between the measured
parameters of butter and smen samples. Screening yielded to obtaining of several lipolytic
isolates from raw materials rich in fat, namely : raw butter and smen. The test of the lipolytic
activity has allowed selecting Forty-nine bacterial strains which are approximated on the basis
of the phenetic results of six types : 49% (24) are Gram-positive, Branched filamentous,
catalase positive, asporulated and immobile ; 31% (15) are Gram-positive, cocci, catalase
positive, asporulated, immobile and degrade mannitol ; 10% (5) are Gram-positive, rod,
catalase positive, asporulated and immobile ; 4% (2) are Gram-positive, cocci, Catalase
positive, asporulated, immobile, does not degrade mannitol and have a yellow color ; 4% (2)
are Gram-positive, rod, catalase positive, sporulated and mobile and 2% (1) are Gramnegative, cocci, catalase positive, asporulated and immobile. The test of production of lipase
on liquid medium containing inducers of the production of the enzyme (Tween 80, olive oil
with or without Tween 80) yielded to the selection of eight strains (SG (5, 8, 9, 14, 25, 26 ) ; BG (32) ;
SS
(46)), potentially producing true lipases independently of the nature of the lipid source. This
finding reveals the degree of adaptation of these strains to various media, giving it various
biotechnological applications.
Diplôme : Magistère En ligne : ../theses/agronomie/BEL7088.pdf Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10506 Isolement de souches bactériennes potentiellement productrices de lipases alcalines, à partir du beurre cru et du beurre fermenté « Dhan » [texte imprimé] / Nora Belhoula, Auteur ; Farida Bekhouche, Directeur de thèse . - جامعة الإخوة منتوري قسنطينة, 2017 . - 115 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : raw butter smen lipolytic strains lipolytic activity Index. décimale : 640 Industrie Alimentaire Résumé : Considerable interest is carried currently for lipase, mainly to industrial sectors, as
well as for the lipolytic flora of the local traditional products. In this context, settles the goal
of our work on isolation of lipolytic strains from raw butter and smen, which are two
traditional Algerian dairy products. As well as the screening of the best bacterial isolates
producing lipases. To achieve our goals, six samples of varied origin were used for the
physicochemical analysis and the isolation of lipolytic bacterial strains. We used several
media, all these are supplemented with Of egg yolk or olive oil and / or Tween 80. The strains
obtained are classified for its activities on agar medium and then grown on Liquid media.
Titration is the method used to estimate free fatty acids or lipase activity. Physicochemical
characterization results showed that there was a significant difference between the measured
parameters of butter and smen samples. Screening yielded to obtaining of several lipolytic
isolates from raw materials rich in fat, namely : raw butter and smen. The test of the lipolytic
activity has allowed selecting Forty-nine bacterial strains which are approximated on the basis
of the phenetic results of six types : 49% (24) are Gram-positive, Branched filamentous,
catalase positive, asporulated and immobile ; 31% (15) are Gram-positive, cocci, catalase
positive, asporulated, immobile and degrade mannitol ; 10% (5) are Gram-positive, rod,
catalase positive, asporulated and immobile ; 4% (2) are Gram-positive, cocci, Catalase
positive, asporulated, immobile, does not degrade mannitol and have a yellow color ; 4% (2)
are Gram-positive, rod, catalase positive, sporulated and mobile and 2% (1) are Gramnegative, cocci, catalase positive, asporulated and immobile. The test of production of lipase
on liquid medium containing inducers of the production of the enzyme (Tween 80, olive oil
with or without Tween 80) yielded to the selection of eight strains (SG (5, 8, 9, 14, 25, 26 ) ; BG (32) ;
SS
(46)), potentially producing true lipases independently of the nature of the lipid source. This
finding reveals the degree of adaptation of these strains to various media, giving it various
biotechnological applications.
Diplôme : Magistère En ligne : ../theses/agronomie/BEL7088.pdf Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10506 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BEL/7088 BEL/7088 Thèse Bibliothèque principale Thèses Disponible
Titre : Isolement de souches microbiennes à partir de biotopes algérien et mise en évidence de la production de pigments caroténoïdes Type de document : texte imprimé Auteurs : Wissem Boutana, Auteur ; Farida Bekhouche, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2017 Importance : 91 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Biopigments caroténoïdes souches pigmentées isolement carotenoids pigmented strains isolation الاصباغ الحیویة الكاروتینات السلالات الصباغیة العزلة Index. décimale : 640 Industrie Alimentaire Résumé : The use of microorganisms for the production of natural pigments is considered to be
one of the fastest growing pathways in biotechnology.The considerable interest in
biopigments, in particular carotenoids, is linked to their use as additives to coloring properties
in the food industry and also thanks to their provitaminic (vitamin A), antioxidant and
antiradical properties.The aim of our work is the isolation of pigmented strains from Algerian
biotopes (molasses, margines, whey and olives) and to test their carotenoid pigment synthesis
capacities. The creamy white, yellow, orange and pink colors served for the first selection of
120 pigmented strains of which 89 are bacteria and 21 are yeasts. The second selection
resulted in 40 strains which were used to demonstrate the production of pigments in liquid
media (TSB, YMB, OGB and SDB) the bacterial group consisting of 27 isolates and the yeast
group represented by 13 isolates. Measurements of pH, amount of biomass and carotenoid
pigment content revealed no significant variability between the last two parameters. The
pigment production test revealed that the BMY108 strain is potentially producing carotenoids
(1.79 ± 0.33 mg of equivalent β-carotène/g MS) and this on synthetic medium. These findings
open the possibilities of alternatives such as the use of low-cost substrates as agro-industrial
waste for the improvement of production.
Note de contenu :
Diplôme : Magistère En ligne : ../theses/agronomie/BOU7040.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10560 Isolement de souches microbiennes à partir de biotopes algérien et mise en évidence de la production de pigments caroténoïdes [texte imprimé] / Wissem Boutana, Auteur ; Farida Bekhouche, Directeur de thèse . - جامعة الإخوة منتوري قسنطينة, 2017 . - 91 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Biopigments caroténoïdes souches pigmentées isolement carotenoids pigmented strains isolation الاصباغ الحیویة الكاروتینات السلالات الصباغیة العزلة Index. décimale : 640 Industrie Alimentaire Résumé : The use of microorganisms for the production of natural pigments is considered to be
one of the fastest growing pathways in biotechnology.The considerable interest in
biopigments, in particular carotenoids, is linked to their use as additives to coloring properties
in the food industry and also thanks to their provitaminic (vitamin A), antioxidant and
antiradical properties.The aim of our work is the isolation of pigmented strains from Algerian
biotopes (molasses, margines, whey and olives) and to test their carotenoid pigment synthesis
capacities. The creamy white, yellow, orange and pink colors served for the first selection of
120 pigmented strains of which 89 are bacteria and 21 are yeasts. The second selection
resulted in 40 strains which were used to demonstrate the production of pigments in liquid
media (TSB, YMB, OGB and SDB) the bacterial group consisting of 27 isolates and the yeast
group represented by 13 isolates. Measurements of pH, amount of biomass and carotenoid
pigment content revealed no significant variability between the last two parameters. The
pigment production test revealed that the BMY108 strain is potentially producing carotenoids
(1.79 ± 0.33 mg of equivalent β-carotène/g MS) and this on synthetic medium. These findings
open the possibilities of alternatives such as the use of low-cost substrates as agro-industrial
waste for the improvement of production.
Note de contenu :
Diplôme : Magistère En ligne : ../theses/agronomie/BOU7040.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10560 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BOU/7040 BOU/7040 Thèse Bibliothèque principale Thèses Disponible
