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Auteur Mohamed-Nasreddine Zidoune |
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Affiner la recherche Interroger des sources externesCaractérisation microbiologique de la peau de chèvre utilisée dans la fabrication du fromage traditionnel Algérien « Bouhezza » / Asma Senoussi
Titre : Caractérisation microbiologique de la peau de chèvre utilisée dans la fabrication du fromage traditionnel Algérien « Bouhezza » Type de document : texte imprimé Auteurs : Asma Senoussi, Auteur ; Mohamed-Nasreddine Zidoune, Directeur de thèse ; Leila Benatallah Benchikh El Feggoun, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2013 Importance : 92 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : ??? ??????"????" ??? ??????? ???????? ?????? ???????? Goat skin « Chekoua » microbiology microstructure PCR-TTGE Peau de chèvre « Chekoua » microbiologie Index. décimale : 640 Industrie Alimentaire Résumé : The objective of our work is the characterization ofgoat skinmicroflora and microstructure during its preparation which plays a very important role in ripening.
Bouhezzais a local Algerian traditionalcheese. Its making process requires the exceptional use of treated goat skin or ewe skin called"Chekoua"for draining and ripening.
The draininghappenscontinuously through "Chekoua" perforations. According to tradition, goat skin is treated with salt and juniper and it must be in contact with "lben" for a whole night.
We have made four bags (small chekoutes) from two whole skins. Two were maintained fresh and the other two were air dried. The results showed that the initial Chekouatesmicroflorawere characterized with low bacterial load with the absence of yeast; molds and the pathogenic flora. However, the contact with "lben" provoked an increase of the
microbial load and the apparition of yeasts.
The PCR-Temporal Temperature Gel Electrophoresisshowed a diversification of the bacterial ecosystem with the dominance of lactic bacteria. A microorganisms exchange has been observed between the "Chekoua" and the "lben".
The Microscopic (MEB)observation has revealed that the surface of chekouatesis wrinkled characterized with skin folds. The fibers are thicker and distinct in the fresh skin contrary to the dried skin which has showed nearly merged fibers.Pores diameter varies between 41 to 140µm in the fresh"chekoua" and 34 to 121 µm in the dried one.
In the other hand, the microscopic (MEB and MCBL) observationshowed the microbial enrichment of "chekoua"biofilm after being in contact with"lben".The observed microorganisms arein form of diplococcal, bacilli and yeast. The confocal microscopy (MCBL)revealed the presence of living and dead bacteria in the four bags.Diplôme : Magistère En ligne : ../theses/agronomie/SEN6416.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9443 Caractérisation microbiologique de la peau de chèvre utilisée dans la fabrication du fromage traditionnel Algérien « Bouhezza » [texte imprimé] / Asma Senoussi, Auteur ; Mohamed-Nasreddine Zidoune, Directeur de thèse ; Leila Benatallah Benchikh El Feggoun, Directeur de thèse . - constantine (Route ain el bey, Algérie) : Université Constantine 1, 2013 . - 92 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : ??? ??????"????" ??? ??????? ???????? ?????? ???????? Goat skin « Chekoua » microbiology microstructure PCR-TTGE Peau de chèvre « Chekoua » microbiologie Index. décimale : 640 Industrie Alimentaire Résumé : The objective of our work is the characterization ofgoat skinmicroflora and microstructure during its preparation which plays a very important role in ripening.
Bouhezzais a local Algerian traditionalcheese. Its making process requires the exceptional use of treated goat skin or ewe skin called"Chekoua"for draining and ripening.
The draininghappenscontinuously through "Chekoua" perforations. According to tradition, goat skin is treated with salt and juniper and it must be in contact with "lben" for a whole night.
We have made four bags (small chekoutes) from two whole skins. Two were maintained fresh and the other two were air dried. The results showed that the initial Chekouatesmicroflorawere characterized with low bacterial load with the absence of yeast; molds and the pathogenic flora. However, the contact with "lben" provoked an increase of the
microbial load and the apparition of yeasts.
The PCR-Temporal Temperature Gel Electrophoresisshowed a diversification of the bacterial ecosystem with the dominance of lactic bacteria. A microorganisms exchange has been observed between the "Chekoua" and the "lben".
The Microscopic (MEB)observation has revealed that the surface of chekouatesis wrinkled characterized with skin folds. The fibers are thicker and distinct in the fresh skin contrary to the dried skin which has showed nearly merged fibers.Pores diameter varies between 41 to 140µm in the fresh"chekoua" and 34 to 121 µm in the dried one.
In the other hand, the microscopic (MEB and MCBL) observationshowed the microbial enrichment of "chekoua"biofilm after being in contact with"lben".The observed microorganisms arein form of diplococcal, bacilli and yeast. The confocal microscopy (MCBL)revealed the presence of living and dead bacteria in the four bags.Diplôme : Magistère En ligne : ../theses/agronomie/SEN6416.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9443 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité SEN/6416 SEN//6416 Thèse Bibliothèque principale Thèses Disponible Documents numériques
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Titre : Caractérisation microbiologique et de la protéolyse du fromage traditionnel Algérien'Bouhezza' de ferme Type de document : texte imprimé Auteurs : Zineddine Saoudi, Auteur ; Mohamed-Nasreddine Zidoune, Directeur de thèse Editeur : Constantine : Université Mentouri Constantine Année de publication : 2012 Importance : 94 f. Format : 31 cm. Note générale : Magister
2 copies imprimées disponiblesLangues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Fromage traditionnel Bouhezze affinage microbiologie protéolyse PCR-TTGE RP-HPLC PAGE-Urée Index. décimale : 640 Industrie Alimentaire Diplôme : Magistère En ligne : ../theses/agronomie/SAO6147.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=6044 Caractérisation microbiologique et de la protéolyse du fromage traditionnel Algérien'Bouhezza' de ferme [texte imprimé] / Zineddine Saoudi, Auteur ; Mohamed-Nasreddine Zidoune, Directeur de thèse . - Constantine : Université Mentouri Constantine, 2012 . - 94 f. ; 31 cm.
Magister
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Fromage traditionnel Bouhezze affinage microbiologie protéolyse PCR-TTGE RP-HPLC PAGE-Urée Index. décimale : 640 Industrie Alimentaire Diplôme : Magistère En ligne : ../theses/agronomie/SAO6147.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=6044 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité SAO/6147 SAO/6147 Thèse Bibliothèque principale Thèses Disponible
Titre : Etude du pouvoir technologique de quelques bactéries lactiques du fromage traditionnel Bouhezza Type de document : texte imprimé Auteurs : Amal Boullouf, Auteur ; Mohamed-Nasreddine Zidoune, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2015 Importance : 117 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : fromage Bouhezza bactéries lactiques acide lactique protéolyse arômes activité
antibactérienne Bouhezza cheese lactic acid bacteria lactic acid proteolysis aroma antibacterial activity ??? ????? ??????? ?????? ?????? ????????? ?????? ????? ????????? ???????Index. décimale : 640 Industrie Alimentaire Résumé : The present study focuses on the study of technological properties of some strains of
lactic acid bacteria isolated from the traditional Algerian cheese; Bouhezza
Bouhezza is a traditional Algerian cheese known in the east of Algeria (Oum el
Bouaghi, Khenchella, Batna, Biskra, etc.…). Its exceptional manufacture is based on the use of a goatskin container with Lben salted and raw cow’s milk during a few weeks.
The physicochemical analyses of Bouhezza showed a dry matter between 20,4 ± 0,28
and 30,25 ± 0,60% per one hundred grams of cheese . The pH is between 3,79 ± 0,02 and 4,32 ± 0,05 and the acidity is between 3,51 and 5,79 g of lactic acid per one hundred grams of cheese. The microbial enumerations of the various flora showed the prevalence of the lactic flora presented by the lactobacilli and streptococci with loads of 105 to 107 FCU/g and 105 to 108 FCU/g respectively followed by yeasts and the moulds. The pathogenic flora is absent.
The insulation and the purification related to thirty six (36) strains. Nineteen (19) of them made object of the physiological and biochemical identification and the study of the technological capacity. The results indicate the predominance of Lactobacillus genera (41,10%) followed by Leuconostoc (21,05%), Pediococcus (10,52%) and Enterococcus (15,78%). Lactococcus and Bifidobacterium are less significant with 05,26% for each one.
The results of the evaluation of technological traits indicate a good acidifying aptitude of Lactobacillus genera (until 67°D) and Pediococcus (65°D), an average acidifying capacity of Leuconostoc (between 30°D and 44°D) and low activity for Enterococcus (25°D). The strains of Lactobacillus have a significant proteolytic capacity (zone of lysis 16 to 18 mm) follow-up by those of Pediococcus genera (15,5 mm) The three other kinds have a similar proteolytic activity ( around 13 mm). The aromatizing capacity, studied by the production of acétoïne, is noticed more in all strains of Lactobacillus genera and differs in the others genus.
The study of the antimicrobial activity by the technique of diffusion out of well showed the inhibition of L. monocytogenes ATCC, E. coli (DH5) and B. cereus with strains of Lactobacillus genera. The diameters were between 15 and 30 mm. A less inhibition was obtained with the others genera; Enterococcus, Pediococcus, Lactococcus and Leuconostoc.
Diplôme : Magistère En ligne : ../theses/agronomie/BOU6811.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10071 Etude du pouvoir technologique de quelques bactéries lactiques du fromage traditionnel Bouhezza [texte imprimé] / Amal Boullouf, Auteur ; Mohamed-Nasreddine Zidoune, Directeur de thèse . - [S.l.] : جامعة الإخوة منتوري قسنطينة, 2015 . - 117 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : fromage Bouhezza bactéries lactiques acide lactique protéolyse arômes activité
antibactérienne Bouhezza cheese lactic acid bacteria lactic acid proteolysis aroma antibacterial activity ??? ????? ??????? ?????? ?????? ????????? ?????? ????? ????????? ???????Index. décimale : 640 Industrie Alimentaire Résumé : The present study focuses on the study of technological properties of some strains of
lactic acid bacteria isolated from the traditional Algerian cheese; Bouhezza
Bouhezza is a traditional Algerian cheese known in the east of Algeria (Oum el
Bouaghi, Khenchella, Batna, Biskra, etc.…). Its exceptional manufacture is based on the use of a goatskin container with Lben salted and raw cow’s milk during a few weeks.
The physicochemical analyses of Bouhezza showed a dry matter between 20,4 ± 0,28
and 30,25 ± 0,60% per one hundred grams of cheese . The pH is between 3,79 ± 0,02 and 4,32 ± 0,05 and the acidity is between 3,51 and 5,79 g of lactic acid per one hundred grams of cheese. The microbial enumerations of the various flora showed the prevalence of the lactic flora presented by the lactobacilli and streptococci with loads of 105 to 107 FCU/g and 105 to 108 FCU/g respectively followed by yeasts and the moulds. The pathogenic flora is absent.
The insulation and the purification related to thirty six (36) strains. Nineteen (19) of them made object of the physiological and biochemical identification and the study of the technological capacity. The results indicate the predominance of Lactobacillus genera (41,10%) followed by Leuconostoc (21,05%), Pediococcus (10,52%) and Enterococcus (15,78%). Lactococcus and Bifidobacterium are less significant with 05,26% for each one.
The results of the evaluation of technological traits indicate a good acidifying aptitude of Lactobacillus genera (until 67°D) and Pediococcus (65°D), an average acidifying capacity of Leuconostoc (between 30°D and 44°D) and low activity for Enterococcus (25°D). The strains of Lactobacillus have a significant proteolytic capacity (zone of lysis 16 to 18 mm) follow-up by those of Pediococcus genera (15,5 mm) The three other kinds have a similar proteolytic activity ( around 13 mm). The aromatizing capacity, studied by the production of acétoïne, is noticed more in all strains of Lactobacillus genera and differs in the others genus.
The study of the antimicrobial activity by the technique of diffusion out of well showed the inhibition of L. monocytogenes ATCC, E. coli (DH5) and B. cereus with strains of Lactobacillus genera. The diameters were between 15 and 30 mm. A less inhibition was obtained with the others genera; Enterococcus, Pediococcus, Lactococcus and Leuconostoc.
Diplôme : Magistère En ligne : ../theses/agronomie/BOU6811.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10071 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BOU/6811 BOU/6811 Thèse Bibliothèque principale Thèses Disponible
Titre : Eude des intéractions entre solutés du lactoserum et matériaux poreuxinorganiques Type de document : texte imprimé Auteurs : Mohamed-Nasreddine Zidoune ; Université de Constantine, Editeur scientifique ; B. Tarodo de la Fuente, Directeur de thèse Année de publication : 1997 Importance : 256 f. Note générale : 01 Disponible à la salle de recherche
02 Disponibles au magasin de la bibliothèque centraleLangues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Conditionnement Interaction alumine Colmatage Membrane Electrophorèse Lactosérum Zircone Microscopie éléctronique à balayage Index. décimale : 640 Industrie Alimentaire Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=4456 Eude des intéractions entre solutés du lactoserum et matériaux poreuxinorganiques [texte imprimé] / Mohamed-Nasreddine Zidoune ; Université de Constantine, Editeur scientifique ; B. Tarodo de la Fuente, Directeur de thèse . - 1997 . - 256 f.
01 Disponible à la salle de recherche
02 Disponibles au magasin de la bibliothèque centrale
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Conditionnement Interaction alumine Colmatage Membrane Electrophorèse Lactosérum Zircone Microscopie éléctronique à balayage Index. décimale : 640 Industrie Alimentaire Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=4456 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité ZID/2982 ZID/2982 Thèse Bibliothèque principale Thèses Disponible
Titre : Mise au point d’une technique pour le suivi des cinétiques de fermentation de pâtes boulangères avec et sans gluten Type de document : texte imprimé Auteurs : Hayat Bourekoua, Auteur ; Mohamed-Nasreddine Zidoune, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2013 Importance : 82 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : fermentation cinétiques fermentation lyophilisation structure alvéolaire analyse morphologique mathématique kinetic fermentation freeze-drying cell structure analysis
morphological mathematics ?????? ????? ?????? ????? ????? ??????? ??????? ??????????? ???????Index. décimale : 640 Industrie Alimentaire Résumé :
This study was led in the aim to set off a technique that enable to follow the fermentation kinetics of the fermented pastes, based on the congelation of the lumps in nitrogen liquidates then freeze-drying.
The Follow-up of fermentation kinetics is done on fermented pastes in a time interval from 0 to 150 min at 38°C. Samples of fermented pastes are preserved in liquid nitrogen, then freeze-dried (- 57°C, 0.05 mbar). The acquisition of the images of the cellular structures is obtained by the use of a medical scanner and by numerical camera. The kinetics of gas expansion is traced. The images obtained are treated by morphological analysis; the grading curves of the corresponding levels of gray are traced. A classification of the structures of the lumps is obtained by Analyze in Principal Components (ACP).
Obtained results showed that the common wheat paste witness expand approximately 3 times more than those of the rice-field bean formula (FRF), fermentation optimum for the common wheat witness is at 120 min with a gas expansion of 195, 79% for the flour1, and 200, 28% for the flour 2, against an fermentation optimum of the ricefield bean formula is at 45 min with a gas expansion of 44.05%.
The grading curves resulting from the image analysis allowed that the finest structure for the two flours of common wheat is at 0 min, and coarsest with 150 min. The finest structure with 5 min., 30 min. coarsest for the FRF. A classification by ACP statistical test made possible to obtain classifications of the structures of the lumps fermented according to their smoothness or their heterogeneity.
In conclusion, and through this word, we could validate the paste congelation freeze-drying technique as a simple tool of following-up the expansion kinetics of materials of different bakers’ qualities.Diplôme : Magistère En ligne : ../theses/agronomie/BOU6361.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=6351 Mise au point d’une technique pour le suivi des cinétiques de fermentation de pâtes boulangères avec et sans gluten [texte imprimé] / Hayat Bourekoua, Auteur ; Mohamed-Nasreddine Zidoune, Directeur de thèse . - constantine (Route ain el bey, Algérie) : Université Constantine 1, 2013 . - 82 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : fermentation cinétiques fermentation lyophilisation structure alvéolaire analyse morphologique mathématique kinetic fermentation freeze-drying cell structure analysis
morphological mathematics ?????? ????? ?????? ????? ????? ??????? ??????? ??????????? ???????Index. décimale : 640 Industrie Alimentaire Résumé :
This study was led in the aim to set off a technique that enable to follow the fermentation kinetics of the fermented pastes, based on the congelation of the lumps in nitrogen liquidates then freeze-drying.
The Follow-up of fermentation kinetics is done on fermented pastes in a time interval from 0 to 150 min at 38°C. Samples of fermented pastes are preserved in liquid nitrogen, then freeze-dried (- 57°C, 0.05 mbar). The acquisition of the images of the cellular structures is obtained by the use of a medical scanner and by numerical camera. The kinetics of gas expansion is traced. The images obtained are treated by morphological analysis; the grading curves of the corresponding levels of gray are traced. A classification of the structures of the lumps is obtained by Analyze in Principal Components (ACP).
Obtained results showed that the common wheat paste witness expand approximately 3 times more than those of the rice-field bean formula (FRF), fermentation optimum for the common wheat witness is at 120 min with a gas expansion of 195, 79% for the flour1, and 200, 28% for the flour 2, against an fermentation optimum of the ricefield bean formula is at 45 min with a gas expansion of 44.05%.
The grading curves resulting from the image analysis allowed that the finest structure for the two flours of common wheat is at 0 min, and coarsest with 150 min. The finest structure with 5 min., 30 min. coarsest for the FRF. A classification by ACP statistical test made possible to obtain classifications of the structures of the lumps fermented according to their smoothness or their heterogeneity.
In conclusion, and through this word, we could validate the paste congelation freeze-drying technique as a simple tool of following-up the expansion kinetics of materials of different bakers’ qualities.Diplôme : Magistère En ligne : ../theses/agronomie/BOU6361.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=6351 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BOU/6361 BOU/6361 Thèse Bibliothèque principale Thèses Disponible
