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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 : جلد الماعز"شكوة" علم الاحياء المجهرية البنية المجهرية 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 : 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 [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 : جلد الماعز"شكوة" علم الاحياء المجهرية البنية المجهرية 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 : 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 : 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 : 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 : Eude des intéractions entre solutés du lactoserum et matériaux poreuxinorganiques Type de document : texte imprimé Auteurs : Mohamed-Nasreddine Zidoune ; Univ. de Constantine, Éditeur 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 : index.php?lvl=notice_display&id=4456 Eude des intéractions entre solutés du lactoserum et matériaux poreuxinorganiques [texte imprimé] / Mohamed-Nasreddine Zidoune ; Univ. de Constantine, Éditeur 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 : 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 : Proteases of fig: extraction, immobilization and application. : Protéases de figuier : extraction, immobilisation et application. Type de document : texte imprimé Auteurs : El-Hocine Siar, Auteur ; Mohamed-Nasreddine Zidoune, Directeur de thèse Mention d'édition : 01/07/2021 Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2021 Importance : 176 f. Note générale : 1 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : ficine agarose immobilisation stabilisation performances modification chimique amination coagulation du lait فيسين أغاروز تثبيت، استقرار قدرة تعديل كيميائي تخثر الحليب Index. décimale : 640 Industrie Alimentaire Résumé :
Immobilization and chemical modification of the free or immobilized enzyme are among the most proposed solutions to overcome same enzyme limitations and improve the performance. In this work, Ficin extract was immobilized on glyoxyl, aminated and glutaraldehyde-activated agarose. In the other hand, we studied the effects of chemical modification using glutaraldehyde, carbodiimide and ethylenediamine on the properties of immobilized/stabilized ficin on glyoxyl agarose and free ficin. Finally, we use the immobilized ficin for the milk coagulation. Immobilization of ficin on glyoxyl agarose was performed at pH 10 and 25°C for 3 hours maintaining 60% of activity using BANA (Benzoyl-arginine-p-nitroanilide) and casein at 55 ºC. The obtained biocatalyst was active and stable over a large range of pH and temperatures. The obtained biocatalyst was three times more active compared to the free enzyme in presence of 2 M at 55°C and 65°C and could be reused for fives cycles at 55 ºC without losing activity in hydrolysis of casein. Using aminated supports immobilization yield was very low using both substrates and no effect in enzyme stability. Using aminated supports activated with glutaraldehyde, immobilization was optimal at pH 7 with full immobilisation and 40% of maintained activity using BANA and 30% using casein. Stabilization of ficin was observed after immobilization. The maximum loading obtained was 70 mg/g of supports and more than 30 mg/g activity versus casein decrease using casein and not affected using BANA (due to the steric hindrances). The effect of amination using carbodiimide and ethylenediamine was reported at pH 9, where activity increased over 10% using casein and decreased more than 5 folds using BANA. The specificity of the enzyme has been strongly affected (stability was increased at pH 5 and decreased at pH9). On the other hand, free aminated ficin, retained around 80% of activity versus BANA and 90% versus casein. After optimization a new biocatalyst was compared to the obtained using the non-aminated enzyme. The activity decreased versus BANA, but it increased versus casein. Stability of the new biocatalyst was increased more than the non-aminated ficin biocatalyst mainly at pH 7. This permitted to have more hydrolysis of casein at pH 7 and 66 °C compared to the unmodified enzyme. Glutaraldehyde treatment decreased the activity versus BANA while it improved the activity versus casein. This treatment improves also the thermostability of ficin at pH 7. Besides that, ficin immobilized over glyoxyl agarose with different loading was used in milk coagulation, the remaining activity versus casein was 60%, 58%, 41% and 14%, respectively for 3, 10, 30 and 85mg ficin per gram supports due to casein diffusional limitations. Using the biocatalyst in the two-step milk clotting (enzymatic step at 4ºC to prevent aggregation of hydrolysed casein and then at 40ºC), the yield was 9%, 24%, 27% and 20% for the 10mg/g, 30 mg/g and 85 mg/g immobilized ficin and free ficin respectively, under similar ficin concentrations. These results make these ficin biocatalysts very promising for several application.
Note de contenu :
Annexe.Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/SIA7801.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11633 Proteases of fig: extraction, immobilization and application. : Protéases de figuier : extraction, immobilisation et application. [texte imprimé] / El-Hocine Siar, Auteur ; Mohamed-Nasreddine Zidoune, Directeur de thèse . - 01/07/2021 . - جامعة الإخوة منتوري قسنطينة, 2021 . - 176 f.
1 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : ficine agarose immobilisation stabilisation performances modification chimique amination coagulation du lait فيسين أغاروز تثبيت، استقرار قدرة تعديل كيميائي تخثر الحليب Index. décimale : 640 Industrie Alimentaire Résumé :
Immobilization and chemical modification of the free or immobilized enzyme are among the most proposed solutions to overcome same enzyme limitations and improve the performance. In this work, Ficin extract was immobilized on glyoxyl, aminated and glutaraldehyde-activated agarose. In the other hand, we studied the effects of chemical modification using glutaraldehyde, carbodiimide and ethylenediamine on the properties of immobilized/stabilized ficin on glyoxyl agarose and free ficin. Finally, we use the immobilized ficin for the milk coagulation. Immobilization of ficin on glyoxyl agarose was performed at pH 10 and 25°C for 3 hours maintaining 60% of activity using BANA (Benzoyl-arginine-p-nitroanilide) and casein at 55 ºC. The obtained biocatalyst was active and stable over a large range of pH and temperatures. The obtained biocatalyst was three times more active compared to the free enzyme in presence of 2 M at 55°C and 65°C and could be reused for fives cycles at 55 ºC without losing activity in hydrolysis of casein. Using aminated supports immobilization yield was very low using both substrates and no effect in enzyme stability. Using aminated supports activated with glutaraldehyde, immobilization was optimal at pH 7 with full immobilisation and 40% of maintained activity using BANA and 30% using casein. Stabilization of ficin was observed after immobilization. The maximum loading obtained was 70 mg/g of supports and more than 30 mg/g activity versus casein decrease using casein and not affected using BANA (due to the steric hindrances). The effect of amination using carbodiimide and ethylenediamine was reported at pH 9, where activity increased over 10% using casein and decreased more than 5 folds using BANA. The specificity of the enzyme has been strongly affected (stability was increased at pH 5 and decreased at pH9). On the other hand, free aminated ficin, retained around 80% of activity versus BANA and 90% versus casein. After optimization a new biocatalyst was compared to the obtained using the non-aminated enzyme. The activity decreased versus BANA, but it increased versus casein. Stability of the new biocatalyst was increased more than the non-aminated ficin biocatalyst mainly at pH 7. This permitted to have more hydrolysis of casein at pH 7 and 66 °C compared to the unmodified enzyme. Glutaraldehyde treatment decreased the activity versus BANA while it improved the activity versus casein. This treatment improves also the thermostability of ficin at pH 7. Besides that, ficin immobilized over glyoxyl agarose with different loading was used in milk coagulation, the remaining activity versus casein was 60%, 58%, 41% and 14%, respectively for 3, 10, 30 and 85mg ficin per gram supports due to casein diffusional limitations. Using the biocatalyst in the two-step milk clotting (enzymatic step at 4ºC to prevent aggregation of hydrolysed casein and then at 40ºC), the yield was 9%, 24%, 27% and 20% for the 10mg/g, 30 mg/g and 85 mg/g immobilized ficin and free ficin respectively, under similar ficin concentrations. These results make these ficin biocatalysts very promising for several application.
Note de contenu :
Annexe.Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/SIA7801.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11633 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité SIA/7801 SIA/7801 Thèse Bibliothèque principale Thèses Disponible
