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Caractérisation des bactéries lactiques isolées du beurre cru, évaluation de leurs aptitudes technologiques et leur utilisation dans la fabrication de la crème sure / Bilal Latreche
Titre : Caractérisation des bactéries lactiques isolées du beurre cru, évaluation de leurs aptitudes technologiques et leur utilisation dans la fabrication de la crème sure Type de document : texte imprimé Auteurs : Bilal Latreche, Auteur ; Karima Kharroub, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2015 Importance : 130 f. Format : 30 cm. Note générale : 2 copies imprimes disponibles Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie alimentaire Bactérie lactique beurre cru ferments mixtes aptitudes technologiques crème sure lactic acid bacteria raw butter mixed starters technological ability sour cream البكتریا اللبنية زبدة البقر خميرة لبنية القابلية التكنولوجية قشدة الحليب الحامضة Index. décimale : 640 Industrie Alimentaire Résumé : Dairy products are considered to be a good source of lactic acid bacteria. Currently in
Algeria, indigenous lactic flora of local traditional products has given a considerable interest.
Thirty lactic acid bacteria were isolated, purified and characterized from traditionally
manufactured raw butter in laboratory using cow's milk from El-Eulma municipality (wilaya
of Setif). These strains belong to five genera: Enterococcus (40%), Lactococcus (17%),
Streptococcus (17%), Leuconostoc (13%), and Lactobacillus (13%). characterization with
biochemical Gallery API 50 CH has classified the strains within the following species:
Leuconostoc mesenteroides ssp. Mesenteroides, Lactococcus lactis ssp. Diacetylactis,
Leuconostoc lactis, Lactobacillus delbrueckii ssp. Lactis and Lactococcus lactis ssp. Lactis.
The results of the evaluation of the technological ability of pure cultures and mixed starters
demonstrate a good proteolytic activity, flavouring, texturizing, and antibacterial.
The application of reconstituted mixed starters in sour cream manufacturing revealed a better
hygienic quality that meets national and international standards.
Diplôme : Magistère En ligne : ../theses/agronomie/LAT6830.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=10122 Caractérisation des bactéries lactiques isolées du beurre cru, évaluation de leurs aptitudes technologiques et leur utilisation dans la fabrication de la crème sure [texte imprimé] / Bilal Latreche, Auteur ; Karima Kharroub, Directeur de thèse . - جامعة الإخوة منتوري قسنطينة, 2015 . - 130 f. ; 30 cm.
2 copies imprimes disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie alimentaire Bactérie lactique beurre cru ferments mixtes aptitudes technologiques crème sure lactic acid bacteria raw butter mixed starters technological ability sour cream البكتریا اللبنية زبدة البقر خميرة لبنية القابلية التكنولوجية قشدة الحليب الحامضة Index. décimale : 640 Industrie Alimentaire Résumé : Dairy products are considered to be a good source of lactic acid bacteria. Currently in
Algeria, indigenous lactic flora of local traditional products has given a considerable interest.
Thirty lactic acid bacteria were isolated, purified and characterized from traditionally
manufactured raw butter in laboratory using cow's milk from El-Eulma municipality (wilaya
of Setif). These strains belong to five genera: Enterococcus (40%), Lactococcus (17%),
Streptococcus (17%), Leuconostoc (13%), and Lactobacillus (13%). characterization with
biochemical Gallery API 50 CH has classified the strains within the following species:
Leuconostoc mesenteroides ssp. Mesenteroides, Lactococcus lactis ssp. Diacetylactis,
Leuconostoc lactis, Lactobacillus delbrueckii ssp. Lactis and Lactococcus lactis ssp. Lactis.
The results of the evaluation of the technological ability of pure cultures and mixed starters
demonstrate a good proteolytic activity, flavouring, texturizing, and antibacterial.
The application of reconstituted mixed starters in sour cream manufacturing revealed a better
hygienic quality that meets national and international standards.
Diplôme : Magistère En ligne : ../theses/agronomie/LAT6830.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=10122 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité LAT/6830 LAT/6830 Thèse Bibliothèque principale Thèses Disponible 
Titre : Caractérisation de certaines souches microbiennes évoluant dans le blé fermenté et mise en évidence de leurs activités enzymatiques Type de document : texte imprimé Auteurs : Meryem Kermiche, Auteur ; F Bekhouche, Directeur de thèse Editeur : Constantine : Université Mentouri Constantine Année de publication : 2013 Importance : 102 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Blé fermenté fûts isolements moisissures levures bactéries lactiques hydrolases microbiennes Index. décimale : 640 Industrie Alimentaire Diplôme : Magistère En ligne : ../theses/agronomie/KER6376.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=9378 Caractérisation de certaines souches microbiennes évoluant dans le blé fermenté et mise en évidence de leurs activités enzymatiques [texte imprimé] / Meryem Kermiche, Auteur ; F Bekhouche, Directeur de thèse . - Constantine : Université Mentouri Constantine, 2013 . - 102 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Blé fermenté fûts isolements moisissures levures bactéries lactiques hydrolases microbiennes Index. décimale : 640 Industrie Alimentaire Diplôme : Magistère En ligne : ../theses/agronomie/KER6376.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=9378 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité KER/6376 KER/6376 Thèse Bibliothèque principale Thèses Disponible Documents numériques
KER6376.pdfAdobe Acrobat PDF
Titre : Caractérisation de la composition en microconstituants des margines issues de la production oléicole et utilisabilité comme complément dans la ration chez la vache laitière Type de document : texte imprimé Auteurs : Moufida Aggoun-Arhab, Auteur ; Malika Barkat, Directeur de thèse ; Benoit Graulet, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2016 Importance : 178 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Composés phénoliques caroténoïdes tocophérols margines variétés d’olive procédés d’extraction composition chimique vache laitière fermentation ruminale Phenolic compounds carotenoids tocopherols olive wastewater olive variety olive milling chemical composition dairy cow ruminal fermentation المركبات الفينولية الكاروتينات التوكوفيرول المرج أصناف الزيتون طرائق
استخلاص الزيتون التركيب الكيميائي بقرة حلوب ، التخمر في الكرشIndex. décimale : 640 Industrie Alimentaire Résumé : Olive oil production yields a considerable amount of wastewater, a powerful pollutant
that is currently discarded but could be considered as a potential source of valuable natural products due to its content in phenolic compounds and other natural antioxidants. The aim of this work was to valorize this by-product by ruminants. Thus, the proposed strategy was to distribute olive mill wastewater (OMWW) to dairy cows in production. This large-scale recovery required two prior steps: i) explore the variability in OMWW composition from Algerian olive oil mills considering extraction processes (traditional discontinuous press vs 3-phases centrifugal system)
and olive varieties (Azerradj, Sigoise, Chemlal) and, ii) estimate its in vitro degradability in presence of ruminale microbiota in batch systems. Whereas pH, dry or organic matter content didn't vary, there was a significant difference in ash content according to extraction process and olive variety. Carotenoid content was 2.2-fold higher with 3-phases than with press systems whereas tocopherol content was not significantly different. Among the phenolic compounds quantified, tyrosol was usually the most abundant whereas oleuropein concentrations were highly variable. Differences in phenolic compound concentrations were more pronounced between olive varieties than between processes.
The anaerobic biodegradation of OMWW reveals their extensive use by the rumen microbiota. Compared to vetch hay oats, they produce a small amount of gas. In addition, in vitro fermentation generates a low volume of methane. This allows OMWW to improve the efficiency of ruminal microbial flora in the biomass production and inhibition of methane production, a major source of energy loss for the animal. This result allows us to recommend their use as a food additive in the diet of ruminants
The distribution of OMWW in the diet of dairy cows has allowed us to define the
conditions for presentation of OMWW to dairy cows (shape, adaptation, and intake level) and their acceptability. Our results showed that the level of quantitative output (milk production) and fine composition of milk (vitamin A, E and phenolic compounds) did not seem to be affected significantly. The lack of significant differences between groups of animals is due to the fact that the OMWW distributed to the cows were not particularly rich in micro-components compared to forage.
Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/AGG6913.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=10265 Caractérisation de la composition en microconstituants des margines issues de la production oléicole et utilisabilité comme complément dans la ration chez la vache laitière [texte imprimé] / Moufida Aggoun-Arhab, Auteur ; Malika Barkat, Directeur de thèse ; Benoit Graulet, Directeur de thèse . - جامعة الإخوة منتوري قسنطينة, 2016 . - 178 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Composés phénoliques caroténoïdes tocophérols margines variétés d’olive procédés d’extraction composition chimique vache laitière fermentation ruminale Phenolic compounds carotenoids tocopherols olive wastewater olive variety olive milling chemical composition dairy cow ruminal fermentation المركبات الفينولية الكاروتينات التوكوفيرول المرج أصناف الزيتون طرائق
استخلاص الزيتون التركيب الكيميائي بقرة حلوب ، التخمر في الكرشIndex. décimale : 640 Industrie Alimentaire Résumé : Olive oil production yields a considerable amount of wastewater, a powerful pollutant
that is currently discarded but could be considered as a potential source of valuable natural products due to its content in phenolic compounds and other natural antioxidants. The aim of this work was to valorize this by-product by ruminants. Thus, the proposed strategy was to distribute olive mill wastewater (OMWW) to dairy cows in production. This large-scale recovery required two prior steps: i) explore the variability in OMWW composition from Algerian olive oil mills considering extraction processes (traditional discontinuous press vs 3-phases centrifugal system)
and olive varieties (Azerradj, Sigoise, Chemlal) and, ii) estimate its in vitro degradability in presence of ruminale microbiota in batch systems. Whereas pH, dry or organic matter content didn't vary, there was a significant difference in ash content according to extraction process and olive variety. Carotenoid content was 2.2-fold higher with 3-phases than with press systems whereas tocopherol content was not significantly different. Among the phenolic compounds quantified, tyrosol was usually the most abundant whereas oleuropein concentrations were highly variable. Differences in phenolic compound concentrations were more pronounced between olive varieties than between processes.
The anaerobic biodegradation of OMWW reveals their extensive use by the rumen microbiota. Compared to vetch hay oats, they produce a small amount of gas. In addition, in vitro fermentation generates a low volume of methane. This allows OMWW to improve the efficiency of ruminal microbial flora in the biomass production and inhibition of methane production, a major source of energy loss for the animal. This result allows us to recommend their use as a food additive in the diet of ruminants
The distribution of OMWW in the diet of dairy cows has allowed us to define the
conditions for presentation of OMWW to dairy cows (shape, adaptation, and intake level) and their acceptability. Our results showed that the level of quantitative output (milk production) and fine composition of milk (vitamin A, E and phenolic compounds) did not seem to be affected significantly. The lack of significant differences between groups of animals is due to the fact that the OMWW distributed to the cows were not particularly rich in micro-components compared to forage.
Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/AGG6913.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=10265 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité AGG/6913 AGG/6913 Thèse Bibliothèque principale Thèses Disponible
Titre : Caractérisation et contrôle de la qualité de ferments lactiques utilisés dans l’industrie laitière algérienne Type de document : texte imprimé Auteurs : Choubaïla Leksir, Auteur ; Rihab Boushaba, Directeur de thèse Editeur : Constantine : Université Mentouri Constantine Année de publication : 2012 Importance : 142 f. Format : 30 cm. Note générale : Magister
2 copies imprimées disponiblesLangues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Ferments lactiques industrie laitière locale antibiotiques résistance enquête Delphi Index. décimale : 640 Industrie Alimentaire Diplôme : Magistère En ligne : ../theses/agronomie/LEK6306.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=6261 Caractérisation et contrôle de la qualité de ferments lactiques utilisés dans l’industrie laitière algérienne [texte imprimé] / Choubaïla Leksir, Auteur ; Rihab Boushaba, Directeur de thèse . - Constantine : Université Mentouri Constantine, 2012 . - 142 f. ; 30 cm.
Magister
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Ferments lactiques industrie laitière locale antibiotiques résistance enquête Delphi Index. décimale : 640 Industrie Alimentaire Diplôme : Magistère En ligne : ../theses/agronomie/LEK6306.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=6261 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité LEK/6306 LEK/6306 Thèse Bibliothèque principale Thèses Disponible
Titre : Caractérisation du fromage traditionnel algérien : Medeghissa Type de document : texte imprimé Auteurs : Ghania Khoualdi, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2017 Importance : 125 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Medeghissa fromage traditionnel enquête diagramme de fabrication fondu traditional cheese survey manufacturing diagram melted مدغيسة جبن تقليدي تحقيق ميداني مخطط الصناعة جبن ذائب Index. décimale : 640 Industrie Alimentaire Résumé : Medeghissa is a traditional Algerian cheese known among the Chaouia under its
original name Imedeghest. It is a melted cheese, prepared by cooking semi dry Klila in whole
milk from cow, goat or sheep, on low heat. The aim of our work is the characterization
Medeghissa basing on two integrated and dependent axes, namely a characterization by
means of a field survey carried out in the Wilaya of Oum El-Bouaghi and Affected 105
women of rural origin; And an experimental characterization of the collected samples from
farms and controlled manufactures (physicochemical, microbiological and sensorial
analyzes).
The cheese-making diagram was based on survey results and verified on the laboratory
scale. 84 women questioned know this cheese but its manufacture was limited on 3.8% of
them. Madghessa is eaten as a snack and appreciated for its elasticity and taste by all women
surveyed.
The manufactured Madghessa has a pH average of 4.82 ± 0.15 and an acidity of
0,41±0,15 g / 100 g. The recorded dry extract is 34.78 ± 1.2 g / 100 g. This result is similar to
that of the collected samples (33.64 ± 4.13 g / 100 g). This cheese has an average fat content
of 7.78 ± 1.99 g / 100 g and a protein level of 25.94 ± 4.53 g / 100 g. According to codex
alimentarius STAN A-6 (1978), this cheese can be classified under lean, soft cheese (MG / ES
<10%), HRED> 67%).
According to the microbiological analyzes on the different samples, the cheese has a
good hygienic quality marked by a total absence of the contamination indicator germs and
pathogenic germs namely: total and fecal coliforms, faecal streptococci, Salmonella and
Staphylococus aureus As well as spores of sulfito-reducing anaerobes. Madghessa has a low
microbial load in the range of 102 to 103 CFU / g for the total mesophilic flora. The
mesophilic and thermophilic lactic bacteria reach values of the order 104 CFU / g. On the
other hand, the number of yeasts and molds shows variability from zero to 103 CFU / g.
On the organoleptic level, Madghessa is a soft cheese, with a weak acid taste. The paste
of the cheese is elastic with pseudoplastic character when it is hot and becomes firm with the
cooling. Its smell and aroma are mainly of the lactic family.
Diplôme : Magistère En ligne : ../theses/agronomie/KHO7145.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=10427 Caractérisation du fromage traditionnel algérien : Medeghissa [texte imprimé] / Ghania Khoualdi, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse . - جامعة الإخوة منتوري قسنطينة, 2017 . - 125 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Medeghissa fromage traditionnel enquête diagramme de fabrication fondu traditional cheese survey manufacturing diagram melted مدغيسة جبن تقليدي تحقيق ميداني مخطط الصناعة جبن ذائب Index. décimale : 640 Industrie Alimentaire Résumé : Medeghissa is a traditional Algerian cheese known among the Chaouia under its
original name Imedeghest. It is a melted cheese, prepared by cooking semi dry Klila in whole
milk from cow, goat or sheep, on low heat. The aim of our work is the characterization
Medeghissa basing on two integrated and dependent axes, namely a characterization by
means of a field survey carried out in the Wilaya of Oum El-Bouaghi and Affected 105
women of rural origin; And an experimental characterization of the collected samples from
farms and controlled manufactures (physicochemical, microbiological and sensorial
analyzes).
The cheese-making diagram was based on survey results and verified on the laboratory
scale. 84 women questioned know this cheese but its manufacture was limited on 3.8% of
them. Madghessa is eaten as a snack and appreciated for its elasticity and taste by all women
surveyed.
The manufactured Madghessa has a pH average of 4.82 ± 0.15 and an acidity of
0,41±0,15 g / 100 g. The recorded dry extract is 34.78 ± 1.2 g / 100 g. This result is similar to
that of the collected samples (33.64 ± 4.13 g / 100 g). This cheese has an average fat content
of 7.78 ± 1.99 g / 100 g and a protein level of 25.94 ± 4.53 g / 100 g. According to codex
alimentarius STAN A-6 (1978), this cheese can be classified under lean, soft cheese (MG / ES
<10%), HRED> 67%).
According to the microbiological analyzes on the different samples, the cheese has a
good hygienic quality marked by a total absence of the contamination indicator germs and
pathogenic germs namely: total and fecal coliforms, faecal streptococci, Salmonella and
Staphylococus aureus As well as spores of sulfito-reducing anaerobes. Madghessa has a low
microbial load in the range of 102 to 103 CFU / g for the total mesophilic flora. The
mesophilic and thermophilic lactic bacteria reach values of the order 104 CFU / g. On the
other hand, the number of yeasts and molds shows variability from zero to 103 CFU / g.
On the organoleptic level, Madghessa is a soft cheese, with a weak acid taste. The paste
of the cheese is elastic with pseudoplastic character when it is hot and becomes firm with the
cooling. Its smell and aroma are mainly of the lactic family.
Diplôme : Magistère En ligne : ../theses/agronomie/KHO7145.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=10427 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité KHO/7145 KHO/7145 Thèse Bibliothèque principale Thèses Disponible Permalink
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