Résultat de la recherche
7 recherche sur le tag
'Microbiologie' 
Visionner les documents numériques
Affiner la recherche Générer le flux rss de la recherche
Partager le résultat de cette 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 : 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 [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 : 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
texte intégraleAdobe Acrobat PDF
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 : Influence de la découpe à chaud des carcasses de poulets de chair eviscérés sur leur qualité microbiologique Type de document : texte imprimé Auteurs : Univ. de Constantine, Éditeur scientifique Année de publication : 1994 Importance : 96 f. Note générale : 01 Disponible salle de recherche
02 Disponibles au magasin de la bibliothèque centraleLangues : Français (fre) Catégories : Français - Anglais
BiologieTags : Microbiologie Poulet Index. décimale : 570 Sciences de la vie. Biologie Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=1658 Influence de la découpe à chaud des carcasses de poulets de chair eviscérés sur leur qualité microbiologique [texte imprimé] / Univ. de Constantine, Éditeur scientifique . - 1994 . - 96 f.
01 Disponible salle de recherche
02 Disponibles au magasin de la bibliothèque centrale
Langues : Français (fre)
Catégories : Français - Anglais
BiologieTags : Microbiologie Poulet Index. décimale : 570 Sciences de la vie. Biologie Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=1658 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité HEN/2804 HEN/2804 Thèse Bibliothèque principale Thèses Disponible
Titre : Qualite microbiologique du lait cru destine a la fabrication d’un type de camembert dans une unite de l’est Algerien. Type de document : texte imprimé Auteurs : Nadia Benhedane née Bachtarzi, Auteur ; Leila Amourache, Directeur de thèse Editeur : Constantine : Université Mentouri Constantine Année de publication : 2012 Importance : 102 f. Format : 31 cm. Note générale : 2 copies imprimées disponibles Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Sciences Alimentaires: Biotechnologie Alimentaire Lait qualité microbiologie hygiène Milk Quality Microbiology Hygiene الحليب الجودة علم الأحياء المجهرية النظافة Index. décimale : 640 Industrie Alimentaire Résumé : Samples of raw milk (30), for the manufacture of Camembert type cheese at a dairy in eastern Algeria, were analyzed during the period of high lactation (February-April 2011). The results of physico-chemical characteristics (acidity and density) are close to the standards, only the fat content is low, with an average of 30.9 g / l, it depends mainly on the dietary factor. Microbiological analysis is focused on 9 microbial groups: among the groups hygiene indicators (total bacteria, psychrotrophic, thermoduric, coliform and Escherichia coli) and
some groups potentially pathogens (Staphylococcus aureus, Salmonella). Contamination levels were interpreted on the basis of microbiological criteria set by the ministerial decree of 24 January 1998. Enumeration of total aerobic mesophilic flora, psychrotrophic and thermoduric of serves to underscore the severe contamination of the samples analyzed with respective averages of 28,8.106 CFU / ml, 12,3.105 CFU / ml and 44,2.104 CFU/ml. Milk samples are contaminated with total coliforms, fecal coliforms and fecal streptococci with average respective 50,3.105 CFU / ml, 36,7.104 CFU / ml and 55,4.105 CFU/ml. The germ E. coli is present in 64% of milk analyzed. The presence of pathogens is mainly attributed to staphylococci with an average of 37,5.102 CFU /ml, 80% of isolates were coagulase positive. The study of their susceptibility patterns to antibiotics showed a frequency of resistance (100%) vis-à-vis penicillin G, very little resistance vis-à-vis the oxaciline (8%) of tetracycline (17%) and trimethoprim + sulfamethoxazole association (17%). No resistance was observed for cefoxitin, erythromycin, enrofloxacin, and vancomycin. Moreover, we note the absence of Salmonella in all samples. In view of the Algerian standards (JORA, 1998), the hygienic quality of all milk samples analyzed, is bad. Milks are heavily polluted, revealing questionable hygiene practices, that even the best cooling conditions of milk, can not, under any circumstances, hide. These results can only strengthen the conviction of the
urgent need for technical support in this area, coupled with the revision of payment of milk: the inclusion criteria daily as basic as the milk fat and protein and contamination by microorganisms. There will surely sustainability in Algeria of a dairy industry that is capable of distinguishing the various versions of a product as variable and perishable as milk.Note de contenu : Annexes. Diplôme : Magistère En ligne : ../theses/agronomie/BEN6202.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=6177 Qualite microbiologique du lait cru destine a la fabrication d’un type de camembert dans une unite de l’est Algerien. [texte imprimé] / Nadia Benhedane née Bachtarzi, Auteur ; Leila Amourache, Directeur de thèse . - Constantine : Université Mentouri Constantine, 2012 . - 102 f. ; 31 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Sciences Alimentaires: Biotechnologie Alimentaire Lait qualité microbiologie hygiène Milk Quality Microbiology Hygiene الحليب الجودة علم الأحياء المجهرية النظافة Index. décimale : 640 Industrie Alimentaire Résumé : Samples of raw milk (30), for the manufacture of Camembert type cheese at a dairy in eastern Algeria, were analyzed during the period of high lactation (February-April 2011). The results of physico-chemical characteristics (acidity and density) are close to the standards, only the fat content is low, with an average of 30.9 g / l, it depends mainly on the dietary factor. Microbiological analysis is focused on 9 microbial groups: among the groups hygiene indicators (total bacteria, psychrotrophic, thermoduric, coliform and Escherichia coli) and
some groups potentially pathogens (Staphylococcus aureus, Salmonella). Contamination levels were interpreted on the basis of microbiological criteria set by the ministerial decree of 24 January 1998. Enumeration of total aerobic mesophilic flora, psychrotrophic and thermoduric of serves to underscore the severe contamination of the samples analyzed with respective averages of 28,8.106 CFU / ml, 12,3.105 CFU / ml and 44,2.104 CFU/ml. Milk samples are contaminated with total coliforms, fecal coliforms and fecal streptococci with average respective 50,3.105 CFU / ml, 36,7.104 CFU / ml and 55,4.105 CFU/ml. The germ E. coli is present in 64% of milk analyzed. The presence of pathogens is mainly attributed to staphylococci with an average of 37,5.102 CFU /ml, 80% of isolates were coagulase positive. The study of their susceptibility patterns to antibiotics showed a frequency of resistance (100%) vis-à-vis penicillin G, very little resistance vis-à-vis the oxaciline (8%) of tetracycline (17%) and trimethoprim + sulfamethoxazole association (17%). No resistance was observed for cefoxitin, erythromycin, enrofloxacin, and vancomycin. Moreover, we note the absence of Salmonella in all samples. In view of the Algerian standards (JORA, 1998), the hygienic quality of all milk samples analyzed, is bad. Milks are heavily polluted, revealing questionable hygiene practices, that even the best cooling conditions of milk, can not, under any circumstances, hide. These results can only strengthen the conviction of the
urgent need for technical support in this area, coupled with the revision of payment of milk: the inclusion criteria daily as basic as the milk fat and protein and contamination by microorganisms. There will surely sustainability in Algeria of a dairy industry that is capable of distinguishing the various versions of a product as variable and perishable as milk.Note de contenu : Annexes. Diplôme : Magistère En ligne : ../theses/agronomie/BEN6202.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=6177 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BEN//6202 BEN//6202 Thèse Bibliothèque principale Thèses Disponible
Titre : Extraction, purification et caractérisation des lectines produites par la souche Micromonospora aurantiaca GF44c, et tests biologiques Type de document : texte imprimé Auteurs : Fateh Merouane, Auteur ; Youcef Necib, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2016 Importance : 155 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
BiologieTags : Microbiologie Biotechnologies Microbiennes, Génomes et Environnement Actinomycètes Micromonospora aurantiaca Lectines Vésicules membranaires Protéomique Lectins Membrane vesicles Proteomic أكتينوميسات اللكتينات الحويصلات الغشائية التحليل البروتيومي Index. décimale : 570 Sciences de la vie. Biologie Résumé : Lectins are ubiquitous proteins, non-immune origin, presenting several biological
properties, due to their unique ability to read the biological information codified in the threedimensional structure of sugars and glycoproteins. In this work, 6 strains of actinomycetes, which 5 belonging to rare genus were tested for their production of lectins. The hemagglutination test was used to select the strain Micromonospora aurantiaca GF 44c as best producing strain of these molecules. The study of the lectins contained in the intracellular fraction of strain Micromonospora aurantiaca GF44c led to the discovery of membrane vesicles of nanometric size similar to those found in other Gram-positive bacteria (30 to
100nm) through the use of different technical (FPLC Purification on Superose 6, transmission electron microscopy and dynamic light scattering). These vesicles have the ability to induce, in addition to hemagglutination, immunomodulatory and proteolytic activities. The SDSPAGE shows that these vesicles are very rich in diverse proteins. The proteomic analysis by mass spectrometry of these membrane vesicles identified 81 different proteins, mainly adhesins and membrane transporters (Substrate binding proteins and ABC transporters), enzymes (metalloprotease, peptidase, succinate dehydrogenase, Prolipoprotein diacylglyceryl transferase, DCSA oxidoreductase, Glutamine synthetase, N-acetylmuramoyl-L-alanine amidase), and lipoproteins. Functional analysis of these vesicular protein, suggest that these
vesicles play an important role in the survival of the bacterium in a stressful particular biological environment, by the nutrient acquisition (amino acids carbohydrates and inorganic ions), the resistance to stress factors through the action of several enzymes, and redirect the immune system of the host by a strong immunostimulation. This study describes for the first time the production of membrane vesicles in the genus Micromonospora, and the possible roles of these vesicles.Diplôme : Doctorat En ligne : ../theses/biologie/MER6884.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10205 Extraction, purification et caractérisation des lectines produites par la souche Micromonospora aurantiaca GF44c, et tests biologiques [texte imprimé] / Fateh Merouane, Auteur ; Youcef Necib, Directeur de thèse . - جامعة الإخوة منتوري قسنطينة, 2016 . - 155 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
BiologieTags : Microbiologie Biotechnologies Microbiennes, Génomes et Environnement Actinomycètes Micromonospora aurantiaca Lectines Vésicules membranaires Protéomique Lectins Membrane vesicles Proteomic أكتينوميسات اللكتينات الحويصلات الغشائية التحليل البروتيومي Index. décimale : 570 Sciences de la vie. Biologie Résumé : Lectins are ubiquitous proteins, non-immune origin, presenting several biological
properties, due to their unique ability to read the biological information codified in the threedimensional structure of sugars and glycoproteins. In this work, 6 strains of actinomycetes, which 5 belonging to rare genus were tested for their production of lectins. The hemagglutination test was used to select the strain Micromonospora aurantiaca GF 44c as best producing strain of these molecules. The study of the lectins contained in the intracellular fraction of strain Micromonospora aurantiaca GF44c led to the discovery of membrane vesicles of nanometric size similar to those found in other Gram-positive bacteria (30 to
100nm) through the use of different technical (FPLC Purification on Superose 6, transmission electron microscopy and dynamic light scattering). These vesicles have the ability to induce, in addition to hemagglutination, immunomodulatory and proteolytic activities. The SDSPAGE shows that these vesicles are very rich in diverse proteins. The proteomic analysis by mass spectrometry of these membrane vesicles identified 81 different proteins, mainly adhesins and membrane transporters (Substrate binding proteins and ABC transporters), enzymes (metalloprotease, peptidase, succinate dehydrogenase, Prolipoprotein diacylglyceryl transferase, DCSA oxidoreductase, Glutamine synthetase, N-acetylmuramoyl-L-alanine amidase), and lipoproteins. Functional analysis of these vesicular protein, suggest that these
vesicles play an important role in the survival of the bacterium in a stressful particular biological environment, by the nutrient acquisition (amino acids carbohydrates and inorganic ions), the resistance to stress factors through the action of several enzymes, and redirect the immune system of the host by a strong immunostimulation. This study describes for the first time the production of membrane vesicles in the genus Micromonospora, and the possible roles of these vesicles.Diplôme : Doctorat En ligne : ../theses/biologie/MER6884.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10205 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité MER/6884 MER/6884 Thèse Bibliothèque principale Thèses Disponible
Permalink
Permalink
