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Partager le résultat de cette 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 ; Université Mentouri, Editeur 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) Tags : 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 ; Université Mentouri, Editeur 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)
Tags : 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
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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) Tags : 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)
Tags : 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
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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) Tags : 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 : https://bu.umc.edu.dz/md/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)
Tags : 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 : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9378 Exemplaires
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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) Tags : Fermentation Blé dur Vinaigre Ecosystème Bactéries lactiques Diversité Interaction Microbiote-Matrice Durum Wheat Vinegar Ecosystem Lactic Acid BacteriaDiversity Microbiota- Matrix ?????? ??? ??? ???? ?????? ?????? ??????? ??? ???????? ????? Microbiote -
??????Index. 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 . - [S.l.] : جامعة الإخوة منتوري قسنطينة, 2015 . - 178 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Tags : Fermentation Blé dur Vinaigre Ecosystème Bactéries lactiques Diversité Interaction Microbiote-Matrice Durum Wheat Vinegar Ecosystem Lactic Acid BacteriaDiversity Microbiota- Matrix ?????? ??? ??? ???? ?????? ?????? ??????? ??? ???????? ????? Microbiote -
??????Index. 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
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Titre : Contribution à l’étude pour la caractérisation du fromage traditionnel « Bouhezza » au lait de chèvre. Type de document : texte imprimé Auteurs : Hacene Medjoudj, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2018 Importance : 225 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Tags : Chaouia Chekoua (Djeld) lait cru de chèvre Fromage traditionnel Bouhezza physico-chimie et
microbiologie Qualité Hygiénique classification bactéries lactiques affinage protéolyse lipolyse profil aromatique profil de texture raw goat's milk traditional Bouhezza cheese physico-chemistry and
microbiology hygienic quality lactic acid bacteria ripening proteolysis lipolysis aromatic profile texture profile "??????? ?????? ????? ????? ???? ?????? ????? ??? ????? ???????? ??????? ?????????? ???? ?????? ??????? ? ?????? ????? ?????? ???????? ??? ?? ???? ???????? ??????? ???? ?"Index. décimale : 640 Industrie Alimentaire Résumé : Bouhezza is a traditional Algerian cheese, from Chaouia terroir produced from different types of milk (goat, sheep and cow). Its manufacture refining is carried out in a skin bag prepared traditionally from goatskin or sheepskin, called Djeld or Chekoua of Bouhezza.
The objective of the study was to contribute to the characterization of traditional cheese Bouhezza through a survey in different regions of Chaouia, in northeastern Algeria. A physicochemical, biochemical and microbiological characterization of Bouhezza prepared with goat’ raw milk.
The survey was conducted among 617 families in urban areas and 225 in rural areas, in order to establish the production diagram of Bouhezza and delineate the geographical area of his practice. Thirteen cheese making of Bouhezza with raw goat milk were made; 2 experimental in laboratory (LNTA-I.N.A.T.A-A) - University of Constantine 1) and 11 in farms (4 in Tébessa and 7 in Oum El-Bouaghi). During ripening, physicochemical and microbiological analyzes were carried out. Determination of proteolysis during maturation, isolation and identification of proteolytic lactic acid bacteria found in the cheese were performed by SDS-PAGE electrophoresis and PCR. Peptide profile was analyzed by RP-HPLC. The evaluation of the proteolysis rate, highlighting profiles lipid by GC, and aromatic by GC-MS, with a sensory analysis and texture profile of Bouhezza cheese. The microbiological characterization of cheese with identification of lactic acid bacteria by sequencing of 16S rDNA
using PCR-TTGE.
The investigation confirmed the practice of Bouhezza in different regions of Chaouia in 5 wilayas; Khenchela, Batna, Tebessa, Souk Ahras and Oum El Bouaghi. Of 498 respondents, 49.76% (247) know and manufacture Bouhezza. He is also called ""Milh Dhouaba"" at Tébessa.
The microbiological analysis revealed a high number of lactic acid bacteria, of the order of 7.7 to 8.9 log cfu / g of cheese, the absence of pathogenic bacteria, while the flora of contamination was present at the beginning of manufacturing, but decreased with time. Therefore, the cheese has an acceptable hygienic quality. The lactic flora showed fluctuations during manufacture with a heavy load of lactic Streptococci consisting essentially of strains of:
Lc. lactis subsp. cremoris and S. gallolyticus subsp. macedonicus. Lactobacilli are present with a low charge, composed of Lb. plantarum, Lb. johnsonni, Lb. gasseri; Lb. fermentum, Lb. helveticus, Lb. acidophilus and Lb. crispatus.
Bouhezza is an acidic fermented product with an average pH of 3.88 and an average acidity of 1.85 g / 100 g of lactic acid. The protein / DM level was 22.20% and the fat / DM content 41.18%. The results showed that the dry matter averaged 35.65%. The moisture content in the defatted cheese is 68.55% and 79.05%, the fat-in-dry matter of 47.65% and 34.77%.
Nitrogen fractions soluble in water and in 12% TCA decreased at the beginning of the ripening process and then increased at the end of ripening. SDS-PAGE analysis on Bouhezza samples showed moderate proteolysis, from 30 days of maturation. Urea PAGE of caseins showed rapid proteolysis. Six proteolytic lactic acid bacteria (LABs), four of which have been identified by 16S rDNA sequencing, were two strains of Enterococcus faecalis, one Enterococcus faecium and one Lactobacillus paracasei ssp. paracasei.
RP-HPLC analysis of the soluble fraction at pH 4.4 showed the changes that occurred during the refining process where the peptide profile confirmed proteolysis during cheese maturation.
A total of more than 100 volatile compounds have been identified in goat cheese Bouhezza, the main classes of which are carboxylic acids, esters and alcohols, followed by aldehydes, ketones, terpenes and various compounds.
Goat's milk cheese has been classified as ripened cheeses semi-soft to soft and semi-fat to all fat according to the codex alimentarius. Bouhezza has a good microbial diversity, which would contribute to its ripening and provide it with its organoleptic characteristics. The sensory evaluation showed that Bouhezza is salty, spicy and intense in smell and aroma. The study showed that Bouhezza cheese was rich in volatiles with a variety of odorous components that give the cheese its particularities reflecting the identity of this local cheese.
Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/MED7235.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10820 Contribution à l’étude pour la caractérisation du fromage traditionnel « Bouhezza » au lait de chèvre. [texte imprimé] / Hacene Medjoudj, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse . - [S.l.] : جامعة الإخوة منتوري قسنطينة, 2018 . - 225 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Tags : Chaouia Chekoua (Djeld) lait cru de chèvre Fromage traditionnel Bouhezza physico-chimie et
microbiologie Qualité Hygiénique classification bactéries lactiques affinage protéolyse lipolyse profil aromatique profil de texture raw goat's milk traditional Bouhezza cheese physico-chemistry and
microbiology hygienic quality lactic acid bacteria ripening proteolysis lipolysis aromatic profile texture profile "??????? ?????? ????? ????? ???? ?????? ????? ??? ????? ???????? ??????? ?????????? ???? ?????? ??????? ? ?????? ????? ?????? ???????? ??? ?? ???? ???????? ??????? ???? ?"Index. décimale : 640 Industrie Alimentaire Résumé : Bouhezza is a traditional Algerian cheese, from Chaouia terroir produced from different types of milk (goat, sheep and cow). Its manufacture refining is carried out in a skin bag prepared traditionally from goatskin or sheepskin, called Djeld or Chekoua of Bouhezza.
The objective of the study was to contribute to the characterization of traditional cheese Bouhezza through a survey in different regions of Chaouia, in northeastern Algeria. A physicochemical, biochemical and microbiological characterization of Bouhezza prepared with goat’ raw milk.
The survey was conducted among 617 families in urban areas and 225 in rural areas, in order to establish the production diagram of Bouhezza and delineate the geographical area of his practice. Thirteen cheese making of Bouhezza with raw goat milk were made; 2 experimental in laboratory (LNTA-I.N.A.T.A-A) - University of Constantine 1) and 11 in farms (4 in Tébessa and 7 in Oum El-Bouaghi). During ripening, physicochemical and microbiological analyzes were carried out. Determination of proteolysis during maturation, isolation and identification of proteolytic lactic acid bacteria found in the cheese were performed by SDS-PAGE electrophoresis and PCR. Peptide profile was analyzed by RP-HPLC. The evaluation of the proteolysis rate, highlighting profiles lipid by GC, and aromatic by GC-MS, with a sensory analysis and texture profile of Bouhezza cheese. The microbiological characterization of cheese with identification of lactic acid bacteria by sequencing of 16S rDNA
using PCR-TTGE.
The investigation confirmed the practice of Bouhezza in different regions of Chaouia in 5 wilayas; Khenchela, Batna, Tebessa, Souk Ahras and Oum El Bouaghi. Of 498 respondents, 49.76% (247) know and manufacture Bouhezza. He is also called ""Milh Dhouaba"" at Tébessa.
The microbiological analysis revealed a high number of lactic acid bacteria, of the order of 7.7 to 8.9 log cfu / g of cheese, the absence of pathogenic bacteria, while the flora of contamination was present at the beginning of manufacturing, but decreased with time. Therefore, the cheese has an acceptable hygienic quality. The lactic flora showed fluctuations during manufacture with a heavy load of lactic Streptococci consisting essentially of strains of:
Lc. lactis subsp. cremoris and S. gallolyticus subsp. macedonicus. Lactobacilli are present with a low charge, composed of Lb. plantarum, Lb. johnsonni, Lb. gasseri; Lb. fermentum, Lb. helveticus, Lb. acidophilus and Lb. crispatus.
Bouhezza is an acidic fermented product with an average pH of 3.88 and an average acidity of 1.85 g / 100 g of lactic acid. The protein / DM level was 22.20% and the fat / DM content 41.18%. The results showed that the dry matter averaged 35.65%. The moisture content in the defatted cheese is 68.55% and 79.05%, the fat-in-dry matter of 47.65% and 34.77%.
Nitrogen fractions soluble in water and in 12% TCA decreased at the beginning of the ripening process and then increased at the end of ripening. SDS-PAGE analysis on Bouhezza samples showed moderate proteolysis, from 30 days of maturation. Urea PAGE of caseins showed rapid proteolysis. Six proteolytic lactic acid bacteria (LABs), four of which have been identified by 16S rDNA sequencing, were two strains of Enterococcus faecalis, one Enterococcus faecium and one Lactobacillus paracasei ssp. paracasei.
RP-HPLC analysis of the soluble fraction at pH 4.4 showed the changes that occurred during the refining process where the peptide profile confirmed proteolysis during cheese maturation.
A total of more than 100 volatile compounds have been identified in goat cheese Bouhezza, the main classes of which are carboxylic acids, esters and alcohols, followed by aldehydes, ketones, terpenes and various compounds.
Goat's milk cheese has been classified as ripened cheeses semi-soft to soft and semi-fat to all fat according to the codex alimentarius. Bouhezza has a good microbial diversity, which would contribute to its ripening and provide it with its organoleptic characteristics. The sensory evaluation showed that Bouhezza is salty, spicy and intense in smell and aroma. The study showed that Bouhezza cheese was rich in volatiles with a variety of odorous components that give the cheese its particularities reflecting the identity of this local cheese.
Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/MED7235.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10820 Exemplaires
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