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Partager le résultat de cette recherche Interroger des sources externesIsolement de souches microbiennes à partir de biotopes algérien et mise en évidence de la production de pigments caroténoïdes / Wissem Boutana
Titre : Isolement de souches microbiennes à partir de biotopes algérien et mise en évidence de la production de pigments caroténoïdes Type de document : texte imprimé Auteurs : Wissem Boutana, Auteur ; Farida Bekhouche, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2017 Importance : 91 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Biopigments caroténoïdes souches pigmentées isolement carotenoids pigmented strains isolation ??????? ??????? ??????????? ???????? ???????? ?????? Index. décimale : 640 Industrie Alimentaire Résumé : The use of microorganisms for the production of natural pigments is considered to be
one of the fastest growing pathways in biotechnology.The considerable interest in
biopigments, in particular carotenoids, is linked to their use as additives to coloring properties
in the food industry and also thanks to their provitaminic (vitamin A), antioxidant and
antiradical properties.The aim of our work is the isolation of pigmented strains from Algerian
biotopes (molasses, margines, whey and olives) and to test their carotenoid pigment synthesis
capacities. The creamy white, yellow, orange and pink colors served for the first selection of
120 pigmented strains of which 89 are bacteria and 21 are yeasts. The second selection
resulted in 40 strains which were used to demonstrate the production of pigments in liquid
media (TSB, YMB, OGB and SDB) the bacterial group consisting of 27 isolates and the yeast
group represented by 13 isolates. Measurements of pH, amount of biomass and carotenoid
pigment content revealed no significant variability between the last two parameters. The
pigment production test revealed that the BMY108 strain is potentially producing carotenoids
(1.79 ± 0.33 mg of equivalent β-carotène/g MS) and this on synthetic medium. These findings
open the possibilities of alternatives such as the use of low-cost substrates as agro-industrial
waste for the improvement of production.
Note de contenu :
Diplôme : Magistère En ligne : ../theses/agronomie/BOU7040.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10560 Isolement de souches microbiennes à partir de biotopes algérien et mise en évidence de la production de pigments caroténoïdes [texte imprimé] / Wissem Boutana, Auteur ; Farida Bekhouche, Directeur de thèse . - [S.l.] : جامعة الإخوة منتوري قسنطينة, 2017 . - 91 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Biopigments caroténoïdes souches pigmentées isolement carotenoids pigmented strains isolation ??????? ??????? ??????????? ???????? ???????? ?????? Index. décimale : 640 Industrie Alimentaire Résumé : The use of microorganisms for the production of natural pigments is considered to be
one of the fastest growing pathways in biotechnology.The considerable interest in
biopigments, in particular carotenoids, is linked to their use as additives to coloring properties
in the food industry and also thanks to their provitaminic (vitamin A), antioxidant and
antiradical properties.The aim of our work is the isolation of pigmented strains from Algerian
biotopes (molasses, margines, whey and olives) and to test their carotenoid pigment synthesis
capacities. The creamy white, yellow, orange and pink colors served for the first selection of
120 pigmented strains of which 89 are bacteria and 21 are yeasts. The second selection
resulted in 40 strains which were used to demonstrate the production of pigments in liquid
media (TSB, YMB, OGB and SDB) the bacterial group consisting of 27 isolates and the yeast
group represented by 13 isolates. Measurements of pH, amount of biomass and carotenoid
pigment content revealed no significant variability between the last two parameters. The
pigment production test revealed that the BMY108 strain is potentially producing carotenoids
(1.79 ± 0.33 mg of equivalent β-carotène/g MS) and this on synthetic medium. These findings
open the possibilities of alternatives such as the use of low-cost substrates as agro-industrial
waste for the improvement of production.
Note de contenu :
Diplôme : Magistère En ligne : ../theses/agronomie/BOU7040.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10560 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BOU/7040 BOU/7040 Thèse Bibliothèque principale Thèses Disponible
Titre : Effet des procédés technologiques (industriel et artisanal) sur quelques antioxydants de la conserve Harissa Type de document : texte imprimé Auteurs : Samah Djebili, Auteur ; Malika Barkat, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2016 Importance : 134 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Piment polyphénols caroténoïdes activité antioxydante procédé Harissa industriel artisanal Peppers polyphenols carotenoids antioxidant activity industrial and
traditional Harissa ?????? ????????????? ??????????? ????????? ??????? ??????? ?????? ????? ???????
??????? ? ??????Index. décimale : 640 Industrie Alimentaire Résumé : The pepper is considered a good source of bioactive compounds such as polyphenols and carotenoids. Currently, there is considerable interest in these components due to their antioxidant properties and their beneficial effects on human health. However these compounds are very unstable species that undergo many reactions during food processing. These changes have an important effects on the nutritional and technological quality of food. Therefore, it is essential to know the impact of the transformation and preserving processes on these compounds. The aim of our work is to monitor the evolution of total polyphenols, flavonoids and tannins as well as of total carotenoids, β-carotene, lycopene and chlorophyll during pepper transformation on Harissa by artisanal and industrial process. Samples industrial Harissa were taken from the Cannery Amor Benamor. Samples of the traditional Harissa were taken from
traditional preparation, established according to the most practiced chart in the
investigation carried out. Monitoring of some physico-chemical parameters (moisture,acidity, pH, Brix and ash) showed a significant effect of different processes on the evolution of these parameters. Quantification of carotenoids, chlorophyll and polyphenols was performed by the spectrophotometric method. Generally, the industrial process served loss of β-carotene and lycopene by 31- 61% of 57,7- 64%, and an increase in chlorophyll content by 16-85%. A variable effect was found for total carotenoids. Similarly, the traditional method caused a negative effect on the pigments studied with the exception of β-carotene, also on the total polyphenols, and tannins of the order of 19,5%, 23,3% respectively, by against a positive effect was
found for the flavonoids. The antioxidant activity of the phenolic extracts was assessed by the DPPH test. It was positively affected by the two methods.
Diplôme : Magistère En ligne : ../theses/agronomie/DJE6939.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10290 Effet des procédés technologiques (industriel et artisanal) sur quelques antioxydants de la conserve Harissa [texte imprimé] / Samah Djebili, Auteur ; Malika Barkat, Directeur de thèse . - [S.l.] : جامعة الإخوة منتوري قسنطينة, 2016 . - 134 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Piment polyphénols caroténoïdes activité antioxydante procédé Harissa industriel artisanal Peppers polyphenols carotenoids antioxidant activity industrial and
traditional Harissa ?????? ????????????? ??????????? ????????? ??????? ??????? ?????? ????? ???????
??????? ? ??????Index. décimale : 640 Industrie Alimentaire Résumé : The pepper is considered a good source of bioactive compounds such as polyphenols and carotenoids. Currently, there is considerable interest in these components due to their antioxidant properties and their beneficial effects on human health. However these compounds are very unstable species that undergo many reactions during food processing. These changes have an important effects on the nutritional and technological quality of food. Therefore, it is essential to know the impact of the transformation and preserving processes on these compounds. The aim of our work is to monitor the evolution of total polyphenols, flavonoids and tannins as well as of total carotenoids, β-carotene, lycopene and chlorophyll during pepper transformation on Harissa by artisanal and industrial process. Samples industrial Harissa were taken from the Cannery Amor Benamor. Samples of the traditional Harissa were taken from
traditional preparation, established according to the most practiced chart in the
investigation carried out. Monitoring of some physico-chemical parameters (moisture,acidity, pH, Brix and ash) showed a significant effect of different processes on the evolution of these parameters. Quantification of carotenoids, chlorophyll and polyphenols was performed by the spectrophotometric method. Generally, the industrial process served loss of β-carotene and lycopene by 31- 61% of 57,7- 64%, and an increase in chlorophyll content by 16-85%. A variable effect was found for total carotenoids. Similarly, the traditional method caused a negative effect on the pigments studied with the exception of β-carotene, also on the total polyphenols, and tannins of the order of 19,5%, 23,3% respectively, by against a positive effect was
found for the flavonoids. The antioxidant activity of the phenolic extracts was assessed by the DPPH test. It was positively affected by the two methods.
Diplôme : Magistère En ligne : ../theses/agronomie/DJE6939.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10290 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité DJE/6939 DJE/6939 Thèse Bibliothèque principale Thèses Disponible
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 ???????? ????????? ??????????? ????? ????? ??????? ?????
??????? ??????? ??????? ????????? ???? ???? ? ?????? ?? ?????Index. 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 : https://bu.umc.edu.dz/md/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 . - [S.l.] : 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 ???????? ????????? ??????????? ????? ????? ??????? ?????
??????? ??????? ??????? ????????? ???? ???? ? ?????? ?? ?????Index. 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 : https://bu.umc.edu.dz/md/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
