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HADADJI Miloud
Microbiologie Appliquée - LMA
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Article 23 :Année de publication 2016
Titre Effect of Cold Storage and Industrial Aromas on the Viability of Bifidobacteria in Fermented Dairy Products
   
Revue, référence World Journal of Dairy & Food Sciences, 11 (1): 18-23, 2016
   
Autres auteurs Djellid Youssef Miloud Heddadji Mahamedi Alla Eddine Betache Guessas Mebrouk Kihal
   
Mots Clefs bifidobacteria Milk Technological properties Viability Cold storage Artificial aromas
   
Résumé
   Cultivation and viability of bifidobacteria in milk face several difficulties because milk is not a good medium for growth and surviving of these fastidious microorganisms. Therefore, suitable strains of Bifidobacterium should be selected basing on their technological properties. Two of the most important technological factors were examined in this study: the viability of six Bifidobacterium strains was evaluated for 21 days of cold storage in milk, as well as the effect of industrial aromas was also assessed for the same period. Very high fatalities were noted for all strains stored at 4°C, where the best viability rate was about 28%, reveling the harmful effect of this factor on the bifidobacteria’s surviving, in the other hand, difference in behavior towards artificial aromas was recorded with a best viability rate of about 70% registered for banana and 64.5% for the vanilla.
Article 22 :Année de publication 2016
Titre Eliker-trimethoprim medium: A new selective tool for the isolation and growth of Lactococcus species
   
Revue, référence Advances in Environmental Biology, AENSI Journals, 10(1) 2016, Pages: 42-49
   
Autres auteurs Senouci Djamal Eddine
and Kihal Mebrouk Benatia Saliha Bensaid Nacera Betache Guessas Heddadji Miloud
   
Mots Clefs selection, Elliker medium M17 medium Lactococcus, growth raw milk identification Trimethoprim Rifampicin
   
Résumé
   Lactic acid bacteria are phenotypically a very heterogeneous group. This group is characterized by the type of common criteria Gram positive, absence of catalase producing mainly lactic acid. The genus Lactococcus recently created includes non-hemolytic streptococci and homofermentative. The evaluation of exogenous Lactococci of dairy samples is frequently required for the evaluation of the milk colonization by Lactococci. In this study, different culture media, Elliker and M17 trimethoprim and M17 and Elliker rifampicin, have been tested for Lactococcus strains isolated from raw goat's milk in Oran area. A selective medium designated Elliker-trimethoprim medium (ETM) was developed for the growth of exogenous Lactococcus species. In quantitative assays, ETM showed a higher sensitivity than M17-Trimethoprim medium (M17-TM). The ETM medium allowed the selective growth of the following Lactococcus species: Lactococcus lactis (subsp. Lactis; subsp. cremoris; subsp. lactis biovar. Diacetylactis), Lactococcus plantarum and Lactococcus raffinolactis. Whereas, the specie Lactococcus piscium was reaveled only when rifapicine was used as selective agent. No Enterococcus species were observed with 0,3μg/ml of Trimethoprim or rifampicin. After several tests and comparative study, the ETM medium was chosen to follow the specific isolation and growth of Lactococcus species. Morphological, physiological and biochemical identification tests confirmed that the 40 isolates belong to the genus Lactococcus. 17 isolate (42.5%) belonging to the subspecies Lactococcus lactis subsp. cremoris were revealed on ETM. This culture medium is a new microbiological tool that can solve a problem of isolation of Lactococcus species which are much researched for food industry.
Article 21 :Année de publication 2015
Titre Purification of bacteriocin BacPC from Pidiococcus pentocaseus sp. suitable for foods preservation
   
Revue, référence International Journal of ChemTech Research, Vol.8, No.1, pp 15-21, 2015
   
Autres auteurs Djadouni Fatima
Heddadji Miloud
Kihal Mebrouk
   
Mots Clefs Pediococcus, pentosaceus sp, Staphylococcus aureus, bacteriocins, purification
   
Résumé
   Bacteriocins were metabolized products of food – grad, microorganisms and some of which were used as food preservative to improve the food safety. Bacteriocin producing Pediococcus pentosaceus (BacPC) was protein in nature with antimicrobial effects on some clinically important food borne pathogens. This strain was isolated from the milk products samples and they were cultivated on MRS agar and identified using biochemical methods. The purification technologies, the activity determination, and the characteristics of the bacteriocin were also explained. The results suggested that the protein bands were observed with sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) as a single band with a molecular mass 19 KDa (BacPC). The mode of action of the partial purified Bacteriocin was identified as bactericidal against Staphylococcus aureus. The minimal inhibitory concentration (MIC) of bactériocin (BacPC) for the indicator organism Staphylococcus aureus was 6 mg.ml-1. Results presented here support the idea that the bacteriocin may propose some industrial advantage that renders it as a good natural food biopreservative candidate
Article 20 :Année de publication 2015
Titre Control of E. coli and spoilage microorganisms in tomato sauce and pasteusing a synergistic antimicrobial formula
   
Revue, référence Journal of Chemical and Pharmaceutical Research, 7(5):1352-1360
   
Autres auteurs Djadouni Fatima
Kihal Mebrouk
Heddadji Miloud
   
Mots Clefs tomato, Solanum lycopersicum, bacteriocins, lactic acid bacteria
   
Résumé
   The aim of this study was to assess the potential of lactic acid bacteria to inhibit the outgrowth of some common food-spoiling fungi and bacteria. 40 lactic acid bacteria (LAB) and 20 Bacillus strains isolated from the fermented tomato (Solanum lycopersicum) for their capacity to produce antimicrobial activities against several bacteria and fungi. The strain designed LBc03 has been selected for advanced studies. The supernatant culture of this strain inhibits the growth of Escherichia coli, Staphylococcus aureus and Aspergilus sp. Based on the cultural, morphological, physiological and biochemical characteristics, LBc03 was identified as Leuconeustoc spp. Its antimicrobial compound was determined as a proteinaceous substance, but it is possible that the bacteriocin may also be bound to other molecules like a lipid or a carbohydrate moiety. Metabolite extracts from selected LAB were more effective in preserving tomato paste and sauce stored at 4°C against spoilage bacteria like E. coli and the application of bio-preservative should be encouraged in food processing industries
Article 19 :Année de publication 2015
Titre Resistance at Low Ph Values and Bile Tolerance for Selection of Bifidobacterium Strains Isolated from New Born Feces as Potential Probiotic
   
Revue, référence Advances in environmental Biology, 9(14) 2015 pp 122-128
   
Autres auteurs Kheira Mehdi
Miloud Hadadji
Bachir Benkaddour
Betache Guessas
Mebrouk Kihal
   
Mots Clefs bifidobacteria, bifidobacterium longum, probiotic, lactic acid, acetic acid.
   
Résumé
   With the growing interest in health consciousness and idea of health promotion without associated health risks, the concept of probiotic foods has attracted much attention. Microbe such as Bifidobacterium is the most common organisms used as probiotic. In this study, 09 strains of bifidobacteria were isolated from new born feces, and identified using the API 20 A kits. The main phenotypic characteristic of Bifidobacterium is the production of lactic and acetic acids with a theoretical molar ratio (acetic:lactic) of 3:2, this organic acids were assessed with HPLC system. The carbohydrate fermentation permitted us to identifier 03 species b.longum (04 strains), b.breve (03starins) and b.bifidum (02 strains). This present work investigated the survival ofBifidobacteria in the gastrointestinal transit under in vitro conditions; tolerate of low ph of the stomach and survive under 0,3, 0,5, and 1% of bile concentration. Results showed a large variation in the viability of all strains in both, low ph and high concentration of bile. The only strain how present a highest rate of surviving is b.longum which has been selected for further investigation in vivo
Article 18 :Année de publication 2014
Titre Purification of bacteriocin BacPC from Pidiococcus pentocaseus sp. suitable for foods preservation
   
Revue, référence Journal of Food Science and Engineering, 06 ;07/N2014
   
Autres auteurs Djadouni Fatima
Heddadji Miloud
Kihal Mebrouk
   
Mots Clefs Pediococcus pentosaceus sp., Staphylococcus aureus, bacteriocins, purification, MIC.
   
Résumé
   Bacteriocins were metabolized products of food – grad, microorganisms and some of which were used as food preservative to improve the food safety. Bacteriocin producing Pediococcus pentosaceus (BacPC) was protein in nature with antimicrobial effects on some clinically important food borne pathogens. This strain was isolated from the milk products samples and they were cultivated on MRS agar and identified using biochemical methods. The purification technologies, the activity determination, and the characteristics of the bacteriocin were also explained. The results suggested that the protein bands were observed with sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) as a single band with a molecular mass 19 KDa (BacPC). The mode of action of the partial purified Bacteriocin was identified as bactericidal against Staphylococcus aureus. The minimal inhibitory concentration (MIC) of bactériocin (BacPC) for the indicator organism S. aureus was 6 mg.ml-1. Results presented here support the idea that the bacteriocin may propose some industrial advantage that renders it as a good natural food biopreservative candidate.
Article 17 :Année de publication 2014
Titre Isolation and Identification of Lactic Acid Bacteria from Algerian Goat’s Milk and Their Major Technological Traits
   
Revue, référence World Applied Sciences Journal, 06,07/N2014
   
Autres auteurs Djadouni Fatima
Heddadji Miloud
Boungeb Karima
   
Mots Clefs Pidiococcus pentocaseus sp, Staphylococcus aureus, bacteriocin-like substance, physicochemical characterization , food ingredients.
   
Résumé
   Bacteriocins produced by lactic acid bacteria offer potential as tools for ensuring food safety and quality. The current research aimed to identify and characterize a bacteriocin- like substance produced by Pidiococcus pentocaseus sp. isolated from Algerian goat’s milk. The production of this antimicrobial during the stationary growth phase, destruction of antimicrobial activity by proteolytic enzymes indicated that the antimicrobial is a bacteriocin. The bacteriocin proved to be active against gram positive bacteria i.e. isolates of Staphylococcus aureus, and was heat labile as the antimicrobial activity was destroyed by heating after120°C for 15 min. Bacteriocin activity was stable after three months of storage at 4°C and -20°C, for 75 min of exposure to UV light and at pH values between 2.0 and 6.0. This bacteriocin was also found to lyse sensitive cells. Results revealed that an increase in bacteriocins activity of the strain against S. aureus on increasing the concentration of NaCl and KCl up to 5% and in the presence of spices 5%. Results presented here support the idea that the bacteriocin may propose some industrial advantage that renders it as a good natural food biopreservative candidate
Article 16 :Année de publication 2014
Titre Characterization and Potential Probiotic Attributes of Lactobacillus plantarum DU10 Isolated from Algerian Raw Camel Milk
   
Revue, référence Biotechnology, 13: 282-288.2014
   
Autres auteurs Zergui Amina
Arul Venkatesan
Zergui Asma
Saidi Noureddine
Merzouk Yamina
Heddadji Miloud Kihal Mebrouk
   
Mots Clefs Lactobacillus plantarum, probiotic, Lactic acid bacteria, Camel milk, antimicrobial
   
Résumé
   Lactic acid bacteria have long been considered safe and suitable for human consumption when administered in adequate amounts. The aim of this study is to investigate the probiotic properties of Lactobacillus plantarum DU10 isolated from Algerian raw camel milk. The analysis of haemolytic and gelatinase activity, bile tolerance, cholesterol lowering capacity, acid resistance, exopolysaccharide and biomolecule production were established. The results revealed normal growth of Lactobacillus plantarum in the presence of bile salt concentrations, gastric and intestinal fluid. This strain was able to reduce cholesterol and the majority of cells were viable at pH 2.0 even after 24 h of incubation and can produce exopolysaccharides and antimicrobial compounds. No gelatinase and haemolytic activity was detected. Natural resistance to some antibiotics was observed. According to these results, this probiotic strain could be proposed as adjunct culture and exploited for food manufacture as a biocontrol agent.
Article 15 :Année de publication 2014
Titre Isolation and Identification of Lactic Acid Bacteria fromAlgerian Goat’s Milk and Their Major Technological Traits
   
Revue, référence International Journal of ChemTech Research, Vol.8, No.1, pp 06-14,
   
Autres auteurs Djadouni Fatima
Heddadji Miloud
Boungab Karima
   
Mots Clefs Pidiococcus pentocaseus sp, Staphylococcus aureus, bacteriocin-like, substance, physicochemical characterization, food ingredients
   
Résumé
   Bacteriocins produced by lactic acid bacteria offer potential as tools for ensuring food safety and quality. The current research aimed to identify and characterize a bacteriocinlike substance produced by Pidiococcus pentocaseus sp. isolated from Algerian goat’s milk. The production of this antimicrobial during the stationary growth phase, destruction of antimicrobial activity by proteolytic enzymes indicated that the antimicrobial is a bacteriocin. The bacteriocin proved to be active against gram positive bacteria like isolates of Staphylococcus aureus, and was heat labile as the antimicrobial activity was destroyed by heating after 120°C for 15 min. Bacteriocin activity was stable after three months of storage at 4°C and -20°C, for 75 min of exposure to UV light and at pH values between 2.0 and 6.0. This bacteriocin was also found to lyse sensitive cells. Results revealed that an increase in bacteriocins activity of the strain against Staphylococcus aureus on increasing the concentration of NaCl and KCl up to 5% and in the presence of spices 5%. Results presented here support the idea that the bacteriocin may propose some industrial advantage that renders
Article 14 :Année de publication 2013
Titre Identification and Physiological Properties of Bifidobactérium Strains Isolated from Different Origin
   
Revue, référence Journal of Food Science and Engineering , 3 196-206
   
Autres auteurs Fatima Mahmoudi
Hadadji Miloud
Guessas Bettache
Kihal Mebrouk.
   
Mots Clefs Probiotic; Bifidobacterium; acidity; survival; growth; isolate
   
Résumé
   Bifidobacteriaplay an important role in maintaining human health, and suppress harmful bacteria by controlling the pH of the large intestine. About 14 strains of the Bifidobacteriahave been isolated from the faeces of infants nursed exclusively from the maternal milk (their ages less than 5 months) from commercial French yoghurt (active bifidus] and from milk(celia bifidus) on MRS medium (containing 0.05% cysteine-HCl, with nalidixic acid 2 mg m-1). A total of six strain are strict anaerobic and gram-positive Bifidobacteria, identified as, B. longum (60% of the samples) wasthemost frequently found species, followed by B. bifidum(21.0%), B. breve (19%). These strains were evaluated for potential use as probiotics based on their adhesion to intestinal epithelial cells, resistance towards acidic (resistance to low pH) and bile conditions. pH values ranging from 6.5 to 7, however, these strains are sensitive to the pH 8, Bifidobacteriumare mésophiles with optimal growth at 36 °C to 41 °C. All isolates studied have a fast growth in glucose.
Article 13 :Année de publication 2013
Titre Evaluation of in vitro antagonism and protection against enteropathogenic experimental challenge of different strains of Bifidobacterium
   
Revue, référence African Journal of Microbiology Research, Vol. 7(29), pp. 3816-3823
   
Autres auteurs Fatima Mahmoudi
Hadadji Miloud
Guessas Bettache
Kihal Mebrouk.
   
Mots Clefs Intestinal flora; antagonist activity; antimicrobial substances; organic acids; bacteriocins like; enteropathogenes; inhibiting pathogens
   
Résumé
   Gastrointestinal microflora highly impacts their host mainly by performing a great variety of metabolic activities, protecting the host from pathogenic colonization. Mother's milk is a prebiotic factor which stimulates bifidobacteria growth in vivo. All strains of bifidobacteria were isolated on MRS medium (in addition to 0.05% cystéine HCL and 2 mg/l of nalidixic acid) from different origins (breast-fed infant faeces and yoghurt (bifidus). The strains belong to the following species: Bifidobacterium longum, B. Bréve, B. bifidum. We studied the antagonist power of Bifidobacterium against enteropathogenes (S. aureus, Escherichia coli, P. aeruginosa, Salmonella. Sp), using agar diffusion method. In vitro antagonism test showed that our strains were able to produce antagonistic substances against various pathogenic microorganisms. The activity was completely destroyed by the action of proteolytic enzymes, indicating that the biologically active portion is proteinaceous. These properties suggest that inhibitory substance is considered as "Bacteriocin’’; these results emphasize the importance of the antimicrobial activity of Bifidobacterium in the dairy industry. Additional tests are needed to determine the exact nature of the inhibitors.
Article 12 :Année de publication 2013
Titre Screening and identification of lactic acid bacteria isolated from sorghum silage processes in west Algeria
   
Revue, référence African Journal of Biotechnology, Vol. 12(14), pp. 1703-1709
   
Autres auteurs Chahrour W
Merzouk Y
Henni J. E
Hadadji Miloud
Kihal Mebrouk.
   
Mots Clefs Lactic acid bacteria; identification; silage; sorghum; evolution; amylolytic; technology; species
   
Résumé
   The lactic acid bacteria (LAB) isolated from sorghum (Sorghum bicolor. L.) silage were identified during different periods of evolution of sorghum silage in west Algeria. Morphological, physiological, biochemical and technological techniques were used to characterize lactic acid bacteria isolates. A total number of 27 representatives of lactic acid bacterial strains were retained and among them four dominant genus were identified as Lactobacillus (44%), Lactococcus (14.81%), Weissella (29.62%) and Leuconostoc (11.11%). The representative species identified were Lactobacillus brevis (25%), Lactobacillus pentosus (3.7%), Lactobacillus manihotivorans (11.11%), and Lactobacillus fermentum (3.7%). Lactococcus lactis subsp. lactis biovar. diacetylactis (14.81%), Weissella cibaria (7.2%), Weissella minor (11.11%), Weissella soli (3.7%), Weissella viridescense (7.2%) and Leuconostoc mesenteroides subsp. mesenteroides (11.11%). Only two strains of lactic acid bacteria were amylolytic. These results will enable future research on the relationship between LAB species and silage fermentation quality.
Article 11 :Année de publication 2013
Titre Characterization and determination of the factors affecting anti-listerial bacteriocins from Lactobacillus plantarum and Pediococcus pentosaceus isolated from dairy milk products
   
Revue, référence African Journal of Food Science, Vol. 7(2) pp. 35-44
   
Autres auteurs Djadouni Fatima
Kihal Mebrouk
   
Mots Clefs Lactobacillus plantarum, Pediococcus pentosaceus, bacteriocin activity, enzymes solvents, temperature, pH, salts, spices
   
Résumé
   Lactobacillus plantarum and Pediococcus pentosaceus strains isolated from dairy milk products, produced bacteriocins that displayed a wide spectrum of antimicrobial activity against Listeria ivanovii and food spoilage microorganisms. The two bacteriocins were thermally stable over a wide temperature range up to 100°C for 15 min and retained their activity at pH 2.0 to 6.0. Full bacteriocins activity were stable after three months of storage at 4 and -20°C, for 75 min of exposure to UV light, bacteriocin produced by P. pentosaceus was completely destroyed, but the second L. plantarum remained stable after the same time of exposure; treatment with proteolytic enzymes resulted in a remarkable stability of activity. Results obtained showed an increase in bacteriocins activity of the both strains against L. ivanovii on increasing the concentration of NaCl and KCl up to 5%, in presence of spices 5%, stability to acetone and hexane indicated that both surfaces were rather hydrophilic and bipolar. Further studies are required regarding suitable bioprocessing strategies for an efficient bacteriocin production process.
Article 10 :Année de publication 2013
Titre Identification and Physiological Properties ofBifidobactérium Strains Isolated from Different Origin
   
Revue, référence Journal of Food Science and Engineering, 3 (2013) 196-206
   
Autres auteurs Fatima Mahmoudi
Hadadji Miloud
Guessas Bettache
Kihal Mebrouk
   
Mots Clefs Probiotic, Bifidobacterium, acidity, survival, growth, isolate
   
Résumé
   Bifidobacteria play an important role in maintaining human health, and suppress harmful bacteria by controlling the pH of the large intestine. About 14 strains of the Bifidobacteria have been isolated from the faeces of infants nursed exclusively from the maternal milk (their ages less than 5 months) from commercial French yoghurt (active bifidus] and from milk (celia bifidus) on MRS medium (containing 0.05% cysteine-HCl, with nalidixic acid 2 mg m-1). A total of six strain are strict anaerobic and gram-positive Bifidobacteria, identified as, B. longum (60% of the samples) was the most frequently found species, followed by B. bifidum (21.0%), B. breve (19%). These strains were evaluated for potential use as probiotics based on their adhesion to intestinal epithelial cells, resistance towards acidic (resistance to low pH) and bile conditions. pH values ranging from 6.5 to 7, however, these strains are sensitive to the pH 8, Bifidobacterium are mésophiles with optimal growth at 36 °C to 41 °C. All isolates studied have a fast growth in glucose.
Article 09 :Année de publication 2012
Titre Characterization and Technological Properties of Bifidobacterium Strains Isolated from Breast-fed Infants
   
Revue, référence Journal of Food Science and Engineering, 2 576-58
   
Autres auteurs Bahloul Halima Auras
Hadadji Miloud
Guessas bettache
Saidi Noureddin
Kihal mebrouk.
   
Mots Clefs Ecology; Bifidobacterium; antibiotic resistance; kinetics of growth; acidity
   
Résumé
   Bifidobacteriarepresent the largest group of human intestinal bacteria. They have an important place in human health and represent the dominant group microflora of the newborn breast-fed. Following the behavior of strains of Bifidobacteriaisolated from the breast-fed infants and from saline rehydration solution was considered in order to develop therapeutic fermented milk. Samples from newborn infants aged 10 months, or from a saline rehydration solution (Celia/Develop ORS) containing Bifidobacteriasold was used and isolated strains belonged to breve and longum species. Those strains showed preferences to neutral pH. They are mesophilic and tolerate high temperatures (42 °C). Glucose was commonly carbohydrate usedin selective media for Bifidobacteria. Production of titratable acidity and therefore lowering the pH varies from one strain to another.
Article 08 :Année de publication 2012
Titre Isolation and Identification of Lactic Acid Bacteria from Dhan, a Traditional Butter and Their Major Technological Traits
   
Revue, référence World Applied Sciences Journal, 17 (4): 480-488
   
Autres auteurs Guessas Bettache
Adjoudj Fatma
Hadadji Miloud
Kihal Mebrouk.
   
Mots Clefs Lactic acid bacteria; Lactobacillus; Dhan Traditional; fermented milk butter; Households
   
Résumé
   A total of 5 samples of traditional fermented milkbutter (Dhan) were collected from individual households. Lactic acid bacteria dominated the microflora of these samples, especially the genera Leuconostoc, Lactococcus and Lactobacillus. Other groups identified included pyogenic streptococci and enterococci. The dominant lactococci species was Lactococcus lactis subsp. lactis. Eighty-three percent of the Leuconostoc isolates were identified as Leuconostoc mesenteroidessubsp.dextranicum. Other species identified included Leuconostoc citreum, Leuconostoc lactis, Lactobacillus delbrueckiisubsp. lactisand Lactobacillus plantarum
Article 07 :Année de publication 2012
Titre Bioprospecting of Leuconostoc mesenteroides strains isolated from Algerian raw camel and goat milk for technological properties useful as adjunct starters
   
Revue, référence AfricanJournal of Microbiology Research. , Vol 6(13) pp 3192-3201
   
Autres auteurs Zarour kenza
Benmechernene Zineb
Hadadji Miloud
Moussa Boudjmeaa Boumediene
Henni Djaml eddine
Kihal Mebrouk.
   
Mots Clefs Technological; Leuconostoc; milk; growth kinetic; carbon dioxide; yeast extract; antibiotics.
   
Résumé
   Leuconostoc species are lactic acid bacteria widely used in milk fermentation. Based on morphological, physiological and biochemical analysis, 18 strains of Leuconostoc mesenteroides were isolated and identified from 10 samples of goat's milk and camel's milk. Strains were identified as follows 09 strains of L. mesenteroides subsp. mesenteroides and 09 strains of L. mesenteroides subsp. dextranicum. The results of technological tests of the strains showed that strains produced dextran, carbon dioxide, and resist to 55°C for 15 min, which promote their industrial use. The growth kinetic, acidification evolution and carbon dioxide production of L. mesenteroides subsp. dextranicum strain in skim milk at 30°C were slightly higher than L. mesenteroides subsp. mesenteroides. Addition of yeast extract to skim milk stimulates the development of L. mesenteroides subsp. mesenteroides by increasing its growth, acidification activity and evolved CO2. Susceptibility to antibiotics was also evaluated on 33 antibiotics and strains of L. mesenteroides showed resistance to 42.4% of antibiotics used.
Article 06 :Année de publication 2012
Titre Caractérisation microbiologique et technologique des espèces de Leuconostoc mesenteroides isolées du lait cru de chevre et de chamelle d’Algerie.
   
Revue, référence AfricanJournal of Microbiology Research, Revue Nature et technologie N°8
   
Autres auteurs Zarour kenza
Benmechernene Zineb
Hadadji Miloud
Moussa Boudjmeaa Boumediene
Henni Djaml eddine
Kihal Mebrouk
   
Mots Clefs Technological, Leuconostoc, milk, growth kinetic, carbon dioxide, yeast extract, antibiotics
   
Résumé
   Leuconostoc species are lactic acid bacteria widely used in milk fermentation. Based on morphological, physiological and biochemical analysis, 18 strains of Leuconostoc mesenteroides were isolated and identified from 10 samples of goat's milk and camel's milk. Strains were identified as follows 09 strains of L. mesenteroides subsp. mesenteroides and 09 strains of L. mesenteroides subsp. dextranicum. The results of technological tests of the strains showed that strains produced dextran, carbon dioxide, and resist to 55°C for 15 min, which promote their industrial use. The growth kinetic, acidification evolution and carbon dioxide production of L. mesenteroides subsp. dextranicum strain in skim milk at 30°C were slightly higher than L. mesenteroides subsp. mesenteroides. Addition of yeast extract to skim milk stimulates the development of L. mesenteroides subsp. mesenteroides by increasing its growth, acidification activity and evolved CO2. Susceptibility to antibiotics was also evaluated on 33 antibiotics and strains of L. mesenteroides showed resistance to 42.4% of antibiotics used.
Article 05 :Année de publication 2011
Titre Screening of Bacteriocin-Producing Lactic Acid Bacteria Isolated from West Algerian Goat’s Milk
   
Revue, référence Global Journal of Biotechnology & Biochemistry, 6 (3): 154-161,
   
Autres auteurs N. Saidi
M. Hadadji
B. Guessas
   
Mots Clefs Lactic Acid Bacteria, Bacteriocin, Milk, Lactococcus Interaction, Bacteriocin
   
Résumé
   Fifty nine lactic acid bacteria isolated from Algerian goat’s milk and previously selected according to their technological properties. They were screened for antimicrobial activity. From 3258 bacterial couples brought into the study, we observed 747 cases of inhibitions (22.93%). The results obtained showed that the lactobacilli have high spectrum of action. Thus, for the various species: Lc. lactis subsp. lactis (40.1%); Lc. lactis subsp. lactis biovar. diacetylactis (29.1%); Leuconostoc (25.8%); Streptococcus (56.9%); Pediococcus (36.5%) and Lactobacillus (13.5%). For the whole of the interactions brought into studies, the lactobacilli inhibited 392 strains of 1331 couples (29.5%); the other species have a more reduced spectrum of action: Lactococcus (18.76%); Leuconostoc (25.7%); Streptococcus (17.5%); and Pediococcus (5.34%). Six strains showed inhibitory activity in solid medium (well diffusion assay) when tested against the effects of organic acid and hydrogen peroxide were eliminated. These strains did not show inhibitory activity after treatment with proteinase K, trypsin, or "-chymotrypsin. Lactococcus lactis subsp. lactis LCL01 produced a heat stable substance with a proteinaceous nature and with bactericidal action, suggesting a bacteriocin-like. Lactobacillus plantarum LBP01 act positively on Escherichia coli by producing a bacteriocin.
Article 04 :Année de publication 2006
Titre Growth and lactic production by bBifidobacterium longum and Lactobacillus acidophilusin goat’s milk
   
Revue, référence African Journal of Biotechnology, 5 (6) : 505-509.
   
Autres auteurs HADADJI M
AHMED BENSOLTANE
   
Mots Clefs Bifidobacterium longum, Lactobacillus, acidophilus, Fermented milk, Growth, Lactic acid
   
Résumé
   The fitness of prticular strains of Bifidobacteria, Lactobacilli and Streptococci for commercial utilization depends on its growth and acidification of milk as well as itsa cid and oxygen tolerence. From 20 sampls of french commercial yoghurt, one species of Bifidobacteria was identified as Bifidobacterium longum. Also, Lactobacillus acidophilus was isolated and identified from fermented milk.the rate of growth was 0,37h-1 on TPY medium and 0,18h-1 in milk with Bifidobacterium longum. The production of lactic acid was compared with pure and mixed cultures and the values were 90 an 64 mM at 37°C : 82 and140 mM at 45°C . The maximum rate of lactic acid production was obtained with mixed culture at 45°C.
Article 03 :Année de publication 2005
Titre Identification of cultivable Bifidobacterium species isolated from breast-fed infants faeces and their technological properties for potential use as a probiotic cultures..
   
Revue, référence African Journal of Biotechnology, 4 (5) : 422-430.
   
Autres auteurs HADADJI M
BENAAMA R.
SAIDI N.
HENNI D.
KIHAL M
   
Mots Clefs Lactic acid bacteria, Bifidobacterium, probiotic, fermented milk, growth
   
Résumé
   Gastrointestinal microflora exerts a high impact on its host mainly by performing a great variety of metabolic activities, protecting the host against colonization by pathogen and stimulating the gut immune system. The integration of bifidobacteria in dairy products is of interest for reinstalling the intestinal microflora. The mother's milk is a prebiotic factor which stimulate the bifidobacteria growth in vivo. Results obtained in west Algeria area show that the number of bifidobacteria reach 26 109 cfu/g in breast-fed infant feces. The microbiological, fructose–6-phospho-ketolase and the biochemical tests have revealed Bifidobacterium strains. The most prevalent isolates belong to the species Bifidobacterium longum (75%) and Bifidobacterium breve (25%). In order to evaluate the potential use as a starter culture, the occurrence of some selected properties such as growth and survival in fermented milk were investigated. These strains have a fast growth in glucose, galactose and lactose media compared to reference species. All isolates studied are sensitive to the pH 8. The B. breve strain support the conservation conditions in pure culture better than in mixed culture with Streptococcus thermophilus or Lactobacillus acidophilus.
Article 02 :Année de publication 2005
Titre Inhibition of Staphylococcus aureus growth in milk by lactic acid bacteria
   
Revue, référence Dirasat, 32. 3 : 53-60
   
Mots Clefs
   
Résumé
    From ancient times the arid zones of Sahara, south Algeria, stay in a good state without signified contamination with biological and chemical matters. At the last five decades, the zones show large movement of population, therefore that became a new source of microbial and chemical contamination. The microbiological quality of drinking water has been evaluated in 28 samples from underground wells and foggara water which were analyzed. The essential microflora : aerobic bacteria (29,33 ± 0,44) cfu per100 ml, total coliforms (6,6 ± 0,15) cfu per 100 ml, fecal coliforms (2,33 ± 0,42) cfu per 100 ml and fecal streptococci (1,51 ± 0,66) cfu per 100 ml. The pH ranged from 6,22 to 7,34. Likewise, in 100 % of drinking water more than 71,42 % was non drinking water. Keys word : Drinking water, coliforms bacteria, foggara,Adrar, Algeria, arid zones.
Article 01 :Année de publication 2002
Titre Caractérisation des bactéries lactiques isolées du lait cru de chèvre des regions arides
   
Revue, référence J. Alg. Reg. Arides / Journal Algérien des Régions Arides, . 1 : 01-11.
   
Autres auteurs SAIDI N.
GUESSAS B.
BENSALAH F.
BADIS A.
HADADJI M.
HENNI D.E.
PREVOST H.
KIHAL M
   
Mots Clefs Raw milk
   
Résumé
   La diversité et la densité des bactéries lactiques du lait cru de chèvre des zones arides de l’ouest d’Algérie ont fait l'objet d’analyses phénotypiques, physiologiques et biochimiques. L'étude de 206 souches de bactéries lactiques a révélé la présence de 115 de formes cocci et 91 bâtonnets. Les cocci sont représentés par les genres Lactococcus (76,16%), Streptococcus thermophilus (14,78%) et Leuconostoc (8,6%). Lactococcus lactis subsp lactis est l’espèce dominante. Les espèces de lactobacilles détectées sont curvatus (25,25%), helviticus (10,98%), plantarum (9,89%), reuteri (9,89%), casei (7.69%), brevis (5,49%), bulgaricus (5,49%), paracasei (4,39%) et acidophilus (2,19%). Deux souches de Lactococcus lactis subsp lactis possèdent une activité protéolytique considérable. Le pouvoir acidifiant obtenu par les différentes souches testées en milieu lait se situe entre 42,2 mM et 110,6 mM en culture pure. En revanche, l’évaluation de la cinétique d’acidification en culture mixte fait apparaître différentes interactions positives et négatives.



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