MOURAD Guetouache

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MOURAD Guetouache

قطواش موراد

mourad.guetouache@univ-msila.dz

0663312859

  • Departement of Microbiology and biochemistry
  • Faculty of Sciences
  • Grade MCA
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About Me

Research Domains

Microbiologie Appliquée

Location

Msila, Msila

Msila, ALGERIA

Code RFIDE

  • 1977-09-11 00:00:00

  • MOURAD Guetouache birthday

  • 2023-12-26
  • 2023-12-26

    Proteolytic activity of Lactic Acid Bacteria Isolated from Traditional Butter Produced in Djelfa Province of Algeria

    Different tests of characteristics were utilized to identify lactic acid bacteria (LAB) isolated from traditional butter collected from various rural areas in Djelfa Province. Out of 177 isolates, 79 LAB strains were obtained and purified. The findings demonstrate that the obtained isolates represent a diverse range of Lactobacillus, Lactococcus, Enterococci, and Leuconostoc genera, thereby characterizing the biodiversity of the studied traditional butter. Only Gram-positive and catalase-negative isolates were identified at the species level. The most prevalent LAB species were Lactobacillus alimentarius (15.19%), Lactobacillus plantarum (22.78%), Lactobacillus fermentum (18.99%), Lactobacillus brevis (06.33%), Lactococcus lactis (12.66%), Lactococcus cremoris (06.33%), Leuconostoc mesenteroides (06.33%), and Enterococcus faecalis (11.39%). The average pH of the samples was 6.06 ± 0.34, and the results of the microbiological analysis revealed a total mesophilic aerobic flora (TMAF) count of 2.22 ± 0.68. Keywords: Acid Lactic Bacteria, butter, Characterization, proteolytic activity .

    Citation

    Meriem NAIDJI , Mourad GUETOUACHE , Omar AOUN , ,(2023-12-26), Proteolytic activity of Lactic Acid Bacteria Isolated from Traditional Butter Produced in Djelfa Province of Algeria,3rd International Conference on Scientific and Academic Research,Konya / Turkey

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  • 2023-12-25
  • 2023-12-25

    Characterization and identification of lactic acid bacteria isolated from Algerian traditional dairy products

    Various types of fermented dairy products exist worldwide. Their nature depends on the type of milk used, pretreatment, fermentation conditions and subsequent treatment. The fermentation of milk primarily involves lactic acid bacteria (LAB). Morphological, biochemical and technological characteristics were employed to identify lactic acid bacteria (LAB), isolated from traditional dairy products (Butter, Klila and Jben) was collected from different rural areas of the province of Djelfa. 277 lactic acid bacteria strains were isolated, with 170 (61.37%) of them belonging to lactic acid cocci others (38.63%) to the lactic acid bacilli. Their proportion were Lb. plantarium (13.72%). Key words : traditional dairy products, lactic acid bacteria, fermentation.

    Citation

    Meriem NAIDJI , Mourad GUETOUACHE , Omar AOUN , ,(2023-12-25), Characterization and identification of lactic acid bacteria isolated from Algerian traditional dairy products,3rd International Conference on Scientific and Academic Research,Konya / Turkey

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  • 2023-11-13
  • 2023-11-13

    Composition et valeur nutritionnelle du lait cru

    Le lait est une ressource considérable de produits dont la composition varie. Quatre composants sont dominants en termes quantitatifs : l'eau, les graisses, les protéines et le lactose ; tandis que les composants mineurs sont des minéraux, des enzymes, des vitamines et des gaz dissous. Il répond à la demande du consommateur qui recherche des produits de plus en plus innovants et de qualité constante. L'industrie laitière a besoin d'exploiter toutes les richesses de cette matière première à la fois simple en apparence et complexe dans sa composition. En général, le lait de vache est moins riche en lactose, en matières grasses et en protéines. En revanche, la teneur en minéraux est similaire. Mots clés : Composition du lait, élément, nutrition, composants.

    Citation

    Meriem NAIDJI , Mourad GUETOUACHE , Omar AOUN , ,(2023-11-13), Composition et valeur nutritionnelle du lait cru,WORLD SCIENCE DAY FOR PEACE AND DEVELOPMENT WDSPD2023,BLIDA UNIVERSITY

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  • 2023-11-12
  • 2023-11-12

    Characterization of traditional Algerian cheese “Klila” prepared with raw milks.

    Cheese Klila is an Algerian traditional fermented cheese, found and consumed in Algeria. The traditional cheese Klila occupies an important socio-economic place in the semi-urban environment and rural of the East of Algeria. It is the most popular traditional cheese and its artisanal manufacturing procedure is at rest in use today. The processing consists of moderate heating of “Lben” until it becomes curdled, and then tired in muslin. The Klila obtained is consumed as it stands, fresh, or after drying. The objective of this study was to explore the preparation process of “Klila” and in this evaluation, we expose the main categories of traditional Algerian dairy products; we focus largely on the traditional Klila cheese. Keywords: Traditional cheese, Klila, processing

    Citation

    Meriem NAIDJI , Mourad GUETOUACHE , Omar AOUN , ,(2023-11-12), Characterization of traditional Algerian cheese “Klila” prepared with raw milks.,Seizièmes Journées Nationales & Quatrièmes Journées Internationales de Microbiologie «One World, One Health»,Tunisie

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  • 2023-11-09
  • 2023-11-09

    Proteolytic activity of Lactic Acid Bacteria isolated from Algerian Traditional Dairy Products (klila)

    Morphological and biochemical characteristics were employed to identify lactic acid bacteria (LAB), isolated from traditional dairy products (Klila) collected from different rural areas of the province of Djelfa. 277 lactic acid bacteria strains were isolated, with 170 (61.37%) belonging to lactic acid cocci and others (38.63%) to the lactic acid bacilli. Their proportion was Lb. plantarium (13.72%), Lb. fermentum (09.75%), Lb. acidophilus (11.91%), Lb. helveticus (07.94%), Lb. paracasei subsp tolerans (06.14), Lb. casei subsp casei (08.66), Lc. lactis subsp cremoris (07.22%), Lc. lactis biovar (11.19%), Lc. dicetyllactis (10.11%), Lc. raffinolactis (08.30%), Leuconostoc lactis (03.61%), Leuconostoc mesenteroides subsp cremoris (01.44%). The proteolytic system involved in casein utilization provides cells with essential amino acids during growth in milk. It is also of industrial importance due to its contribution to developing the organoleptic properties of fermented milk. Keys words: Lactic acid bacteria, Proteolytic, Casein, Traditional dairy products .

    Citation

    Meriem NAIDJI , Mourad GUETOUACHE , Omar AOUN , ,(2023-11-09), Proteolytic activity of Lactic Acid Bacteria isolated from Algerian Traditional Dairy Products (klila),1er Colloque Doctoral National des Sciences Biologiques CDNSB2023,BLIDA UNIVERSITY

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  • 2018
  • 2018

    Characterization of Lactic Acid Bacteria Isolated from Traditional Butter Produced in Djelfa Province of Algeria

    Morphological, physiological and biochemical characteristics were employed to identify lactic acid bacteria (LAB), isolated from traditional (butter) was collected from different rural areas of the province of Djelfa. Among 177 isolates, 79 lactic acid bacterial (LAB) strains were isolated and purified. The results obtained show that the isolates obtained belong to the following genus Lactobacillus, Lactococcus, Enterococci and Leuconostoc characterize the biodiversity of this traditional butter studied. Only Gram-positive and catalase negative isolates were identified at species level. The most common LAB belonging to the species Lactobacillus alimentarius (15.19 %), Lactobacillus plantarum (22.78 %), Lactobacillus fermentum (18.99 %), Lactobacillus brevis (06.33 %), Lactococcus lactis (12.66 %), Lactococcus cremoris (06.33 %), Leuconostoc mesenteroides (06.33 %) and Enterococcus faecalis (11.39 %). The samples pH average was 6.06 ± 0.34, microbiological analysis results were; total mesophilic aerobic flora (TMAF) (2, 22 ± 0, 68).10 3cfu/ml, total coliforms 0,54 ± 0.56 ufc/ml, fecal coliforms 0,6 ± 0.50 cfu/ml, yeast (0,48 ± 0.31). 10 cfu/ml, Staphylococcus aureus, Salmonella and moulds weren’t detected.

    Citation

    Mourad GUETOUACHE , , (2018), Characterization of Lactic Acid Bacteria Isolated from Traditional Butter Produced in Djelfa Province of Algeria, Biosciences Biotechnology Research Asia, Vol:15, Issue:3, pages:737-746, Biosciences Biotechnology Research Asia

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  • 2015
  • 2015

    Characterization and identification of lactic acid bacteria isolated from traditional cheese (Klila) prepared from cow's milk

    Various types of fermented dairy products exist worldwide. Their nature depends on the type of milk used, pretreatment, fermentation conditions and subsequent treatment. The fermentation of milk primarily involves lactic acid bacteria (LAB). Among these, theKlila is a hard variety cheese made by using the traditional procedures in the home, without using a starter culture. The different samples of traditional cheese (Klila) studied were collected from the rural area of the province of Djelfa. Isolates were phenotypically characterized by their capability to ferment different carbohydrates and additional biochemical tests. 132 lactic acid bacterial strains were isolated, purified and identified to all belong to the genus, Lactobacillus, their proportion were Lactobacillus plantarum (18.94%), Lactobacillus casei (18.18%), Lactobacillus fermentum (21.97%), Lactobacillus acidophilus (12.88%), Lactobacillus brevis (14.39%), Lactobacillus alimentarus (03.03%), Lactobacillus intestinalis (06.06%) and Lactobacillus helveticus (04.56%). These lactic acid bacteria were isolated against Staphylococcus aureus. Isolates L. fermentum,L. intestinalis and L. acidophilus were selected for their strong bactericidal activity against S. aureus.

    Citation

    Mourad GUETOUACHE , , (2015), Characterization and identification of lactic acid bacteria isolated from traditional cheese (Klila) prepared from cow's milk, African Journal of Microbiology Research, Vol:9, Issue:2, pages:71-77, academic Journal

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  • 2015
  • 2015

    Technological and Biochemical characterization of Lactic Acid Bacteria isolated from Algerian Traditional Dairy Products

    Morphological, biochemical and technological characteristics were employed to identify lactic acidbacteria (LAB), isolated from traditional dairy products (Butter, Klila and Jben) was collected from different ruralareas of the province of Djelfa. 277 lactic acid bacteria strains were isolated, with 170 (61.37%) of them belongingto lactic acid cocci others (38.63%) to the lactic acid bacilli. Their proportion wereLb. plantarium (13.72%),Lb. fermentum (09.75%),Lb. acidophilus (11.91%),Lb. helveticus (07.94%),Lb. paracasei subsp tolerans(06.14), Lb. casei subsp casei (08.66), Lc. lactis subsp cremoris (07.22%), Lc. lactis biovar (11.19%),Lc. dicetyllactis (10.11%),Lc. raffinolactis (08.30%), Leuconostoc lactis (03.61%), Leuconostoc mesenteroidessubsp cremoris (01.44%). But these proportions were depending on the product tested as follows: Butter(14.08%), Klila (07.58%) and Jben (78.34%). Presumptive lactobacilli counts ranged from 1.5x10 to 3.4x10+3+8cfu/ml, presumptive lactococci levels varied from 2.2.10 to 4.2.10 cfu/ml, presumptive Leuconostoc levels+2+6ranged from 2.8x10 to 7.2.10 CFU/ml. According to the method of Bradford (1976). Proteolytic strains+1+3GM99, GM27, GM31, GM10 and GM14 isolated from these traditional products have an averageconsumption rate of the casein equal to (833 μg/h, 820 μg/h, 809 μg/h, 530 μg/h and 216 μg/h),respectively. The proteolytic system involved in casein utilization provides cells with essential amino acidsduring growth in milk and is also of industrial importance due to its contribution to the development oforganoleptic properties of fermented milk.

    Citation

    Mourad GUETOUACHE , , (2015), Technological and Biochemical characterization of Lactic Acid Bacteria isolated from Algerian Traditional Dairy Products, World Applied Sciences Journal, Vol:33, Issue:2, pages:234-241, IDOSI Publications

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  • 2015
  • 2015

    Identification and Characterization of Lactic Acid Bacteria Isolated fromRural Traditional Cheese (Jben) of Djelfa Province

    Five samples of traditional cheese (Jben) collected in rural area of Djelfa, Algeria. Were studied bydetermination of morphological, cultural, physiological and biochemical characteristics. Among 104 isolates29 lactic acid bacterial (LAB) strains were isolated and purified. This study shows that the biodiversity of thistraditional cheese studied is characterized by enterococci, lactobacilli and lactococci. The most common lacticacid bacteria belonging to the speciesLactococcus lactis(10.34%), Lactococcus raffinolactis (6.90%),Lactococcus cremoris(06.90%), Lactobacillus Plantarium(13.79%), Lactobacillus rhamnosus(10.34%),Lactobacillus fermentum(10.34%),Lactobacillus acidophilus(13.79%),Lactobacillus casei(10.34%),Lactobacillus helveticus(06.90%) and other species of the genusEnterococcus(10.34%).The samples pHaverage was 4, 42 ± 0.15, mean titratable acidity value was 79.4 ± 3, 11 °D and microbiological analysis resultswere; total mesophilic aerobic bacteria 6.12 x 10 UFC/g, Coliform bacteria 1.04 x 10 UFC/g, Yeast 1.08 x 10644UFC/g. Staphylococcus, Salmonellaand Moulds weren’t detected. In this work, we tested the acidifyingpower, proteolytic activity and the antimicrobial effect of these LAB isolated againstBacillus subtilis,Staphylococcus aureus and Escherichia coli. The strains (GM13, GM11, GM33, GM20, GM60 and GM40) wereselected for its strong bactericidal activity against Staphylococcus aureus. The action of the bacteriocins waseliminated by proteolytic enzymes.

    Citation

    Mourad GUETOUACHE , , (2015), Identification and Characterization of Lactic Acid Bacteria Isolated fromRural Traditional Cheese (Jben) of Djelfa Province, International Journal of Microbiological Research, Vol:6, Issue:3, pages:175-187, IDOSI Publications

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  • 2015
  • 2015

    Effect of Season on Potential Nutritive Value, Methane Production and Condensed Tannin Content of Fourwing Saltbush (Atrilplex canescens)

    The current trail was conducted to study the effect of season on the potential nutritive value, methane production and condensed tannin of Atriplex canescens sampled at three different seasons (winter, spring and summer). Gas and methane productions of Atriplex canescens were determined at 24 h incubation time. Season of sampling had a significant effect (p <0.05) on the chemical composition, gas production, methane production, metabolizable energy and in vitro dry matter digestibility of Telly and Terry. The CP content was lower in spring (167.68 g/kg DM) and summer (171.08 g/kg DM) versus winter (200.89 g/kg DM). In winter and spring, Atrilplex canescens had higher (p <0.05) NDF, ADF, ADL and HCL contents than in summer. In all the seasons, condensed tannins and EE content were generally low, whereas the ash content was extremely high (p <0.05) with (243.8 g/kg DM) in spring and (197.3 g/kg DM) in winter. Sampling season had a significant effect on the nutritive value of Atrilplex canescens. Its nutritive value decreased in spring and increase in summer and winter. Atrilplex canescens should be grazed or harvested during winter and summer since these seasons provide this shrub with high ME and CP content for ruminant.

    Citation

    Mourad GUETOUACHE , , (2015), Effect of Season on Potential Nutritive Value, Methane Production and Condensed Tannin Content of Fourwing Saltbush (Atrilplex canescens), Global Veterinaria, Vol:14, Issue:2, pages:166-172, IDOSI Publications

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  • 2014
  • 2014

    SANITARY QUALITY AND ECOLOGY OF THE LACTIC BACTERIA ISOLATED FROM TRADITIONAL BUTTER

    Three samples of traditional butter were collected from the rural area (Djelfa). Were analyzed for their physicochemical parameters (pH and acidity) and microbiological. Butter is an easy to spread produced exclusively from milk and cream consists essentially of fat, water and a small amount of solids. After collection, the sample A1 (year 2012) of butter has investigated a charge of Clastridium (2.5 x 105 ufc / g), with a total absence of total coliforms, fecal coliforms and total aerobic mesophilic flora. Counts and identification of isolated samples from two traditional butter belonging to the region (A1 and A2) lactic acid bacteria; were performed on 42 strains isolated 20 strains have been identified and purified to 75% Lactobacillus and Lactococcus 25%.

    Citation

    Mourad GUETOUACHE , , (2014), SANITARY QUALITY AND ECOLOGY OF THE LACTIC BACTERIA ISOLATED FROM TRADITIONAL BUTTER, International Journal of Research in Applied, Natural and Social Sciences, Vol:2, Issue:9, pages:97-104, Impact Journals

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  • 2014
  • 2014

    Composition and nutritional value of raw milk

    Milk is a considerable resource of products whose composition varies. Four components are dominant in quantitative terms: water, fat, protein and lactose; while theminor components are minerals, enzymes, vitamins, and dissolved gases. It satisfiesthe demand of the consumer who seeks more and more innovative products with consistent quality.The dairy industry needs to utilize all the riches of this raw material,which is bothsimplein appearance and complex incomposition.In general, cow milk is less rich in lactose, fat content and protein. On the other hand, the mineral content is similar.

    Citation

    Mourad GUETOUACHE , , (2014), Composition and nutritional value of raw milk, Issues in Biological Sciences and Pharmaceutical Research, Vol:2, Issue:10, pages:97-104, Natural and Social Sciences

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