MOURAD Guetouache
قطواش موراد
mourad.guetouache@univ-msila.dz
0663312859
- Departement of Microbiology and biochemistry
- Faculty of Sciences
- Grade MCA
About Me
Research Domains
Microbiologie Appliquée
LocationMsila, Msila
Msila, ALGERIA
Code RFIDE- 1977-09-11 00:00:00
-
MOURAD Guetouache birthday
- 2025-12-20
-
2025-12-20
Avian malaria: an in-depth overview on its biology, epidemiology, pathogenesis, clinical features, economic impacts, diagnostic, treatment and control strategies
Avian malaria is a serious disease affecting diverse bird species worldwide, caused by protozoan parasites of the genus Plasmodium and transmitted exclusively by infected mosquitoes. The parasite completes its life cycle in both the avian host and the mosquito vector, undergoing multiple developmental stages. Clinical signs range from mild to severe and may include lethargy, anemia, respiratory distress, altered feeding behavior, and reduced activity, with young or immunocompromised birds particularly vulnerable to mortality. Diagnosis relies on a combination of clinical observations and laboratory methods, including traditional blood smears and serology alongside molecular tools such as Polymerase Chain Reaction (PCR), Next-Generation Sequencing (NGS), metagenomics, and transcriptomics. Treatment options are limited, typically involving antimalarial drugs such as chloroquine phosphate, primaquine phosphate, mefloquine, sulfachloropyrazine, sulfaquinoxaline, Trimethoprim, and Pyrimethamine-sulfadoxine combination along with supportive care and environmental management. Control strategies target both vectors and hosts, including habitat modification, chemical application, chemo-sterilization, the use of endosymbionts like Wolbachia, housing management, drainage of water bodies, biosecurity measures, vaccination, and the rearing of genetically resistant avian breeds. Ongoing research into the ecology of avian malaria and its vectors is essential for developing effective prevention strategies and mitigating its impact on vulnerable bird populations. This review synthesizes current knowledge on the epidemiology, transmission dynamics, and ecological consequences of avian malaria, with the goal of informing conservation and management strategies.
Citation
Mourad GUETOUACHE , , (2025-12-20), Avian malaria: an in-depth overview on its biology, epidemiology, pathogenesis, clinical features, economic impacts, diagnostic, treatment and control strategies, Journal of Parasitic Diseases, Vol:49, Issue:4, pages:40, Springer Nature
- 2025-04-14
-
2025-04-14
Phoenix dactylifera L. date stone oil: Physicochemical characterization, antioxidant activity and bacterial inhibition
Objectives: Date stones are generally regarded as waste in the agri-food industry. They are mainly discarded or partially incorporated into animal feed. Several studies have revealed their richness in interesting biochemical and mineral substances. Here, we characterize the date stone oil from the Algerian cultivars: Ghars and Deglet Nour. We also assess the antioxidant and the antibacterial activities of Ghars date stone oil. Material and methods: The vegetal oil was obtained using a Soxhlet apparatus with the agro-solvent Hexane for 8 hours, by distillation at a temperature of 40 degrees Celsius. Statistical analyzes using the ANOVA test was performed. Results and discussion: The extraction yield was 10.02 ± 0.54% for the Ghars cultivar and 7.01 ± 0.35% for the Deglet Nour cultivar. Total polyphenols were estimated using the Folin-Ciocalteu reagent, which revealed 0.99 ± 0.01 and 0.74 ± 0.04 mg gallic acid equivalent/g for the Ghars and the Deglet Nour cultivars, respectively. Antioxidant activity was assessed using "2,2 diphenyl-1-picrylhydrazyl; DPPH" method. DPPH• free radical scavenging was evaluated with an IC50 at 32.05 ± 1.01 μg/ml for the Ghars cultivar extract and 26.61 ± 0.12 μg/ml for BHT. Antimicrobial activity was determined on two "Gram-" bacterial strains, and one "Gram+" bacterial strain using the disc-diffusion method. Ghars date stone oil showed antibacterial activity against E. coli strain (Inhibition Diameter = 7-8 mm; 150 µg/ml ). Conclusion: Our study reports interesting properties of date stone oil from the inexpensive Algerian cultivar "Ghars", and shows the importance of this by-product for potential valorization, particularly in food preservation as well as in the cosmetic and pharmaceutical industries. Keywords: Date stones; Oil extraction; Valorization of agri-food by-products; Total polyphenols; Antioxidant activity; Antibacterial activity.
Citation
Mohamed Lamine FREIDJA , Meriem NAIDJI , Mourad GUETOUACHE , Selma BOUDJOUDI, Rokia LALOUANI, ,(2025-04-14), Phoenix dactylifera L. date stone oil: Physicochemical characterization, antioxidant activity and bacterial inhibition,1er Séminaire national en Santé et Sécurité sanitaire des aliments,University of M’sila, ALGERIA
- 2025-04-14
-
2025-04-14
Characterization of Lactic Acid Bacteria Isolated from milk
Macroscopic and microscopic characteristics were employed to identify lactic acid bacteria (LAB), isolated from milk, which was collected from M’sila. Among 50 isolates, 13 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 milk studied. Only Gram-positive and catalase negative isolates were identified at species level. The most common LAB belonging to the species Lactococcus cremoris (06.33 %), Lactobacillus fermentum (18.99 %), Lactobacillus alimentarius (15.19 %), Lactobacillus plantarum (22.78 %), Lactobacillus brevis (06.33 %), Lactococcus lactis (12.66 %), Leuconostoc mesenteroides (06.33 %). 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, Staphylococcus aureus, Salmonella were not detected; Isolates were phenotypically characterized by their capability to ferment different carbohydrates. Among these isolates, four were identified as having a high antibacterial potential against Listeria monocytogenes. In this study we conclude that species of “Lactobacillus” genus isolated from milk has been shown to have an antagonistic activity to Listeria monocytogenes; this makes it of great importance in the food industry. Keywords: Isolation, Identification, milk, Acid Lactic Bacteria, Antimicrobial, Listeria monocytogenes
Citation
Meriem NAIDJI , Mohamed Lamine FREIDJA , Mourad GUETOUACHE , ,(2025-04-14), Characterization of Lactic Acid Bacteria Isolated from milk,Le 1er Séminaire national en Santé et Sécurité sanitaire des aliments M’sila, le 14 et 15 Avril 2025,M’sila / Algérie
- 2025-04-14
-
2025-04-14
Isolation, characterization, and antimicrobial evaluation of bacteriocin produced by Lactobacillus rhamnosus against listeria monocytogenes 13932
Lactic acid bacteria are used widely in the food industry, because they have significant biotechnological characterization and they are safe and naturally dominate in many foods during storage. Dairy products are well known food products that are reached with Lactic acid bacteria (LAB) and other pathogenic strains bacteria. The aim of this study was isolation, characterization and antibacterial evaluation of LAB strains against Listeria monocytogenes ATCC 13932, in raw milk. The prevalence of listeria monocytogenes in dairy products in the state of M'sila is considered to be high. Biopreservation promises to be one of the most sustainable strategies for reducing the risk of this pathogen. In this perspective, we screened local raw milk samples for LAB strains exhibiting anti-pathogenic activity pathogens transmitted through raw milk. The samples of raw cow's milk collected in the rural area of M’sila, Algeria. Were studied according to the morphological, physiological, and biochemical tests, among 173 isolates 20lactic acid bacteria (LAB) strains were isolated and purified. This study shows that the biodiversity of this traditional milk product studied is characterized by lactobacilli. The isolated were screened for potential to produce bacteriocins. Of the eighty-eight isolated screened for bacteriocin production, six were potential bacteriocin producers and they included strains of Lactobacillus rhamnosus, Lactobacillus fermentum, Lactobacillus acidophilus. After testing the possibility in the antibacterial potential, from the initial isolates, we selected the best-performing strains based on the breadth of their anti- pathogenic activity spectra. Lactobacillus plantarium showed the best antibiosis inhibition zones of (8.50 ± 0.05 mm).In view of the results generated, Lactobacillus rhamnosus isolated, have in great demand in industrial scale for its highest ability to inhibit, which would be interesting, if possible, the presence of LAB in foods can cause shelf-life elongation and safety of the food products. Keyword: Milk, Lactic acid bacteria, listeria monocytogenes Bacteriocins, antibacterial potential.
Citation
Meriem NAIDJI , Mourad GUETOUACHE , Mohamed Lamine FREIDJA , ,(2025-04-14), Isolation, characterization, and antimicrobial evaluation of bacteriocin produced by Lactobacillus rhamnosus against listeria monocytogenes 13932,Le 1er Séminaire national en Santé et Sécurité sanitaire des aliments M’sila, le 14 et 15 Avril 2025,M’sila / Algérie
- 2025-04-14
-
2025-04-14
Antimictobial avtivity of Syzygium aromaticum essential oil in oral health treatment
Treatment for oral well-being conditions is costly and ordinarily not a portion of the inclusive well-being scope (UHC), and most low and middle-income nations are incapable of supplying administrations to anticipate and treat oral well-being conditions. Clove, the dried flowering bud of Syzygium aromaticum (L.) is widely used as a spice all over the world for its strong aromatic smell and Clove extracts. Our study aims to assess the impact of clove essential oil on the bacteria responsible for dental caries. The essential oil was extracted by hydro-distillation, and the bacteria were collected from a dentist in Bou-Saâda, then isolated and identified as Streptococcus mutans. The disk diffusion method is then used to assess antibacterial activity. Essential oil yield was 6.08%, antibacterial activity was determined on a Streptococcus mutans (Gram+) bacterial strain, inhibition diameters (inhibitionzone) ranged from 3 mm to 15 mm, minimum inhibitory concentration (MIC) for S.mutans was 0.19. From these results, we can conclude that Syzygium aromaticum clove essential oil exerts antibacterial power in vitro on the bacterial strain studied and may have a better in vivo effect on the incidence of reduced biofilm formation in dental caries.
Citation
Laid BENDERRADJI , Samir MEDJEKAL , Mourad GUETOUACHE , MOULOUD Ghadbane , Issam Seddiki, Slimani Chada Loubna, Mohamed Seghir Zyeneb, Slini Chaima, ,(2025-04-14), Antimictobial avtivity of Syzygium aromaticum essential oil in oral health treatment,Seminaire national en santé et sécurité sanitaire des aliments,Université Mohamed Boudiaf de M'sila
- 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
Mourad GUETOUACHE , ,(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,Konya / Turkey
- 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%). Keywords: traditional dairy products, lactic acid bacteria, fermentation.
Citation
Mourad GUETOUACHE , ,(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
- 2023-11-13
-
2023-11-13
Composition et Valeur nutritionnelle du lait cru
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
Mourad GUETOUACHE , ,(2023-11-13), Composition et Valeur nutritionnelle du lait cru,1er Colloque Doctoral National des Sciences Biologiques CDNSB2023,BLIDA UNIVERSITY,BLIDA UNIVERSITY
- 2023-11-10
-
2023-11-10
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
Mourad GUETOUACHE , ,(2023-11-10), Characterization of traditional Algerian cheese "Klila" prepared with raw milks,Seizièmes Journées Nationales & Quatrièmes Journées Internationales de Microbiologie «One World, One Health»,Tunisie,Tunisie
- 2023-10-08
-
2023-10-08
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
Mourad GUETOUACHE , ,(2023-10-08), Proteolytic activity of Lactic Acid Bacteria isolated from Algerian Traditional Dairy Products (klila),1er Colloque Doctoral National des Sciences Biologiques 08-09 Novembre 2023,Université Blida1 Algérie
- 2023-02-26
-
2023-02-26
Antimicrobial activity of Lactobacillus spp. against Staphylococcus aureus ATCC 6538
Fermented foods are among the primary source of human nutrition. In Algeria, traditional dairy products are the number one in the family economy. The Jben and Klila cheeses are two of the most popular varieties. The samples of traditional dairy products were collected from the rural area of the Djelfa. Twenty lactic acid bacteria strains were isolated and identified, all belonging to the genus Lactobacillus. Isolates were phenotypically characterized by their capability to ferment different carbohydrates. Among these isolates, four were identified as having a high antibacterial potential against Staphylococcus aureus ATCC 65 38. In this study we conclude that species of, Lactobacillus genus isolated from traditional dairy products has been shown to have an antagonistic activities to Staphylococcus aureus; this makes it of great importance in the food industry.
Citation
Mourad GUETOUACHE , Mourad GUETOUACHE , , (2023-02-26), Antimicrobial activity of Lactobacillus spp. against Staphylococcus aureus ATCC 6538, Guetouache Mourad, Vol:29, Issue:1, pages:20, Bulgaria Journal of Agricultural Science
- 2023-02-26
-
2023-02-26
Antimicrobial activity of Lactobacillus spp. against Staphylococcus aureus ATCC 6538
Fermented foods are among the primary source of human nutrition. In Algeria, traditional dairy products are the number one in the family economy. The Jben and Klila cheeses are two of the most popular varieties. The samples of traditional dairy products were collected from the rural area of the Djelfa. Twenty lactic acid bacteria strains were isolated and identified, all belonging to the genus Lactobacillus. Isolates were phenotypically characterized by their capability to ferment different carbohydrates. Among these isolates, four were identified as having a high antibacterial potential against Staphylococcus aureus ATCC 65 38. In this study we conclude that species of, Lactobacillus genus isolated from traditional dairy products has been shown to have an antagonistic activities to Staphylococcus aureus; this makes it of great importance in the food industry.
Citation
Mourad GUETOUACHE , Mourad GUETOUACHE , , (2023-02-26), Antimicrobial activity of Lactobacillus spp. against Staphylococcus aureus ATCC 6538, Guetouache Mourad, Vol:29, Issue:1, pages:20, Bulgaria Journal of Agricultural Science
- 2022-07-15
-
2022-07-15
Phenotypic, genotypic, and technological characterization of new lactic acid bacterium isolated from traditional dairy product in Djelfa, Algeria
A total of 33 lactic acid bacteria (LAB) were isolated from 5 samples of traditional dairy product (Jben) collected from various livestock farms in Oued El Malha, Djelfa, the Ouled Naïl Range of north-central Algeria. The taxonomic study of the strain B04 using a multiphase approach based on morphology, physiology, molecular (16S rRNA) and phylogenetic analyses allowed correlating this strain to Enterococcaceae. The difference of the 16S rRNA gene sequence of the isolate toward the most closely related genus Enterococcus was more than 6 % suggesting that the strain B04 represents a new genus. The results of the evaluation of some physiological tests indicated that B04 exhibited good biological activities including acidifying, proteolytic and bacterial inhibition. The strain B04 was antagonistic toward Staphylococcus aureus ATCC 6538, Escherichia coli ATCC 25922, and Bacillus cereus ATCC 10876.
Citation
Mourad GUETOUACHE , , (2022-07-15), Phenotypic, genotypic, and technological characterization of new lactic acid bacterium isolated from traditional dairy product in Djelfa, Algeria, Nova Biotechnol Chim, Vol:21, Issue:2, pages:9, SciCell s.r.o.
- 2020-03-23
-
2020-03-23
Various traditional dairy products in African and Algeria
The aim of this study was to define various traditional dairy products most widely consumed in Africa and Algeria. In this study, we provided examples of these products along with their production and fermentation procedures. Fermented foods are the primary source of nutrition for rural and urban communities. In Algeria, cheese is still made in the traditional way at the family level. The Jben and Klila are the most popular traditional varieties and their manufacturing method is still in use to the present day. In conclusion, we sought to learn more about the traditional dairy products, tried to produce them industrially, and thus preserved this important indigenous wealth.
Citation
Mourad GUETOUACHE , , (2020-03-23), Various traditional dairy products in African and Algeria, Journal of Nutrition and Food Security, Vol:5, Issue:4, pages:9, Shahid Sadoughi University of Medical Sciences & Health Services
- 2019-09-03
-
2019-09-03
A Brief Summary Scheme of Algerian Traditional Dairy Products
It is well known that milk is a nutritious and very perishable food. Thus, it would be important to give more interest in milk processing conditions at all stages of manufacturing to deliver a healthy and safe dairy prod uct.
Citation
Mourad GUETOUACHE , , (2019-09-03), A Brief Summary Scheme of Algerian Traditional Dairy Products, Journal of Food Quality and Hazards Control, Vol:6, Issue:3, pages:2, Shahid Sadoughi University of Medical Sciences & Health Services
- 2018-08-02
-
2018-08-02
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 , , (2018-08-02), Characterization of Lactic Acid Bacteria Isolated from Traditional Butter Produced in Djelfa Province of Algeria, BIOSCIENCES BIOTECHNOLOGY RESEARCH ASIA, Vol:15, Issue:3, pages:10, Oriental Scientific Publishing Company
- 2015-03-08
-
2015-03-08
Activité protéolytique des lactobacilles isolés du lait cru de chèvre
Les bactéries lactiques sont utilisées pour la fabrication des aliments. Généralement, elles sont employées sous forme de ferments concentrés dans l'industrie alimentaire (conservation et transformation). Ces bactéries doivent être adaptées au milieu lait, donc elles sont capables d'utiliser le lactose est hydrolyser les protéines. La plus parts des bactéries lactiques possèdent des protéases liées à leur paroi, la synthèse de ces protéases dépend de la composition du milieu, notamment une concentration faibles en peptides et en acides aminées, on appelle ce système par la protéolyse. Les résultats obtenus nous ont permis d'identifier des isolats des bactéries lactiques, appartiennent aux genres Lactobacillus : Lactobacillus rhamnosus, Lactobacillus fermentum, Lactobacillus nagelii et Lactobacillus johnsonii possèdent respectivement une vitesse maximale d'acidification de (6.8, 5.7, 4.8 et 4.7°D/h) à la concentration 3% d'inoculum. Ces souches la, ont donné une vitesse de consommation moyenne de caséine de (65, 55, 50 et 41 g/h) qui sont nettement plus fort par rapport aux souches faiblement protéolytiques. Ces souches étudiées peuvent être exploité dans la biotechnologie.
Citation
MouradGUETOUACHE , ,(2015-03-08); Activité protéolytique des lactobacilles isolés du lait cru de chèvre,,Éditions Universitaires Européennes
- 2015-01-01
-
2015-01-01
Technological and biochemical characterization of lactic acid bacteria from Algerian traditional dairy products
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%), 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%). 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+3 to 3.4x10+8 cfu/ml, presumptive lactococci levels varied from 2.2.10+2 to 4.2.10+6 cfu/ml, presumptive Leuconostoc levels ranged from 2.8x10+1 to 7.2.10+3 CFU/ml. According to the method of Bradford (1976). Proteolytic strains GM99, GM27, GM31, GM10 and GM14 isolated from these traditional products have an average consumption 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 acids during growth in milk and is also of industrial importance due to its contribution to the development of organoleptic properties of fermented milk.
Citation
Mourad GUETOUACHE , , (2015-01-01), Technological and biochemical characterization of lactic acid bacteria from Algerian traditional dairy products, World Applied Sciences Journal, Vol:33, Issue:2, pages:8, IDOSI Publications
- 2015-01-01
-
2015-01-01
Identification and Characterization of Lactic Acid Bacteria Isolated from Rural Traditional Cheese (Jben) of Djelfa Province
Five samples of traditional cheese (Jben) collected in rural area of Djelfa, Algeria. Were studied by determination of morphological, cultural, physiological and biochemical characteristics. Among 104 isolates 29 lactic acid bacterial (LAB) strains were isolated and purified. This study shows that the biodiversity of this traditional cheese studied is characterized by enterococci, lactobacilli and lactococci. The most common lactic acid bacteria belonging to the species Lactococcus 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 pH average was 4, 42 ± 0.15, mean titratable acidity value was 79.4 ± 3, 11 °D and microbiological analysis results were; total mesophilic aerobic bacteria 6.12 x 10UFC/g, Coliform bacteria 1.04 x 10UFC/g, Yeast 1.08 x 10 6 4 4 UFC/g. Staphylococcus, Salmonellaand Moulds weren’t detected. In this work, we tested the acidifying power, proteolytic activity and the antimicrobial effect of these LAB isolated against Bacillus subtilis, Staphylococcus aureus and Escherichia coli. The strains (GM13, GM11, GM33, GM20, GM60 and GM40) were selected for its strong bactericidal activity against Staphylococcus aureus. The action of the bacteriocins was eliminated by proteolytic enzymes
Citation
Mourad GUETOUACHE , , (2015-01-01), Identification and Characterization of Lactic Acid Bacteria Isolated from Rural Traditional Cheese (Jben) of Djelfa Province, International Journal of Microbiological Research, Vol:6, Issue:3, pages:13, IDOSI Publications
- 2015-01-01
-
2015-01-01
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 24h 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 , , (2015-01-01), Effect of Season on Potential Nutritive Value, Methane Production and Condensed Tannin Content of Fourwing Saltbush (Atrilplex canescens), Global Veterinaria 1, Vol:14, Issue:2, pages:7, IDOSI Publications
- 2015-01-01
-
2015-01-01
Activité protéolytique des lactobacilles isolés du lait cru de chèvre
Les bactéries lactiques sont utilisées pour la fabrication des aliments. Généralement, elles sont employées sous forme de ferments concentrés dans l'industrie alimentaire (conservation et transformation). Ces bactéries doivent être adaptées au milieu lait, donc elles sont capables d'utiliser le lactose est hydrolyser les protéines. La plus parts des bactéries lactiques possèdent des protéases liées à leur paroi, la synthèse de ces protéases dépend de la composition du milieu, notamment une concentration faibles en peptides et en acides aminées, on appelle ce système par la protéolyse. Les résultats obtenus nous ont permis d'identifier des isolats des bactéries lactiques, appartiennent aux genres Lactobacillus : Lactobacillus rhamnosus, Lactobacillus fermentum, Lactobacillus nagelii et Lactobacillus johnsonii possèdent respectivement une vitesse maximale d'acidification de (6.8, 5.7, 4.8 et 4.7°D/h) à la concentration 3% d'inoculum. Ces souches la, ont donné une vitesse de consommation moyenne de caséine de (65, 55, 50 et 41 g/h) qui sont nettement plus fort par rapport aux souches faiblement protéolytiques. Ces souches étudiées peuvent être exploité dans la biotechnologie.
Citation
MouradGUETOUACHE , ,(2015-01-01); Activité protéolytique des lactobacilles isolés du lait cru de chèvre,,Editions universitaires européennes
- 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
- 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
- 2014-12-01
-
2014-12-01
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 the minor components are minerals, enzymes, vitamins, and dissolved gases. It satisfies the 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 both simple in appearance and complex in composition. 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 , , (2014-12-01), Composition and nutritional value of raw milk, Issues in Biological Sciences and Pharmaceutical Research, Vol:2, Issue:10, pages:7, ournal Issues
- 2014-09-01
-
2014-09-01
Sanitary quality and ecology of 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 , , (2014-09-01), Sanitary quality and ecology of lactic bacteria isolated from traditional butter, International Journal of Research in Applied, Vol:2, Issue:9, pages:8, Impact Journals