DSpace Collection:https://dspace.univ-ouargla.dz/jspui/handle/123456789/379902026-04-10T08:20:50Z2026-04-10T08:20:50ZLA BOSSE DU DROMADAIRE : UN SOUS-PRODUIT A VALORISERBELFAR AADAMOU ATOUMI Ihttps://dspace.univ-ouargla.dz/jspui/handle/123456789/380332025-01-22T08:20:57Z2024-12-31T00:00:00ZTitre: LA BOSSE DU DROMADAIRE : UN SOUS-PRODUIT A VALORISER
Auteur(s): BELFAR A; ADAMOU A; TOUMI I
Résumé: La graisse de bosse du dromadaire, connue sous le nom de Daroua par les autochtones est qui fait
peu d‘attention des chercheurs malgré ses nombreuses vertus. L‘objectif de notre étude est de connâitre
l‘usage de ce sous produit ainsi que sa caractérisation physico-chimique. L‘étude réalisée sur terrain à partir
d‘un questionnaire a révélé le recours de la part des autochtones à la graisse de la bosse dans la préparation
des mets alors qu‘elle est plus utilisée son en thérapie traditionnelle dépassant largement l‘usage culinaire
(62%) et est adoptée aussi bien par les autochtones que par les allochtones.Quant à la caractérisation physicochimique
de la graisse de la bosse, sa riche en acides gras insaturés et d‘autres élements lui confère ses vertus
nutritionnelles et thérapeutiques. Toutefois, des recherches supplémentaires sont nécessaires pour confirmer
et identifier d'autres composants bénéfiques et garantir le respect des normes de santé et de sécurité
alimentaire
Description: Revue des bioressources2024-12-31T00:00:00ZTECHNOLOGICAL POTENTIALS OF LACTIC ACID BACTERIA ISOLATED FROM CAMEL MILKKHENFER SMOSBAH SBOURICHA MHAMMOUDI RBOUDJENAH HAROUN Shttps://dspace.univ-ouargla.dz/jspui/handle/123456789/380322025-01-22T08:17:59Z2024-12-31T00:00:00ZTitre: TECHNOLOGICAL POTENTIALS OF LACTIC ACID BACTERIA ISOLATED FROM CAMEL MILK
Auteur(s): KHENFER S; MOSBAH S; BOURICHA M; HAMMOUDI R; BOUDJENAH HAROUN S
Résumé: Camel milk is a primary food resource, providing significant amounts of basic nutrients such as proteins,
minerals, vitamins and lipids. In addition, camel milk has been the subject of several studies emphasizing its
therapeutic and technological potentials. This potentiality is at the origin of the presence of a diverse microbial
flora in camel milk. Lactic acid bacteria (LAB) mainly represent this flora. Many attempts have been made
previously to identify lactic acid bacteria from camel milk and its products and to study the technological potential
of these bacteria. Lactic acid bacteria are widely used to produce a wide range of dairy products such as fermented
milk. The proteolytic, lipolytic and glycolytic activities of LAB contribute to the flavor, texture, microstructure
and nutritional and health-promoting benefits of fermented milk products. The objective of this bibliographic study
is to explore the technological aptitudes (acidifying, proteolytic and antimicrobial power, etc.) of lactic acid
bacteria from camel milk, experimentally proven by several authors
Description: Revue des bioressources2024-12-31T00:00:00ZEXOPOLYSACCHARIDE RELEASED BY LACTIC ACID BACTERIA ISOLATED FROM CAMEL MILKTARFAOUI NBOUDJENAH SMOSBAH Shttps://dspace.univ-ouargla.dz/jspui/handle/123456789/380312025-01-22T08:14:11Z2024-12-31T00:00:00ZTitre: EXOPOLYSACCHARIDE RELEASED BY LACTIC ACID BACTERIA ISOLATED FROM CAMEL MILK
Auteur(s): TARFAOUI N; BOUDJENAH S; MOSBAH S
Résumé: Lactic acid bacteria (LB) are a type of microorganism capable of fermenting organic molecules to attract
the energy essential for its growth, but during the course of different metabolic reactions various molecules with
biological activities are synthesized; peptides, exopolysaccharides, fatty acids and organic acids. Because of the
bioactivity of these biomolecules, they are widely used in the pharmaceutical and agri-food sectors (improving the
flavour of fermented foods, increasing its nutritional value and increasing its shelf life…etc). On the other hand,
numerous studies have reported the use of camel milk in the treatment of human diseases. Its nutritional value and
its technological characteristic are due to its composition rich in vitamins, proteins, minerals, lactic acid bacteria
and the bioactive metabolites of these bacteria, among these biomolecules the exopolysaccharide. Furthermore,
research has shown that the type of bioactive molecules synthesized by BL is dependent on several parameters e.g.
pH, temperature, salinity and composition of the environment, for this reason the analysis of EPS bioactivity
released by BL isolated from camel milk becomes a recommended subject of research The article enlightens recent
data at EPS as bioactives molecules in different sectors.
Description: Revue des bioressources2024-12-31T00:00:00ZPRESERVATION OF CHICKEN MEAT USING LACTIC ACID BACTERIA ISOLATED FROM CAMEL MILKDJAFOUR SMOSBAH SBOUDJENAH HAROUN SBOURICHA Mhttps://dspace.univ-ouargla.dz/jspui/handle/123456789/380302025-01-22T08:09:47Z2024-12-31T00:00:00ZTitre: PRESERVATION OF CHICKEN MEAT USING LACTIC ACID BACTERIA ISOLATED FROM CAMEL MILK
Auteur(s): DJAFOUR S; MOSBAH S; BOUDJENAH HAROUN S; BOURICHA M
Résumé: This study investigates the isolation and purification of lactic acid bacteria (LAB) with antibacterial
properties from camel milk, and their application in chicken meat preservation. Through phenotypic identification,
10 LAB strains were isolated, and their antagonistic effects were evaluated in vitro against four pathogenic
bacteria: Staphylococcus aureus, Bacillus subtilis, Escherichia coli, and Pseudomonas spp., using spot, well
diffusion, and disk diffusion methods. The results revealed that all selected LAB strains exhibited significant
inhibitory activity against both Gram-positive and Gram-negative bacteria. Further, the study examined the
antibacterial efficacy of postbiotics derived from a selected strain (DS12) in preserving chicken meat. The
preservation was assessed through physicochemical, sensory, and microbiological analyses.The findings indicate
that LAB postbiotics, in combination with sodium alginate coating, are effective in reducing microbial growth
and extending the shelf life of chicken meat. This combination treatment was found to be the most promising
approach in achieving enhanced food preservation
Description: Revue des bioressources2024-12-31T00:00:00Z