Lactic acid bacteria are widely used in food industry due to their role in the fermentation and preservation of food production by several factors such inhibitors and is the goal of this work of seeking the antagonistic ...

8TDepuis son existence sur terre, l’homme reconnaissait et utilisait les plantes pour sa nutrition ainsi que pour traiter diverses maladies 8T.Le grenadier ‘’Punica granatum L.’’ est un arbre de la famille des Punicacée. ...

To recommend applications in the field of a naturally insecticide plant substance as an alternative to chemical control against aphid attacks, several important prerequisites need to be satisfied to ensure its effectiveness. ...

Among the subservient insects, citrus aphids occupy a very special place because they are considered today among the most important insect pests inducing significant economic losses. In a perspective of looking for new ...

0TMarrubium vulgare is an herbal found among populations, recognized by its therapeutic interest, a phytochemical study was conducted to provide evidence of its effectiveness and to expand its use in the chemical and ...

The aphid is the most dreaded pest by farmers; the intensive use of chemical synthetic insecticides caused a contamination of the biosphere and the food chain and the emergence of resistant insect. This study aims to propose ...

Le lait cru de vache est un aliment de large consommation en Algérie, et une matière première essentielle pour la fabrication de certains fromages, notamment les fromages à pâte molle du type Camembert. Dans l’ouest algérien, ...

The goal of this work is to suggest the alternative solutions based on the use of natural products such as bio-insecticides to control tomato leaf miner Tuta absoluta which represents a risk to the tomato harvesting in ...

Anacyclus pyrethrum L. naturally is insecticide from planet belongs to the family of Asteracease. Chrysanthenum cinerariaefolium is kind which it’s the most fluently used for the production insecticide. Another kinds ...

In Algeria yogurt is fermented dairy product most often consumed (because of that richness in nutritional substances, so in its fresh state or after drying to extend this shelf life. This work has allowed us to study the ...