The marine environment prompts marine microorganisms to generate multiple enzyme systems to adapt to this complex environment. Therefore, marine microbial enzymes can offer new biocatalysts with extraordinary properties ...

Sandy beaches are popular recreational destinations where beachgoers spend much of their time rather than in the water. Mediterranean areas, such as beaches, play an important role in human recreation; nevertheless, they ...

The presence of pesticides in the environment raises serious concerns due to their detrimental effects on human health and ecosystems. Citrus crops are frequently subjected to pesticide use. This study explores the possibility ...

Plant growth-promoting bacteria (PGPR) represent a part of rhizobacteria that have the capacity to promote plant growth and can improve plant performance and tolerance to environmental stresses. In this work, we studied ...

In this study, seven lactic strains were isolated from two origins (traditional butter, goat's milk). After isolation, the strains were characterized and identified by morphological, physiological and biochemical tests to ...

Thapsia garganica is an endemic plant that grows spontaneously in the Mediterranean basin. It is used by the Algerian population for certain cases of rheumatism. In this study we tested the antibacterial and antioxidant ...

This study aims to reinforce the quality of the standard yoghurt type stirred by the compounds benefits of the dates of the Degla-Elbeida variety by different concentrations 0, 5, 10 and 15% during four periods 1st, 7th, ...

The aim of this work is to valorize wheat germ in the enrichment of a bakery flour for the production of a biscuit-quality flour. A characterization of the impact of enrichment on the technological feasibility, rheological ...

The aim of this study was to evaluate the effects of adding phenolic compounds from fennel seeds (Foeniculum vulgare) as a natural food additive on the physicochemical, microbiological, organoleptic quality and stability ...

This study aimed to valorize a co product of cereal processing, namely durum wheat bran, in the enrichment of a fermented milk product, specifically drinkable yogurt, with incorporation rates ranging from 0.5% to 1.5%. The ...