Cette étude est orientée en vue d’étudier la qualité physico-chimiques et microbiologique, ainsi que la diversité de la flore lactique du lait cru collecté dans la région de GHRISS- W-Mascara sise à l’Ouest d’Algérie. Les ...

Lactic bacteria are naturally part of our environment. It has long been recognized that lactic acid bacteria have the property of producing antimicrobial substances. Indeed, lactic acid bacteria have the particularity to ...

For many years, camel milk has been the main food source for nomadic peoples. However, the milk is distinguished by a high content of vitamin C and niacin and by the presence of a powerful protective system, linked to ...

The objective of this work is to study the effects of the incorporation of Myrtus communis L. essential oil on the quality of stirred yogurt prepared and fermented by freeze-dried lactic ferments in the laboratory. The ...

The study carried out, allowed us to identify lactic acid bacteria from Algerian goat’s Jben from Naâma. And to test their technological skills, in a community, such as acidity, and proteolytic activity. The proteomic ...

L’Algérie est l’un des pays de grande consommation en matière de lait cru au monde, cet aliment et aussi utilisé comme matière première dans la fabrication de certains fromages, tel que les fromages à pâte molle type ...

Comme le lait est un aliment de base, il doit satisfaire des exigences qualitatives pour le consommateur et pour l’industrie laitière et d’autres quantitatives pour les éleveurs. Pour atteindre ces objectifs les éleveurs ...

Coagulase-negative staphylococci have long been regard as devoid of pathogenicity and as simple contaminants of defective specimens. Today they are opportunistic bacteria potentially pathogenic. On the basis of several ...

In recent years considerable progress has been made in order to guarantee maximum safety transfused. However, a residual risk remains, that of contracting a viral disease by transfusion and that, despite donor selection ...