The honeybee Apis mellifera intermissa hosts significant microbial biodiversity, with associated microorganisms showing exciting potential in the agro-food industry. These microorganisms represent a valuable resource for ...
In Algeria, a wide variety of fermented dairy products are traditionally prepared, these products are part of the Algerian heritage and represents a cultural, medicinal and economic importance. Among these products, Smen ...
In Algeria, a wide variety of fermented dairy products are traditionally prepared, these products are part of the Algerian heritage and represents a cultural, medicinal and economic importance. Among these products, Smen ...
Olive oil production yields a considerable amount of wastewater, a powerful pollutant
that is currently discarded but could be considered as a potential source of valuable natural products due to its content in phenolic ...
Thermophilic and hyperthermophilic microorganisms inhabiting hot environments such as terrestrial hot springs have interesting molecular adaptation capacities and constitute an important source of bioactive molecules ...
Medeghissa is a traditional Algerian cheese known among the Chaouia under its
original name Imedeghest. It is a melted cheese, prepared by cooking semi dry Klila in whole
milk from cow, goat or sheep, on low heat. The ...
Carob is considered as a potential source of natural antioxidants (polyphenols).
Indeed, researchers and manufacturers in food industry give an increasing importance for
polyphenols due to their antioxidant properties, ...
The first objective of this research was to study the situation of the cunicultural sector
in eastern Algeria by launching a survey with herders, butchers and consumers, the second
objective being the comparison of ...
The use of microorganisms for the production of natural pigments is considered to be
one of the fastest growing pathways in biotechnology.The considerable interest in
biopigments, in particular carotenoids, is linked to ...
In Algeria, significant amounts of date rejects are generated with each harvest. These date rejects, rich
in fermentable sugars, rock salt and vitamins can be a medium favorable as well for the development
of the ...
Samples of raw milk (30), for the manufacture of Camembert type cheese at a dairy in eastern Algeria, were analyzed during the period of high lactation (February-April 2011). The results of physico-chemical characteristics ...
The manufacture of fermented dairy products requires the incorporation of large amounts of imported
starter cultures. The robustness of industrial starters with respect to fluctuations in operating parameters of
industrial ...
In Algeria, the wheat was fermented in the MATMOUR (underground silo); this technique starts to disappear because of settlement of the farming populations in the urban areas. Today, fermentation is carried out in metal or ...
The forms of life on earth are uncountable, as the environments which shelter them. Those
developing in hostile environments are globally qualified as extrêmophiles. The first
extrêmophilic ...
Contamination by microorganisms is one of the major causes of deterioration of stored
grain, and their importance is too often underestimated. Mold storage, may lead to a series of
changes, resulting in loss of ...
Fermented milk products are generally regarded by consumers as healthy and as such, they
represent an important part of the diet. The incorporation of probiotic bacteria as dietary supplements in
various fermented ...
The synthetic food conservatives are limited in several countries, because of their undesirable
effects on health. Moreover, the current trend of the consumers seeks a more natural food increased
during these last decades. ...