Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Halima ZADI-KARAM"'
Autor:
Zahia BENMOUNA, Eva VALDIVIA, Manuel MONTALBÁN-LÓPEZ, Fatiha DALACHE, Halima ZADI-KARAM, Nour-Eddine KARAM, Manuel MARTÍNEZ-BUENO
Publikováno v:
Notulae Scientia Biologicae, Vol 16, Iss 1 (2024)
In this work, we sought to identify and characterize three strains of Enterococcus isolated from camel milk and fermented wheat, based on the capacity to produce bacteriocins and the probiotic potential. Polymerase chain reaction analyses were used t
Externí odkaz:
https://doaj.org/article/361c3fc26a064f668844df03a01afb32
Publikováno v:
Notulae Scientia Biologicae, Vol 15, Iss 4 (2023)
The objective of this study is to characterize and attempt to purify lipolytic enzymes derived from strains of Enterococcus and Lactococcus genera isolated from various environments. For this purpose, ten strains of lactic acid bacteria were studied
Externí odkaz:
https://doaj.org/article/03962258145f480284d9606b161e582c
Publikováno v:
African Journal of Biotechnology. 19:156-164
The lipolytic and esterase activities of fifteen strains of lactic acid bacteria isolated from different biotopes of Algeria and Mauritania were tested on MRS medium supplemented with lipidic substrates. Five of them showed maximum activity in the pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cfd84ade83bdb3e6ec30644dbc9aa44
https://doi.org/10.5897/ajb2020.17106
https://doi.org/10.5897/ajb2020.17106
Publikováno v:
The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World".
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c97b4f10d1a77d540ca4a6a7572f455
https://doi.org/10.3390/foods2021-10939
https://doi.org/10.3390/foods2021-10939
Publikováno v:
African Journal of Biotechnology. 18:882-894
The main objective of this study was the characterization of new lactobacilli probiotic strains belonging to lactic acid bacteria (LAB). Eighty-eight strains were isolated from different Algerian camel and mare fermented milks; three of them were pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::009fd2e8746fe64dbb1e4cdcefb00a5b
https://doi.org/10.5897/ajb2019.16844
https://doi.org/10.5897/ajb2019.16844
Publikováno v:
Current Microbiology. 76:329-337
The main objective of this work is to investigate the impact of oral administration of ampicillin on the ecological balance of enterococci in the intestinal microbiota of rats during a treatment and a post-treatment. The results have showed that the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c6c637dd714d99765b3f2a8245f1444
https://doi.org/10.1007/s00284-019-01635-6
https://doi.org/10.1007/s00284-019-01635-6
Publikováno v:
Advances in Experimental Medicine and Biology ISBN: 9783030536466
In this study, we explored the effect of three lactic acid bacteria (LAB), i.e. Enterococcus sp CM9, Enterococcus sp CM18 and Enterococcus faecium H3, and their supernatants, on seven biofilm-forming pathogenic strains isolated from human urinary tra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e16e206c7805a5d685f9ea20f92847d
https://doi.org/10.1007/5584_2020_495
https://doi.org/10.1007/5584_2020_495
Publikováno v:
Waste and Biomass Valorization. 10:2943-2957
The processing industries of dates in Algeria, as elsewhere in other countries, generate very considerable quantities of waste. The purpose of our approach to valorize this dates-waste by using them to achieve at the formulation of a new culture medi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5170285de8058b332cd6089280c7506
https://doi.org/10.1007/s12649-018-0283-0
https://doi.org/10.1007/s12649-018-0283-0
Publikováno v:
African Journal of Biotechnology. 17:108-117
Twenty-eight strains of lactic bacteria were isolated from fermented wheat "hamoum" and phenotypically attributed to the following species: seven strains of Lactococcus lactis subsp. lactis, six strains of Lactobacillus brevis and 15 strains of Lacto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c169f97286641be247ffae307b91777e
https://doi.org/10.5897/ajb2017.16205
https://doi.org/10.5897/ajb2017.16205
Publikováno v:
African Journal of Biotechnology. 16:1630-1637
In this study, the potential use of sweet whey as a base medium for lactic acid bacteria culture and its effect on the technological characteristics of lactobacilli was evaluated. Bacteria were grown on raw or deproteinized whey supplemented with dif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::97efe40158be12181743af22e979d1f6
https://doi.org/10.5897/ajb2017.16088
https://doi.org/10.5897/ajb2017.16088