Zinc is recognized to have a crucial function in insulin production. As a result, its absence may have a deleterious impact on the progression of diabetes and associated consequences. So, this study was undertaken to evaluate the effect of sesame oil on biochemical parameters, zinc status, and oxidative stress biomarkers in streptozotocin (STZ)-induced diabetic rats fed zinc-deficient diet. Rats were divided into four groups. The first group consisted of non-diabetic rats that were fed in a sufficient zinc diet, whereas the second was a diabetic group which received also sufficient zinc diet, while the third and fourth groups were diabetic rats fed in a deficient zinc diet, one was non-treated and the other was treated with sesame oil 6% diet for 27 days. Zinc deficiency has affected the weight of the diabetic animals. It was also noticed that inadequate dietary zinc intake increased concentrations of glucose, cholesterol, triglycerides, malondialdehyde, and transaminases activities. Furthermore, zinc deficiency feed provoked a decrease in zinc level in tissues (femur, liver, and pancreas); glutathione concentration; and lactic dehydrogenase, amylase, catalase, superoxide dismutase, and glutathione-S-transferase activities. However, sesame oil treatment ameliorated all the previous parameters approximately to their normal values. It was found out that sesame oil supplementation is a potent factor in mitigating the oxidative severity of zinc deficiency in diabetes through its effective antioxidant potential.

Microbial communities play an important role in the maturation of cheese and determine to a large degree its taste quality. The typicality and the sensory richness of Tessala camembert diversity is preserved by this microflora. In the present study, we tried after isolation and purification to characterize genotypically lactic microflora of this cheese at the end of maturation of the transformation from thermized milk of local breed cow. The bacterial DNA from twenty-two purified lactic culture was established by an amplification of ribosomal DNA 16S by specific universal primers of prokaryotes with strains reference of each isolated bacterial species used as positive controls. The results show the characteristic of the Tessala camembert by the diversity of its original lactic flora dominated by lactococci, enterococci, lactobacilli, pediococci and leuconostocs, preserved by the initial thermization of milk used to maintain the technologically-interested dairy microbial ecosystem.

Background: The purpose of the study is to evaluate the diversity of lactococci, lactic bacteria, recovered from “J’ben”, a local cheese made from the milk of the Rembi sheep breed, a product of exploitation in the Algerian steppe regions of Naama.Methods: The bacterial species were isolated from samples of the recovered cheese exploitation and analyzed using genotypic methods. The isolation of bacterial DNA from purified Lactococcus cultures has been established by an amplification of ribosomal DNA 16s using the specific universal primers of prokaryotes. Result: The 16s DNA sequencing of all isolates, for genotypic identification, confirmed the predominance of Lactococcus lactis. This lactic dominance determines the quality and distinctiveness of this cheese in the region. The results obtained from acidification and proteolysis kinetics met the technological requirements and good functionality, from the strains used individually and in mixed culture to the cheese processing.

The aim of this work was to evaluate the effect of Thymus vulgaris L phenolic extracts (TVPE) on the growth of Streptococcus thermophilus and Lactobacil- lus delbrueckii subsp. bulgaricus, and the impact of their addition in small amounts (2-8%) to a set-style yogurt with regard to variations in physico- chemical, bacteria count and organoleptic properties during 21 days storage at 4°C. The phenolic components were extracted from the crushed aerial parts of the test plant by cold maceration in hydromethanolic solution (methanol: water, 80:20 v/v). The plant polyphenolic profile was determined by HPLC. The survival ability of yogurt starter cultures in the presence of TVPE was evaluated through the determination of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). The total phenolic content (TPC) was 20.2 ± 0.57 μg GAE / mg extract. The amount of  flavonoid compounds was 39.83 μg EQ/mg extract. As the quantitative measurements revealed, apigenin and fisetin (8.17, 6.83, μg GAE /mg extract respectively) emerged as major phenolic compounds from thyme aerial parts. The MIC and MBC against the growth of both lactic bacteria were obtained at 60% of TVPE concentration. A significant (p< 0.01) changes in pH, trable acidity and apparent viscosity were observed in all experimental yogurts. The best scores of sensory evaluation were recorded in samples added with 2% and 4% of TVPE as well as the control. Based on collected data, 2% and 4% of TVPE can be incorporated into yogurt without risk of deterioration in physicochemical quality or inhibition of lactic bacteria.

The fresh tomato is a very perishable product in arid regions for that the drying is an indsipendable technique to preserve this product and used at all times, in this study the fresh tomatoe was sampled from different farms in Adrar and subjected to the drying method using an indirect dryer solar. The dried tomatoes were screened for microbiological and physicochemical analysis including E. coli, Staphylococcus aureus, Salmonella Typhi, anaerobic sulfito- redactors, molds and yeasts in addition, the value of pH, water activity, dry matter, and assay of ash. The obtained results showed the presence of mesophilic aerobic total bacteria, and coliform total, the absence of Salmonella Typhi, Staphylococcus aureus, Clostridium perfringens and spores of anaerobic sulfito reducting and some colonies of yeasts, for the pH value, activity water, dray matter and assay of ash, the results were (4.10), (0.41), (9.63%) and (5.71%) respectively, which do not affect the final quality of the dried products and satisfactory to norms imposed by the commercial legislation of Algerian. On the other hand, the isothermal sorption is indispensable step to mastering the process of drying tomatoes, and to know the distribution and the intensity of the water connections in the products as a result, this experimental study aims to determine the physicochemical components' and the desorption isotherms curves for tomato harvested from the Touat region, in South-West Algeria, using the saturated salt solution method. The experiment is carried out for three temperature values 40℃, 50℃ and 60℃, to study the influence of the temperature on the equilibrium curves of the product and finally to describe the isothermal moisture desorption for tomato product for three temperatures using known models of GAB, GAB, modified BET who showing the best models isotherms sorption to model at and predict hygroscopic behavior during drying and storage. The results of this research can be used to determine characteristic drying curves and to have optimal storage conditions.