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Introduction.The objective of this study was determination of the physico-chemical characteristics of fenugreek (Trigonella Foenum graecum L.) and cumin (Cuminum cyminum L.) and evaluation of their antibacterial properties against Staphylococcus aureus ATCC25923, Escherichia coli ATCC 25922 and Bacillus subtilis ATCC 6633. Materials and Methods. Different varieties of fenugreek and cumin were analyzed for their weight of 1000 seeds and germination rate. The physico-chemical analysis carried out was pH, titratable acidity, moisture, ash, total soluble solids, electrical conductivity, viscosity, proteins, fats, crude fibers, pectins, total and reducing sugars and minerals. The antibacterial activity of the extracts was evaluated by disc diffusion method against tested bacterial strains. Results and discussion. The obtained results showed that the Algerian variety of fenugreek and Syrian one of cumin seeds gave the highest weight with a value of 16.8 and 13.9 g respectively and the better germination rate with a percentage of 70%. The pH and titratable acidity of fenugreek and cumin seeds ranged from 5.6 to 6.5 and 2.8 to 3% respectively. The moisture and ash content varied from 3 to 2.8% and 3 to 7% respectively. Total soluble solids, electrical conductivity, viscosity varied from 2.8 to 5.5 °Brix, 18.1 to 42.8 mvs and 2.4 to 2.8 m/pa/s respectively. The analysis showed that fenugreek and cumin contained a high amount of proteins which was between 23.1 and 26.8%. On the other hand, fats ranged from 8.8 to 21%. While crude fibers, pectins varied from 5.1 to 7.9% and 1.9 to 2.8% respectively. Total and reducing sugars varied from 5.2 to 6.7%, and 0.5 to 1% respectively. According to the present data, mineral and heavy metals profile of fenugreek and cumin showed that they contain potassium as a major mineral in a maximum quantity followed by sulphur, phosphorus, calcium, magnesium, iron, zinc and boron, copper, lead, nickel, chromium, molybdenum, cobalt and cadmium. The results of antibacterial activity of methanol extract plants against three bacterial strains revealed the sensitivity of these strains to the extracts plants with DZI (Diameter Zone of Inhibition) of 21 mm, 12 mm, 18 mm for cumin and 10 mm, 08 mm, 09 mm for fenugreek respectively for S. aureus, E. coli and B. subtilis. Conclusion.The overall evaluation of this study concludes that both spices fenugreek and cumin have good chemical composition and revealed their sensitivity on the tested bacterial strains.

Background: The microbial evolution of the J’ben Elgafs prepared with raw milk from local cows, was studied during the manufacturing and maturating process in order to characterize this variety of cheese from the Algerian terroir.Methods: The microbial activity and physical-chemical parameters were tested during the three dairy seasons of the year. Total, lactics and alteration floras were counted on their selective environments.Result: Lactic germs multiply considerably during the first days and only stabilize towards the end of maturation. The low presence of alteration floras is the result of the continuous modification of the physico-chemical parameters of Aw and pH from one stage to the other of the j’ben production and the respect of good processing practices. These different proportions of variation are induced by the biochemical reactions and microbial interactions that take place responsible for the sequential growth of one microbial group compared to another.

Garlic (Allium sativum L.) and onion (Allium cepa L.) are ones of the most promising medicinal herbs known from ancient times having nutritional value. Nutrients found in these medicinal plants play important roles in curing different diseases and disorders. Therefore, the present study aimed to determine the physico-chemical characteristics of cultivated varieties of garlic and onion and evaluate the antibacterial activity of these plants by disk diffusion method against three pathogenic strains including Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922 and Bacillus subtilis ATCC 25332.The physico-chemical analysis executed was pH, titratable acidity, moisture, ash, total soluble solids, electrical conductivity, viscosity, proteins, fats, crude fiber, pectin, total and reducing sugars and minerals. It was found that these plants are good source of proteins, fats, fibers, minerals and energy. The results of antibacterial activity, methanol extract obtained from these plants revealed the sensitivity on the tested pathogenic strains. The strongest antibacterial effect on tested strains was found in garlic extracts.

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Summary Introduction: Natural products represent a gold mine for scientists looking for compounds for the treatment of health problems and diseases with their different biological and pharmacological activities. However, recent research is focused on finding natural sources of antioxidants. Objective: The objective of current research was to determine the phytochemical profile of Algerian fenu-greek (Trigonella foenum-graecum L.), and Syrian cumin (Cuminum cyminum L.) seeds in order to characterize their phenolic compounds and to determine their antioxidant activities. Methods: Total phenolic, flavonoids, condensed and hydrolysable tannins contents were quantified using Folin-Ciocalteu, aluminium chloride, vanillin and ferric chloride methods, respectively. Phenolic compounds were identified by HPLC method and antioxidant activity was measured using DPPH assay. Results: The higher amounts of total phenolic compounds, flavonoids, condensed and hydrolysable tannins were given by fenugreek. Results of HPLC analysis of our plants showed that eight phytochemical compounds were found in cumin extract, and seven molecules in fenugreek extract. Moreover, fenugreek possessed higher antioxidant activity. Conclusion: This study confirmed that our plants are a good source of phenolic contents and possess a high antioxidant activity.

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