Bouhezza" is an Algerian traditional fermented soft-ripened cheese, found and consumed in the Northeast of Algeria. The objective of this study was to explore the preparation process (traditional making diagram) of "Bouhezza" cheese and to study the effect of the type of raw milk (cow, goat and sheep) on the yield and organoleptic characteristics of the fresh "Bouhezza" cheese. "Bouhezza" cheese was handmade in a traditional way using milk of three species (cow, goat and sheep). The milk used has been the subject of physicochemical and bacteriological analysis. Cheese yield for sheep's milk is higher (p < 0.05) than cheese yield for cow's and sheep's milk. For sensory analysis, score registered for cheese of cow's milk ≥ 5 suggested higher acceptability for this cheese. Here, we exposed the "Bouhezza" cheese, its history, origin and manufacturing processes. From the physicochemical and bacteriological analysis of milk, results show that all criteria analyzed respond almost to the required standard. The sensory qualities of the three types of cheese show that cow cheese was classified as the most satisfactory cheese for the majority of criteria (taste. color and texture). Finally, and for higher yield, results supported the use of sheep milk as a raw material.

Soft rot symptoms were observed on potato plants in several potato cultivars in the western part of Algeria. A total of four strains of Erwinia are devided as follow: i) three strains of bacteria isolated from diseased tissues and soil, identified as Erwinia carotovora subsp carotovorum using conventional bacteriological and biochemical methods; and ii) one strain as Erwinia sp, not pathogens. In vitro tests, on tuber slices were set up to determine slices weight lost, which allows to find differences in cultivar susceptibility and isolate aggressiveness. Among the five cultivars, Laura was the most susceptible than the others tested cultivars. Moreover, it was found that MAI isolate was the most virulent than the other bacterial isolates. The results of this study should allow an optimization of the potato storage, after considering the susceptibility of a given cultivar to soft rot development and the aggressiveness.

Control of bacterial plant diseases is a major concern, as they affect economically important species and spread easily, such as the case of fire blight of rosaceous caused by Erwinia amylovora. In the search for alternatives to the use of agrochemicals and antibiotics, this work presents a screening of natural bacterial antagonists of this relevant and devastating phytopathogen. We recovered bacterial isolates from different plant tissues and geographical origins and then selected those with the strongest ability to reduce fire blight symptoms ex vivo and remarkable in vitro antagonistic activity against E. amylovora. None of them elicited a hypersensitivity reaction in tobacco leaves, most produced several hydrolytic enzymes and presented other biocontrol and/or plant growth-promoting activities, such as siderophore production and phosphate solubilization. These isolates, considered as biocontrol candidates, were identified by 16S rRNA sequencing as Pseudomonas rhizosphaerae, Curtobacterium flaccumfaciens, Enterobacter cancerogenus, Pseudomonas azotoformans, Rosenbergiella epipactidis and Serratia plymuthica. This is the first time that the last five bacterial species are reported to have biocontrol potential against E. amylovora.

No abstract

For food industry, the production of functional pasta from non-conventional raw materials represents a challenge. This study aims to evaluate the potential of animal proteins of freeze-dried whey as a component for pasta production and its effect on the pasta qualities and consumer acceptance. Sweet whey was freeze-dried, then directly incorporated to pasta at a 20% level. Two pasta types (pasta non-enriched vs. enriched with whey powder) were manufactured following a small-scale pilot procedure, and then evaluated for their physicochemical and sensory qualities. Results of all analyses (whey, semolina and pasta) met the standards according to international legislation; however, the characteristics of enriched pasta differed. Whey addition significantly increased ash, proteins content, optimal cooking time and water uptake (P < 0.05); it significantly decreased moisture levels, colour parameters (CIE system: a* redness, b* yellowness) and the swelling index (P < 0.05). Sensory analysis revealed that overall sensory and product quality of enriched pasta was not affected by whey fortification and it was found acceptable by panelists. This study points out that whey powder could be used for the functional pasta production to increase proteins levels.

A greenhouse experiment was conducted to investigate the effect of different levels of NaCl salt on tomato upon B. cinerea infection the causal agent of gray mold disease. The disease assessment was recorded after inoculation by using the scale based on percentage leaf area affected, and the growth of the plants was recorded for each treatment. Three weeks after inoculation by conidial suspension, the estimated disease severity on plants of tomato was 35.18% compared to the control. The highest incidence disease increase of gray mold (39.21%) was obtained with using 300 mM of NaCl after inoculation with B. cinerea compared with the other concentrations and as well as distilled water. Under severe salt stress (150 and 300mM) increased susceptibility of gray mold disease severity were observed in plants inoculated with B. cinerea, while under mild salt stress (50mM of NaCl) this effect was reversed. The treatment of plant by B.cinerea has reduced the growth of the aerial part of tomato plants (39.06%) after three weeks inoculation compared to the control. Three levels of NaCl (50, 100 and 150mM) increased respectively the plant height from 12.73 to 29.84%, 0.28 to 27.16% for the fresh eight and 5.75 to 33.35% for dry weight compared to the plants inoculated and irrigated by distilled water. NaCl addition at 300mM on plants inoculated with B. cinerea decreased the height, fresh weight and dry weight at 0.99, 4.45 and 11.01% respectively.

Plant extracts and essential oils are promising new sources of non-toxic alternatives to chemicals substances. They are used for their antimicrobial properties against plant diseases of fungal origin, against bacterial, and those of virus origin. This study was carried out to study the antifungal activity of Artemisia herba-alba, Foeniculum vulgare and Citrus sinensis essential oils against Fusarium oxysporum f. sp. albedinis. Essential oil was extracted by steam distillation. Antifungal activity of essential oil was investigated by macro-broth method of dilution by a minimal inhibitory concentration (MIC) assay against this pathogen. The yield of essential oil obtained by steam distillation of Foeniculum vulgare samples was 2.31% greater than that obtained from Citrus sinensis sample which was 1.8%, followed by Artemisia herba alba samples 1.22%. Regarding antifungal activity, the results revealed a better inhibitory activity of Artemisia herba alba against the tested strainsat the lowest LC50 values (0.1 µl/ml). On the other hand, Foeniculum vulgare, Artemisia herba alba and Citrus sinensis essential oils show similar MICs of mycelial growth against this pathogen. The value of the MIC and CMF is greater than 50 µl/ml for the three essential oils.

Background: In the dairy industry, hygienic quality and safety of milk and dairy products are very important for human health.Methods: The samples taken at the inlet and outlet of the HTST pasteurization process were subjected to physicochemical, bacteriological and sensory analysis.Result: showed that pasteurization has not only been beneficial, as in the case of the hygienic quality of raw milk, where the number of the Total Mesophilic Aerobic Flora dropped by 94% after heat treatment, to reach an average of 5.62 × 104 CFU ml-1 of the thermo-resistant bacteria. Heat treatment resulted in a decrease of protein and lactose values for both types of milk. In fact, this loss is more marked in raw milk than in reconstituted milk (4% against 1.8%, respectively, p less than 0.05). Wetting was more marked after pasteurization for raw milk (0.102°C) compared to reconstituted milk (0.014°C). Sensory profiles were modified in both milk types, with a significant decrease in color, viscosity and flavor descriptors and a significant increase in the intensity of smell and taste (p less than 0.05).