M. GUETOUACHE Mourad

MCA

Directory of teachers

Department

Departement of Microbiology and biochemistry

Research Interests

Microbiologie Appliquée

Contact Info

University of M'Sila, Algeria

Email : mourad.guetouache@univ-msila.dz

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Recent Publications

2018

Characterization of Lactic Acid Bacteria Isolated from Traditional Butter Produced in Djelfa Province of Algeria

Morphological, physiological and biochemical characteristics were employed to identify lactic acid bacteria (LAB), isolated from traditional (butter) was collected from different rural areas of the province of Djelfa. Among 177 isolates, 79 lactic acid bacterial (LAB) strains were isolated and purified. The results obtained show that the isolates obtained belong to the following genus Lactobacillus, Lactococcus, Enterococci and Leuconostoc characterize the biodiversity of this traditional butter studied. Only Gram-positive and catalase negative isolates were identified at species level. The most common LAB belonging to the species Lactobacillus alimentarius (15.19 %), Lactobacillus plantarum (22.78 %), Lactobacillus fermentum (18.99 %), Lactobacillus brevis (06.33 %), Lactococcus lactis (12.66 %), Lactococcus cremoris (06.33 %), Leuconostoc mesenteroides (06.33 %) and Enterococcus faecalis (11.39 %). The samples pH average was 6.06 ± 0.34, microbiological analysis results were; total mesophilic aerobic flora (TMAF) (2, 22 ± 0, 68).10 3cfu/ml, total coliforms 0,54 ± 0.56 ufc/ml, fecal coliforms 0,6 ± 0.50 cfu/ml, yeast (0,48 ± 0.31). 10 cfu/ml, Staphylococcus aureus, Salmonella and moulds weren’t detected.
Citation

M. GUETOUACHE Mourad, (2018), "Characterization of Lactic Acid Bacteria Isolated from Traditional Butter Produced in Djelfa Province of Algeria", [national] Biosciences Biotechnology Research Asia , Biosciences Biotechnology Research Asia

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2015

Effect of Season on Potential Nutritive Value, Methane Production and Condensed Tannin Content of Fourwing Saltbush (Atrilplex canescens)

The current trail was conducted to study the effect of season on the potential nutritive value,
methane production and condensed tannin of Atriplex canescens sampled at three different seasons
(winter, spring and summer). Gas and methane productions of Atriplex canescens were determined at 24 h
incubation time. Season of sampling had a significant effect (p <0.05) on the chemical composition, gas
production, methane production, metabolizable energy and in vitro dry matter digestibility of Telly and Terry.
The CP content was lower in spring (167.68 g/kg DM) and summer (171.08 g/kg DM) versus winter (200.89 g/kg
DM). In winter and spring, Atrilplex canescens had higher (p <0.05) NDF, ADF, ADL and HCL contents than
in summer. In all the seasons, condensed tannins and EE content were generally low, whereas the ash content
was extremely high (p <0.05) with (243.8 g/kg DM) in spring and (197.3 g/kg DM) in winter. Sampling season
had a significant effect on the nutritive value of Atrilplex canescens. Its nutritive value decreased in spring and
increase in summer and winter. Atrilplex canescens should be grazed or harvested during winter and summer
since these seasons provide this shrub with high ME and CP content for ruminant.
Citation

M. GUETOUACHE Mourad, (2015), "Effect of Season on Potential Nutritive Value, Methane Production and Condensed Tannin Content of Fourwing Saltbush (Atrilplex canescens)", [national] Global Veterinaria , IDOSI Publications

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Identification and Characterization of Lactic Acid Bacteria Isolated fromRural Traditional Cheese (Jben) of Djelfa Province

Five samples of traditional cheese (Jben) collected in rural area of Djelfa, Algeria. Were studied bydetermination of morphological, cultural, physiological and biochemical characteristics. Among 104 isolates29 lactic acid bacterial (LAB) strains were isolated and purified. This study shows that the biodiversity of thistraditional cheese studied is characterized by enterococci, lactobacilli and lactococci. The most common lacticacid bacteria belonging to the speciesLactococcus lactis(10.34%), Lactococcus raffinolactis (6.90%),Lactococcus cremoris(06.90%), Lactobacillus Plantarium(13.79%), Lactobacillus rhamnosus(10.34%),Lactobacillus fermentum(10.34%),Lactobacillus acidophilus(13.79%),Lactobacillus casei(10.34%),Lactobacillus helveticus(06.90%) and other species of the genusEnterococcus(10.34%).The samples pHaverage was 4, 42 ± 0.15, mean titratable acidity value was 79.4 ± 3, 11 °D and microbiological analysis resultswere; total mesophilic aerobic bacteria 6.12 x 10 UFC/g, Coliform bacteria 1.04 x 10 UFC/g, Yeast 1.08 x 10644UFC/g. Staphylococcus, Salmonellaand Moulds weren’t detected. In this work, we tested the acidifyingpower, proteolytic activity and the antimicrobial effect of these LAB isolated againstBacillus subtilis,Staphylococcus aureus and Escherichia coli. The strains (GM13, GM11, GM33, GM20, GM60 and GM40) wereselected for its strong bactericidal activity against Staphylococcus aureus. The action of the bacteriocins waseliminated by proteolytic enzymes.
Citation

M. GUETOUACHE Mourad, (2015), "Identification and Characterization of Lactic Acid Bacteria Isolated fromRural Traditional Cheese (Jben) of Djelfa Province", [national] International Journal of Microbiological Research , IDOSI Publications

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Technological and Biochemical characterization of Lactic Acid Bacteria isolated from Algerian Traditional Dairy Products

Morphological, biochemical and technological characteristics were employed to identify lactic acidbacteria (LAB), isolated from traditional dairy products (Butter, Klila and Jben) was collected from different ruralareas of the province of Djelfa. 277 lactic acid bacteria strains were isolated, with 170 (61.37%) of them belongingto lactic acid cocci others (38.63%) to the lactic acid bacilli. Their proportion wereLb. plantarium (13.72%),Lb. fermentum (09.75%),Lb. acidophilus (11.91%),Lb. helveticus (07.94%),Lb. paracasei subsp tolerans(06.14), Lb. casei subsp casei (08.66), Lc. lactis subsp cremoris (07.22%), Lc. lactis biovar (11.19%),Lc. dicetyllactis (10.11%),Lc. raffinolactis (08.30%), Leuconostoc lactis (03.61%), Leuconostoc mesenteroidessubsp cremoris (01.44%). But these proportions were depending on the product tested as follows: Butter(14.08%), Klila (07.58%) and Jben (78.34%). Presumptive lactobacilli counts ranged from 1.5x10 to 3.4x10+3+8cfu/ml, presumptive lactococci levels varied from 2.2.10 to 4.2.10 cfu/ml, presumptive Leuconostoc levels+2+6ranged from 2.8x10 to 7.2.10 CFU/ml. According to the method of Bradford (1976). Proteolytic strains+1+3GM99, GM27, GM31, GM10 and GM14 isolated from these traditional products have an averageconsumption rate of the casein equal to (833 μg/h, 820 μg/h, 809 μg/h, 530 μg/h and 216 μg/h),respectively. The proteolytic system involved in casein utilization provides cells with essential amino acidsduring growth in milk and is also of industrial importance due to its contribution to the development oforganoleptic properties of fermented milk.
Citation

M. GUETOUACHE Mourad, (2015), "Technological and Biochemical characterization of Lactic Acid Bacteria isolated from Algerian Traditional Dairy Products", [national] World Applied Sciences Journal , IDOSI Publications

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Characterization and identification of lactic acid bacteria isolated from traditional cheese (Klila) prepared from cow's milk

Various types of fermented dairy products exist worldwide. Their nature depends on the type of milk used, pretreatment, fermentation conditions and subsequent treatment. The fermentation of milk primarily involves lactic acid bacteria (LAB). Among these, theKlila is a hard variety cheese made by using the traditional procedures in the home, without using a starter culture. The different samples of traditional cheese (Klila) studied were collected from the rural area of the province of Djelfa. Isolates were phenotypically characterized by their capability to ferment different carbohydrates and additional biochemical tests. 132 lactic acid bacterial strains were isolated, purified and identified to all belong to the genus, Lactobacillus, their proportion were Lactobacillus plantarum (18.94%), Lactobacillus casei (18.18%), Lactobacillus fermentum (21.97%), Lactobacillus acidophilus (12.88%), Lactobacillus brevis (14.39%), Lactobacillus alimentarus (03.03%), Lactobacillus intestinalis (06.06%) and Lactobacillus helveticus (04.56%). These lactic acid bacteria were isolated against Staphylococcus aureus. Isolates L. fermentum,L. intestinalis and L. acidophilus were selected for their strong bactericidal activity against S. aureus.
Citation

M. GUETOUACHE Mourad, (2015), "Characterization and identification of lactic acid bacteria isolated from traditional cheese (Klila) prepared from cow's milk", [national] African Journal of Microbiology Research , academic Journal

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2014

Composition and nutritional value of raw milk

Milk is a considerable resource of products whose composition varies. Four components are dominant in quantitative terms: water, fat, protein and lactose; while theminor components are minerals, enzymes, vitamins, and dissolved gases. It satisfiesthe demand of the consumer who seeks more and more innovative products with consistent quality.The dairy industry needs to utilize all the riches of this raw material,which is bothsimplein appearance and complex incomposition.In general, cow milk is less rich in lactose, fat content and protein. On the other hand, the mineral content is similar.
Citation

M. GUETOUACHE Mourad, (2014), "Composition and nutritional value of raw milk", [national] Issues in Biological Sciences and Pharmaceutical Research , Natural and Social Sciences

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SANITARY QUALITY AND ECOLOGY OF THE LACTIC BACTERIA ISOLATED FROM TRADITIONAL BUTTER

Three samples of traditional butter were collected from the rural area (Djelfa). Were analyzed for their
physicochemical parameters (pH and acidity) and microbiological. Butter is an easy to spread produced exclusively from
milk and cream consists essentially of fat, water and a small amount of solids. After collection, the sample
A1 (year 2012) of butter has investigated a charge of Clastridium (2.5 x 105 ufc / g), with a total absence of total coliforms,
fecal coliforms and total aerobic mesophilic flora. Counts and identification of isolated samples from two traditional butter
belonging to the region (A1 and A2) lactic acid bacteria; were performed on 42 strains isolated 20 strains have been
identified and purified to 75% Lactobacillus and Lactococcus 25%.
Citation

M. GUETOUACHE Mourad, (2014), "SANITARY QUALITY AND ECOLOGY OF THE LACTIC BACTERIA ISOLATED FROM TRADITIONAL BUTTER", [national] International Journal of Research in Applied, Natural and Social Sciences , Impact Journals

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