{"id":4056,"date":"2014-10-28T11:04:00","date_gmt":"2014-10-28T10:04:00","guid":{"rendered":"http:\/\/dpubma.univ-annaba.dz\/?p=4056"},"modified":"2014-10-28T11:08:17","modified_gmt":"2014-10-28T10:08:17","slug":"4056","status":"publish","type":"post","link":"https:\/\/synthese.univ-annaba.dz\/?p=4056","title":{"rendered":"Les bact\u00e9ries sporul\u00e9es dans les conserves de l\u00e9gumes (petits pois) : Recherche et caract\u00e9risation ph\u00e9notypique."},"content":{"rendered":"<p><strong>Num\u00e9ro de la revue<\/strong>: 25<br \/>\n<strong>Auteurs<\/strong>: Faffani Guech-Lamari<sup>1<\/sup> et Djamila Kirane-Gacemi<sup>1-2<\/sup><\/p>\n<p><sup>1 <\/sup>D\u00e9partement de Biochimie, Facult\u00e9 des Sciences<br \/>\nUniversit\u00e9 Badji Mokhtar Annaba, BP 12, 23000, Annaba,Alg\u00e9rie<br \/>\n<sup>2<\/sup>Laboratoire Am\u00e9lioration G\u00e9n\u00e9tique des Plantes et Adaptation aux Stress Environnementaux (LAGP)<br \/>\nUniversit\u00e9 Badji Mokhtar Annaba, BP 12, 23000, Annaba, Alg\u00e9rie<\/p>\n<p style=\"text-align: right;\"><a href=\"http:\/\/dpubma.univ-annaba.dz\/wp-content\/uploads\/2014\/10\/25-13.pdf\"><strong>T\u00e9l\u00e9charger l&rsquo;article<img loading=\"lazy\" decoding=\"async\" class=\" wp-image-709 alignright\" style=\"margin-top: -10px; margin-bottom: -10px;\" src=\"\/wp-content\/uploads\/2014\/04\/p2.jpg\" alt=\"p2\" width=\"37\" height=\"35\" srcset=\"https:\/\/synthese.univ-annaba.dz\/wp-content\/uploads\/2014\/04\/p2.jpg 113w, https:\/\/synthese.univ-annaba.dz\/wp-content\/uploads\/2014\/04\/p2-24x24.jpg 24w, https:\/\/synthese.univ-annaba.dz\/wp-content\/uploads\/2014\/04\/p2-48x46.jpg 48w\" sizes=\"auto, (max-width: 37px) 100vw, 37px\" \/><\/strong><\/a><\/p>\n<p style=\"text-align: left;\"><strong>R\u00e9sum\u00e9<\/strong><\/p>\n<p style=\"text-align: justify;\">Pour un consommateur de plus en plus attentif \u00e0 l\u2019absence de risques pour sa sant\u00e9, quant \u00e0 l\u2019aliment qu\u2019il consomme, l\u2019objectif de notre travail est de v\u00e9rifier la qualit\u00e9 hygi\u00e9nique de dix lots constitu\u00e9s, chacun, de cinq bo\u00eetes de conserves de petits pois, normales et identiques entre elles. Toutes ces bo\u00eetes ont subi, dans un premier temps, un test de stabilit\u00e9 suivi d\u2019un contr\u00f4le de st\u00e9rilit\u00e9. Ce dernier a \u00e9t\u00e9 r\u00e9alis\u00e9 par le biais d\u2019une analyse microbiologique classique pour la mise en culture de tous les types morphologiques observ\u00e9s au cours du contr\u00f4le de stabilit\u00e9. L\u2019observation d\u2019une microflore tr\u00e8s abondante et vari\u00e9e sans modification apparente du produit a caract\u00e9ris\u00e9 le test de stabilit\u00e9. Les r\u00e9sultats de ce contr\u00f4le, ajout\u00e9s \u00e0 ceux de la mise en culture et de la confirmation de la sporulation de ces souches isol\u00e9es, nous ont orient\u00e9s vers le profil des Bacillus.<br \/>\nParmi les esp\u00e8ces identifi\u00e9es par m\u00e9thode biochimique figurent principalement B.cereus (42.50%); B. megatherium (30.40%); B. mycoides (10.73%); B. sphaericus (7.24%); B. pumilus (4.60%) et Brevibacillus brevis (4.53%).<\/p>\n<p style=\"text-align: justify;\"><strong>Mots cl\u00e9s<\/strong> : Conserves v\u00e9g\u00e9tales , Petits pois, Bact\u00e9ries sporul\u00e9es, Identification biochimique.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Num\u00e9ro de la revue: 25 Auteurs: Faffani Guech-Lamari1 et Djamila Kirane-Gacemi1-2 1 D\u00e9partement de Biochimie, Facult\u00e9 des Sciences Universit\u00e9 Badji Mokhtar Annaba, BP 12, 23000, Annaba,Alg\u00e9rie 2Laboratoire Am\u00e9lioration G\u00e9n\u00e9tique des Plantes et Adaptation aux Stress Environnementaux (LAGP) Universit\u00e9 Badji Mokhtar &hellip; <a href=\"https:\/\/synthese.univ-annaba.dz\/?p=4056\">Lire la suite <span class=\"meta-nav\">&raquo;<\/span><\/a><\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[686],"tags":[818,816,819,817],"class_list":["post-4056","post","type-post","status-publish","format-standard","hentry","category-synthese-n-25","tag-bacteries-sporulees","tag-conserves-vegetales","tag-identification-biochimique","tag-petits-pois"],"_links":{"self":[{"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=\/wp\/v2\/posts\/4056","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4056"}],"version-history":[{"count":4,"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=\/wp\/v2\/posts\/4056\/revisions"}],"predecessor-version":[{"id":4062,"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=\/wp\/v2\/posts\/4056\/revisions\/4062"}],"wp:attachment":[{"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4056"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4056"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4056"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}