References of "Destain, Jacqueline"
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See detailLes produits de la mer au Sénégal et le potentiel des bactéries lactiques et des bactériocines pour la conservation
Diop, M.; Destain, Jacqueline ULg; Tine, E. et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2010), 14(2), 341-350

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See detailEtude comparative des composés phénoliques, du pouvoir antioxydant de différentes variétés de sorgho sénégalais et des enzymes amylolytiques de leur malt
Ba, Khady ULg; Tine, Emmanuel; Destain, Jacqueline ULg et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2010), 14(1), 131-139

The study involved seven cultivars of white sorghum selected to ISRA Bambey and consumed in many regions of Senegal. Several characters and biochemical compounds of the grains (presence of pigmented testa ... [more ▼]

The study involved seven cultivars of white sorghum selected to ISRA Bambey and consumed in many regions of Senegal. Several characters and biochemical compounds of the grains (presence of pigmented testa, total phenols, condensed tannins and antioxidant activity) were determined in all cultivars. A three days malting was also carried out and amylolytic enzymes such as α-amylase, β-amylase and limit-dextrinase which are essential for a malt of good quality were proportioned. These enzymes are measured specifically with kits of Megazyme: Amylazyme (α-amylase), Betamyl (β-amylase) and Limit-Dextrizyme (limit-dextrinase). Two cultivars, CE 180-33 and CE 145-66 proved to be tannin sorghums, have the highest levels in total phenols and the most important antioxidant activities (ABTS and DPPH). The results of enzymatic analysis and the index of Kolbach indicated the F-2-20 like cultivar presenting the best potentialities for malt production [less ▲]

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See detailPeroxisomal β-oxidation and Production of γ-decalactone by the Yeast Rhodotorula aurantiaca
Alchihab, Mohamed ULg; Dubois Dauphin, Robin ULg; Aguedo, Mario ULg et al

in Notulae Botanicae Horti Agrobotanici Cluj-Napoca (2010), 2

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See detailThe use of Macronet resins to recover decalactone produced by Rhodotorula aurantiaca from the culture broth
Alchihab, Mohamed ULg; Aldric, Jean-Marc ULg; Aguedo, Mario ULg et al

in Journal of Industrial Microbiology & Biotechnology (2010), 37(2), 167-172

During the biotransformation of castor oil into -decalactone, R. aurantiaca produced both the lactone form and its precursor (4-hydroxydecanoic acid). After six days of culture, a maximum yield of ... [more ▼]

During the biotransformation of castor oil into -decalactone, R. aurantiaca produced both the lactone form and its precursor (4-hydroxydecanoic acid). After six days of culture, a maximum yield of -decalactone of 6.5 g/l was obtained. The parameters of -decalactone adsorption on three Macronet resins (MN-202, MN-102 and MN-100) were investigated in water. Adsorption isotherms of -decalactone for the three Macronet resins were linear. The trapping of -decalactone produced by R. aurantiaca on these resins was then carried out. -Decalactone was eVectively retained by all the studied Macronet resins. The resin MN-202 trapped -decalactone more eYciently than MN-102 and MN-100. The percentages of -decalactone adsorbed on the resins MN-202, MN-102 and MN-100 were, respectively, 85, 75 and 81%, whereas around 70% of the adsorbed -decalactone was then desorbed. We propose an industrial process that uses Macronet resins to extract -decalactone from culture broth of R. aurantiaca. [less ▲]

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See detailL'extrapolation des bioréacteurs : un problème de génie des procédés ou de physiologie microbienne ?
Delvigne, Frank ULg; Destain, Jacqueline ULg; Brognaux, Alison ULg et al

in Chimie Nouvelle (2010), 104

Bioreactor scale-up often pose a serious issue during the industrial development of a bioprocess considering the numerous physical and biological phenomena occurring in the reacting volume. The basic ... [more ▼]

Bioreactor scale-up often pose a serious issue during the industrial development of a bioprocess considering the numerous physical and biological phenomena occurring in the reacting volume. The basic principles of scale-up coming from the traditional chemical and process engineering approaches will be first reviewed and will be then compared to a new one involving recent development at the level of microbial strain manipulation. This "physiological" approach of scale-up involves directly a biological component of the system (by comparison with the traditional approach for scaling-up involving physical parameters indirectly linked to the physiological phenomena occurring in the bioreactor), i.e. the synthesis of a reporter fluorescent protein when microbial cells are exposed to stress. It will be shown how this principle can be used for a better understanding of the relationship between bioreactor hydrodynamics and microbial stress. [less ▲]

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See detailImpact of scaled-down dissolved oxygen fluctuations at different levels of the lipase synthesis pathway of Yarrowia lipolytica
Kar, Tambi ULg; Destain, Jacqueline ULg; Thonart, Philippe ULg et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2010), 14

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See detailHydrolysis of starch by sorghum malt for maltodextrin production
Ba, Khady ULg; Destain, Jacqueline ULg; Thonart, Philippe ULg

Poster (2009, December 16)

Maltodextrin is a mixture of saccharides with a molecular weight between polysaccharides and oligosaccharides with DE lower than 20. Maltodextrin is more soluble in water than native starches, also is ... [more ▼]

Maltodextrin is a mixture of saccharides with a molecular weight between polysaccharides and oligosaccharides with DE lower than 20. Maltodextrin is more soluble in water than native starches, also is cheaper in comparison with other major edible hydrocolloids. Maltodextrin is obtained by moderate enzymatic or acidic hydrolysis of starch. The hydrolysis of starch, catalyzed by amylases, is the most important commercial enzyme process. The hydrolyzed products are widely applied in food, paper and textile industries. Because of the increasing demand for these enzymes in various industries, there is enormous interest in developing enzymes with better properties, such as raw starch-degrading amylases suitable for industrial applications and their cost-effective production techniques. Sorghum (Sorghum bicolor) is a widely grown crop in Africa. Obtaining enzymes from sorghum requires a transformation. The objective of this study was application of sorghum amylase for maltodextrin. Sorghum seeds were supplied by the ISRA (Bambey, Senegal). Seeds were germinated in the laboratory at 30°C for 72 h and the sorghum malt was dried at 40°C for 48 h. Corn starch (from Roquette, France) hydrolysis was assayed in a bioreactor of 2 l at a temperature of 65°C gently stirred. Raw starch was slurried in water (30% w/v) and sorghum malt was introduced, chloride calcium was added, pH was adjusted to 6. Maltodextrin was characterized in term of the dextrose equivalent (DE) during the hydrolysis. The yield of hydrolysis was evaluated by soluble solids (° BRIX) at different hydrolysis time. The glucose concentration released was measured by DNS method (Miller method). [less ▲]

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See detailLe développement de starters lactiques : de la cellule au produit fini
Thonart, Philippe ULg; Kouakou, P.; Dortu, C. et al

Conference (2009, November 02)

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See detailRecovery of γ-decalactone produced by Rhodotorula aurantiaca from the culture broth using Macronet resins
Alchihab, Mohamed; Aldric, Jean-Marc ULg; Aguedo, Mario ULg et al

in New Biotechnology (2009, September), 25S

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See detailProduction of γ-Decalactone by a Psychrophilic and a Mesophilic Strain of the Yeast
Alchihab, Mohamed ULg; Destain, Jacqueline ULg; Aguedo, Mario ULg et al

in Applied Biochemistry and Biotechnology (2009), 158

Among 18 psychrophilic strains isolated near the Antarctic Station, the psychrophilic <br />strain Rhodotorula aurantiaca A19 was selected for its ability of growth and γ- <br />decalactone production at ... [more ▼]

Among 18 psychrophilic strains isolated near the Antarctic Station, the psychrophilic <br />strain Rhodotorula aurantiaca A19 was selected for its ability of growth and γ- <br />decalactone production at low temperatures. The effects of temperature, initial pH, and castor <br />oil concentration on the growth and γ-decalactone production by a psychrophilic and a <br />mesophilic strain of R. aurantiaca were investigated. The highest γ-decalactone production <br />in flasks (5.8 g/l) was obtained with the strain A19 at 14 °C and initial pH 7.0 in medium <br />containing 20 g/l castor oil. On the other hand, these factors did not affect the production of <br />γ-decalactone by the mesophilic strain. In fermentor, a γ-decalactone concentration of 6.6 g/l <br />was reached with the strain A19, whereas a maximum of 0.1 g/l was obtained with the <br />mesophilic strain. Our results suggest that the ability to synthesize γ-decalactone is a <br />particularity of the strain A19, since the mesophilic strain (no. 30645) produced small amounts, <br />and the other (no. 31354) did not exhibit this property. It is, to our knowledge, the first report of γ-decalactone production by R. aurantiaca and furthermore by a psychrophilic yeast strain. <br />Moreover, the amount of γ-decalactone obtained in fermentor with the strain 19 was on the <br />order of concentrations usually described in patents. [less ▲]

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See detailThe use of Macronet resins to recover γ-decalactone produced by Rhodotorula aurantiaca from the culture broth
Alchihab, Mohamed ULg; Destain, Jacqueline ULg; Aguedo, Mario ULg et al

Poster (2009)

The objective of this study was to recover the γ-decalactone produced by R. aurantiaca from the culture broth using three Macronet resins (MN-100, MN-102 and MN-202).

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See detailProduction and toxicity of γ-decalactone and 4-hydroxydecanoic acid from Rhodotorula aurantiaca
Alchihab, Mohamed ULg; Destain, Jacqueline ULg; Aguedo, Mario ULg et al

Poster (2009)

The objective of this study was to compare the production of γ- decalactone in different scales and to study the effects of 4- hydroxydecanoic acid and γ-decalactone on the growth of R. aurantiaca. The ... [more ▼]

The objective of this study was to compare the production of γ- decalactone in different scales and to study the effects of 4- hydroxydecanoic acid and γ-decalactone on the growth of R. aurantiaca. The effect of gum tragacanth on the production of γ-decalactone by R. aurantiaca was evaluated. [less ▲]

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See detailEffects of curing sodium nitrite additive and natural meat fat on growth control of Listeria monocytogenes by the bacteriocin-producing Lactobacillus curvatus strain CWBI-B28.
Kouakou, P.; Ghalfi, H.; Destain, Jacqueline ULg et al

in Food Microbiology (2009), 26

In realistic model meat systems, the separate and combined effects of fat content and sodium nitrite on the antilisterial activity of the bacteriocin of Lactobacillus curvatus CWBI-B28 were studied. In ... [more ▼]

In realistic model meat systems, the separate and combined effects of fat content and sodium nitrite on the antilisterial activity of the bacteriocin of Lactobacillus curvatus CWBI-B28 were studied. In laboratory fermentations where Listeria monocytogenes was co-cultured at 4 C with bacteriocin-producing CWBIB28 in lean pork meat (fat content: 13%) without added nitrite, a strong antilisterial effect was observed after one week. The effect was maintained for an additional week, after which a slight and very gradual rebound was observed. Both added nitrite (20 ppm) and a high-fat content (43%) were found to antagonise this antilisterial effect, the Listeria cfu count reached after six weeks being 200 times as high in high-fat meat with added nitrite than in lean meat without nitrite. This antagonism could not be attributed to slower growth of the bacteriocin-producing strain, since CWBI-B28 grew optimally in fatrich meat with 20 ppm sodium nitrite. Bacteriocin activity was also measured in the samples. The observed activity levels are discussed in relation to the degree of antilisterial protection conferred [less ▲]

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See detailLa conservation du poisson au Senegal : utilisation d’une souche locale de Lactococcus lactis
Diop, Michel; Destain, Jacqueline ULg; Thonart, Philippe ULg et al

in Cahiers Agricultures (2009), 18(4), 337-342

L’effet antimicrobien du surnageant de culture neutralisé (SCN) bactéricide issu de Lactococcus lactis CWBI-B1410 d’origine locale, utilisé seul ou en combinaison avec du chlorure de sodium (NaCl) comme ... [more ▼]

L’effet antimicrobien du surnageant de culture neutralisé (SCN) bactéricide issu de Lactococcus lactis CWBI-B1410 d’origine locale, utilisé seul ou en combinaison avec du chlorure de sodium (NaCl) comme conservateurs, a été évalué sur poissons maigre (Pomadasys jubelini), moyennement gras (Polydactylus quadrifilis) et gras (Arius heudeloti)] au Sénégal. Les poissons ont été achetés dans un marché local, éviscérés, lavés avec de l’eau de robinet potable, puis filetés. Cent millilitres de SCN de CWBI-B1410 non salé et salé ont été additionnés dans 100 grammes de filets (concentration finale de NaCl entre 0 et 7 %) dans des bocaux en verre conservés à 10 °C. L’évolution de la flore mésophile totale (FMT) des filets a été comparée à celles de filets traités avec du SCN non salé et salé (concentration finale de NaCl entre 0 et 7 %), issu de L. lactis LMG6890 ne produisant pas de bactériocine. Un niveau de FMT de 106 micro-organismes par gramme (ufc/g) a été considéré comme la fin de la durée de conservation. Le niveau de la flore mésophile totale des filets crus atteignait 5,74 log ufc/g. L’ajout de SCN de CWBI-B1410 dans les filets de poisson maigre réduit la flore mésophile totale de 1 log ufc/g et stabilise la flore pendant 4 jours – correspondant à la durée de conservation de ces filets a` 10 °C, contre 0,5 jour pour le contrôle négatif. L’addition de SCN de CWBIB1410 salé sur les poissons (NaCl, 7 %) réduit davantage la FMT et retarde sa croissance à 10°C, entraînant comme résultat l’augmentation de la durée de conservation de respectivement 12, 7,5 et 8 jours pour le poisson maigre, moyennement gras et gras. Ces résultats suggèrent que cette stratégie peut constituer un moyen convenable d’améliorer la conservation des produits halieutiques tropicaux. [less ▲]

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See detailUse of a Nisin-Producing Starter Culture of Lactococcus lactis subsp. lactis To Improve Traditional Fish Fermentation in Senegal
Diop, Michel; Dubois Dauphin, Robin ULg; Destain, Jacqueline ULg et al

in Journal of Food Protection (2009), 72(9), 1930-1934

Lactococcus lactis subsp. lactis strain CWBI B1410, which produces various antibacterial compounds including organic acids and nisin, was used as a starter culture to improve the traditional Senegalese ... [more ▼]

Lactococcus lactis subsp. lactis strain CWBI B1410, which produces various antibacterial compounds including organic acids and nisin, was used as a starter culture to improve the traditional Senegalese fish fermentation in which fish are mostly transformed to guedj by spontaneous fermentation for 24 to 48 h at ambient temperatures near 30uC followed by salting (with NaCl) and sun drying. Assays were performed on lean fish (Podamasys jubelini) and fat fish (Arius heudelotii) purchased at a local market. The total viable microbial counts in raw fillets of P. jubelini and A. heudelotii were 5.78 and 5.39 log CFU/g, respectively. Populations of enteric bacteria (which can include pathogenic bacteria) in P. jubelini and A. heudelotii were 4.08 and 4.12 log CFU/g, respectively. Spontaneous fermentation of raw fillets at 30uC led to the proliferation of enteric bacteria to 9 log CFU/g after 24 h in fermented P. jubelini and A. heudelotii fillets with pH values of 6.83 and 7.50, respectively. When raw fish fillets were supplemented with glucose (1%, wt/wt) and inoculated with Lactococcus lactis (107 CFU/g), the pH decreased to about 4.60 after 10 h at 30uC, and nisin activity was detected in juice from the fillets. Traditionally fermented fillets of P. jubelini and A. heudelotii contained enteric bacteria at higher levels of 4 and 2 log CFU/g, respectively, than did fillets of the same fish supplemented with glucose and fermented with the starter culture. These data suggest that this new fish fermentation strategy combined with salting and drying can be used to enhance the safety of guedj [less ▲]

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See detailAspects microbiologiques de la production par fermentation solide des endo-β-1,4-xylanases de moisissures : le cas de Penicillium canescens
Assamoi, Allah Antoine; Destain, Jacqueline ULg; Thonart, Philippe ULg

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2009), 13(2), 281-294

Production of xylanases by Penicillium canescens 10-10c is the research object in Walloon Center of Industrial Biology. Previous works used submerged or liquid fermentation. The actual works are oriented ... [more ▼]

Production of xylanases by Penicillium canescens 10-10c is the research object in Walloon Center of Industrial Biology. Previous works used submerged or liquid fermentation. The actual works are oriented more and more towards solid fermentation from agricultural or agro-alimentary residues. In addition to the valorization of these residues, solid-state fermentation reaches an increasingly significant interest in various other fields like the biological breakdown of the solid residues, the bioremediation of the organic pollutants in the grounds and the reduction of the air pollution by the biofiltration. Xylanase is an industrial enzyme used in general in extraction and clarification processes. P. canescens can produce an activity of it, particularly in its balanced forms of xylanases, beta-xylosidase and arabinosidase, and not contaminated by cellulolytic and amylolytic activities. It is a hyper producing strain of xylanase. The production rate is one of the highest in literature (535 U.ml-1 and 9,632 U.g-1 in Erlenmeyer flasks, in submerged and solid state fermentation, respectively). The biobleaching activity of the cellulose pulp by the purified enzyme is higher than a commercial preparation of xylanases from Trichoderma longibrachiatum used industrially. It has a complete hydrolysis degree of 40% (on glucuronoxylan) and 35% (on arabinoxylan) at 55°C and at pH of 5.9. These characteristics lead to many industrial applications of this enzyme. That is why the optimization of its production by the solid-state fermentation at the laboratory scale in order to define a policy for the industrial transposition later is carried out. This article presents a summary of the scientific literature on this subject. [less ▲]

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See detailCalorimetric study of milk fat/rapeseed oil blends and their interesterification products
Aguedo, Mario ULg; Giet, Jean-Michel ULg; Hanon, Emilien ULg et al

in European Journal of Lipid Science and Technology [=EJLST] (2009), 111(4), 376-385

Milk fat (MF) and rapeseed oil (RO) blends were analyzed by differential scanning calorimetry (DSC). It was shown that peak and onset temperatures can be used to determine the percentage of each fat in ... [more ▼]

Milk fat (MF) and rapeseed oil (RO) blends were analyzed by differential scanning calorimetry (DSC). It was shown that peak and onset temperatures can be used to determine the percentage of each fat in the blend and that the relative enthalpy of one peak assigned to low-melting triacylglycerols (TAG) can also be used to determine the percentage of RO in the blend. A linear relation was also established between IMF content of the blend and its dropping point (DP), indicating that DP can be linearly related with the above DSC data. A blend of MF/RO 70 : 30 (wt/wt) was then chosen as a model system for enzymatic interesterification (EIE). The applicability of DSC analyses to EIE products was checked and a correct correlation could be established between DSC values and the interesterification degree and DP. Among the data from the DSC profiles, the peak associated with low-melting TAG was the best indicator of the reaction course. In the same way, a high-melting MF stearin fraction was interesterified. with RO. In that case, onset temperatures and peak "a" were better reaction indicators than for the interesterified MF/RO blend. We therefore suggest that values from DSC endotherms could be used to monitor EIE of fat blends. [less ▲]

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See detailXylanase Production by Penicillium canescens on Soya Oil Cake in Solid-State Fermentation.
Assamoi, Antoine; Destain, Jacqueline ULg; Thonart, Philippe ULg

in Applied biochemistry and biotechnology (2009), (2),

There is an increasing interest for the organic residues from various sectors of agriculture and industries over the past few decades. Their application in the field of fermentation technology has ... [more ▼]

There is an increasing interest for the organic residues from various sectors of agriculture and industries over the past few decades. Their application in the field of fermentation technology has resulted in the production of bulk chemicals and value-added products such as amino acid, enzymes, mushroom, organic acids, single-cell protein, biologically active secondary metabolites, etc. (Ramachandran et al., Bioresource Technology 98:2000–2009, 2007). In this work, the production of extracellular xylanase by the fungus Penicillium canescens was investigated in solid-state fermentation using five agro-industrial substrates (soya oil cake, soya meal, wheat bran, whole wheat bran, and pulp beet). The best substrate was the soya oil cake. In order to optimize the production, the most effective cultivation conditions were investigated in Erlenmeyer flasks and in plastic bags with 5 and 100 g of soya oil cake, respectively. The initial moisture content, initial pH, and temperature of the culture affected the xylanase synthesis. The optimal fermentation medium was composed by soya oil cake crushed to 5 mm supplemented with 3% and 4% (w/w) of casein peptone and Na2HPO4.2H2O. After 7 days of incubation at 30 °C and under 80% of initial moisture, a xylanase production level of 18,895±778 U/g (Erlenmeyer flasks) and 9,300± 589 U/g (plastic bags) was reached. The partially purified enzyme recovered by ammonium sulfate fractionation was completely stable at freezing and refrigeration temperatures up to 6 months and reasonably stable at room temperature for more than 3 months. [less ▲]

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