References of "Hamdi, M"
     in
Bookmark and Share    
Full Text
Peer Reviewed
See detailProduction and freeze-drying of leben lactic starter
Ziadi, M.; Mhir, S.; Abdelsam, M. et al

in Research in Microbiology (2009), 4(1), 31-37

Detailed reference viewed: 39 (9 ULg)
Peer Reviewed
See detailAnalysis of volatile compounds produced by 2 strains of Lactococcus lactis isolated from Leben (Tunisian fermented milk) using solid-phase microextraction-gas chromatography
Ziadi, M.; Wathelet, Jean-Paul ULg; Marlier, Myriam ULg et al

in Journal of Food Science (2008), 73(6), 247-252

The volatile compounds that characterize Leben during fermentation with 2 Lactococcus lactis strains (SLT6 and SLT10) in flasks, in a 100-L fermentor, and during storage at 4 degrees C, were investigated ... [more ▼]

The volatile compounds that characterize Leben during fermentation with 2 Lactococcus lactis strains (SLT6 and SLT10) in flasks, in a 100-L fermentor, and during storage at 4 degrees C, were investigated and compared to those from commercial Leben. Volatile compounds from Leben were concentrated by a Carboxen-PDMS fiber and analyzed by GC-MS. These compounds include acids, alcohols, aldehydes, ketones, sulfur compounds, and hydrocarbons. Commercial Leben presented a poor volatile profile compared to the laboratory-made Leben. The mixed culture of 2 Lactococcus lactis strains resulted in higher volatile compound formation than the single strain culture. The GC volatile profiles of Leben produced In flask and in the 100-L fermentor were similar. Changes in volatile compounds were observed during storage at 4 degrees C. The effect of culture conditions on production of volatiles by SLT6 strain was studied. Aeration (0.1 mL/min) and agitation enhanced the production of diacetyl, acetoin, 3-methylbutanal, and 3-methylbutanol. Fermentation at pH 5 had no effect on volatile production. [less ▲]

Detailed reference viewed: 48 (23 ULg)
Full Text
Peer Reviewed
See detailTunisian Table Olive Phenolic Compounds And Their Antioxidant Capacity
Ben Othman, N.; Weber, Dominique ULg; Thonart, Philippe ULg et al

in Journal of Food Science (2008), 73(4),

For the 1st time, 4 olive cultivars, theMeski, Chemlali, Besbessi, and Tounsi, fromthe Tunisian market were investigated to evaluate the phenolic compounds’ contribution in nutritional value of table ... [more ▼]

For the 1st time, 4 olive cultivars, theMeski, Chemlali, Besbessi, and Tounsi, fromthe Tunisian market were investigated to evaluate the phenolic compounds’ contribution in nutritional value of table olives. From the Meski cultivar, we have chosen 4 different samples to evaluate differences within the same cultivar. Basic characteristics and total phenolic content were evaluated in flesh and kernel. The highest value of flesh phenolic content was observed in sample M4 of the Meski cultivar; however, the lowest value was observed in the Besbessi cultivar and they were 1801 and 339 mg GA/100 g dry weight, respectively. Themain simple phenolic compounds identified in flesh extracts are hydroxytyrosol, tyrosol, and vanillic acid. Oleuropein was not detected in any samples. The antioxidant activity of Tunisian olive flesh varies between 212 and 462 μM TEAC/g of dry weight. Antioxidant activity of olives was related to their phenolic content but we found a low correlation between phenolic content and TEAC [less ▲]

Detailed reference viewed: 166 (1 ULg)
Full Text
Peer Reviewed
See detailProteolytic Breakdown Of Gliadin By Enterococcus Faecalis Isolated From Tunisian Fermented Dough
M'Hir, S.; Aldric, Jean-Marc ULg; El Mejdoub, Thami ULg et al

in World Journal of Microbiology & Biotechnology (2008), 24(12),

The aim of this work was to select strains with proteolytic activity on wheat gliadin, among lactic acid bacteria, previously isolated from Tunisian fermented wheat dough. Hydrolysis of gliadin, as sole ... [more ▼]

The aim of this work was to select strains with proteolytic activity on wheat gliadin, among lactic acid bacteria, previously isolated from Tunisian fermented wheat dough. Hydrolysis of gliadin, as sole nitrogen source, in an agar medium was visualized by a clear zone surrounding colonies. The increase in absorbance due to gliadin breakdown was measured spectrophotometrically using Ophthaldialdehyde (OPA) on Gliadin Glucose Broth medium. Fermented liquid dough inoculated with individual selected Enterococcus faecalis, showed a decrease of the gliadin concentration from 45 g/kg to 18 g/kg determined by sandwich ELISA test (R-7001). Only the enterococci strains show an hydrolysis of gliadin proteins. Strains showing proteolytic activity are gaining more and more importance in cereal based fermented foods and may help to reduce gliadin involved in coeliac disease. [less ▲]

Detailed reference viewed: 64 (5 ULg)
See detailEtude de la production, la lyophilisation et la conservation d’un starter lactique du lben : lait traditionnel fermenté.
Ziada, M.; Touhami, Y.; Achour, M. et al

Poster (2006, November)

Detailed reference viewed: 23 (4 ULg)
Full Text
Peer Reviewed
See detailAdherence And Colonization Properties Of Lactobacillus Rhamnosus Tb1, A Broiler Chicken Isolate
Bouzaine, T.; Dubois Dauphin, Robin ULg; Thonart, Philippe ULg et al

in Letters In Applied Microbiology (2005), 40(5),

Aims: Selected lactic acid bacteria (LAB) isolated from intestinal tract of chicken have been studied in order to investigate their ability to adhere in vitro to Basement Membrane Matrigel (BMM). A ... [more ▼]

Aims: Selected lactic acid bacteria (LAB) isolated from intestinal tract of chicken have been studied in order to investigate their ability to adhere in vitro to Basement Membrane Matrigel (BMM). A selected strain showing a good adherence in BMM test was used for in vivo colonization assays. Methods and Results: In vitro assessment of adhesion of broiler chicken isolates was performed using BMM assay. Among LAB strains tested, Lactobacillus rhamnosus TB1 showed a good adherence that was comparable to the one of an Escherichia coli EPEC strain used as positive control. For in vivo colonization assays this strain was fluorescently stained with the carboxyfluorescein diacetate succinimidyl ester (cFDA-SE) thus allowing its detection in different layers of intestinal tract after inoculation in broiler chicken. Further, stained L. rhamnosus were found with a highest value in rectum, jejunum and ileum both 3 and 24 h after administration. Conclusions: BMM assay is a quick method to test in vitro adhesion properties of bacterial strains and cFDASE- stained bacteria may be considered as an alternative method to test in vivo adhesion and colonization properties. Significance and Impact of the Study: Lactobacillus rhamnosus TB1 was therefore showed to be able to adhere strongly in vitro to BMM and in vivo to intestinal epithelial cells of chicken and may be considered as a potential probiotic for chicken. [less ▲]

Detailed reference viewed: 47 (2 ULg)
Full Text
Peer Reviewed
See detailVolatile Constituents And Antimicrobial Activity Of Lavandula Stoechas L. Oil From Tunisia
Bouzouita, N.; Kachouri, F.; Hamdi, M. et al

in Journal of Essential Oil Research (2005), 17(5), 584-586

Detailed reference viewed: 75 (4 ULg)
Full Text
See detailSelection de bactéries lactiques probiotiques d'origine animale
Bouzaine, T.; El Mejdoub, Thami ULg; Hamdi, M. et al

in Microbiologie et hygiène alimentaire (2004), 16(46), 24-29

Une collection de bactéries lactiques isolées à partir de la microflore intestinale de poulets de chair a été soumise à plusieurs tests de sélection afin de retenir des souches dites probiotiques. L ... [more ▼]

Une collection de bactéries lactiques isolées à partir de la microflore intestinale de poulets de chair a été soumise à plusieurs tests de sélection afin de retenir des souches dites probiotiques. L'évaluation de leur pouvoir acidifiant a révélé que les souches appartenant aux espèces Lactobacillus rhamnosus produisent environ 0,1 9g/ml d'acide lactique. Les différentes espèces étudiées ont montré une réponse variable à des pH acide, et l'espèce L. rhamnosus présente une capacité de survie même à un pH très bas de l'ordre de 2,0. La résistance au x sels biliaire, est une propriété commune à toutes les souches testées; néanmoins, le taux de croissance dans un milieu additionné de sels biliaires varie d'une espèce à une autre. L'espèce L. rhamnosus possède aussi une activité antimicrobienne remarquable contre des germes pathogènes et non pathogènes. [less ▲]

Detailed reference viewed: 178 (11 ULg)
Full Text
Peer Reviewed
See detailApplication of the accelerated shelf life testing method (ASLT) to study the survival rates of freeze-dried Lactococcus starter cultures
Achour, M.; Mtimet, N.; Cornelius, C. et al

in Journal of Chemical Technology & Biotechnology (2001), 74

Detailed reference viewed: 48 (4 ULg)
Peer Reviewed
See detailEffect of corn steep liquor supplementation and scale up on Lactococcus starter production.
Hamdi, M.; Hamza, S.; Mtimet, N. et al

in Bioprocess and Biosystems Engineering (2000), 22

Detailed reference viewed: 16 (1 ULg)
See detailProduction and freeze-drying of Lactococcus starters isolated from Tunisian Lben.
Hamdi, M.; Cornelius, C.; Achour, M. et al

Poster (1999, September)

Detailed reference viewed: 10 (0 ULg)
See detailOptimisation et Scale up des Fermentations de Production de Starters Lactiques.
Hamdi, M.; Hamza, S.; Amor, L. et al

Poster (1997, October 27)

Detailed reference viewed: 13 (0 ULg)
See detailProduction et conditionnement des bactéries lactiques isolées du Lben Tunisien.
Hamdi, M.; Cornelius, C.; Ben Amor, K. et al

Poster (1996, November)

Detailed reference viewed: 19 (1 ULg)
See detailEvaluation des potentialités aromatisantes des lactocoques isolées du Lben Tunisien.
Mahjoub, A.; Ben Amor, K.; Cornelius, C. et al

Poster (1996, November)

Detailed reference viewed: 5 (0 ULg)