References of "Thonart, Philippe"
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See detailSemi-continuous fermentation of a thermotolerant and high acetic acid producing Acetobacter pasteurianus bacterium
Mounir, Majid ULiege; Thonart, Philippe; Ismaili Alaoui, Mustapha et al

Conference (2016, September 14)

Among 63 strains isolated from fruits and homemade vinegars from different ecosystems of Morocco, a thermotolerant bacterium with high production of acetic acid was selected and evaluated for its ability ... [more ▼]

Among 63 strains isolated from fruits and homemade vinegars from different ecosystems of Morocco, a thermotolerant bacterium with high production of acetic acid was selected and evaluated for its ability to perform efficient acetous fermentation at high temperature in a bioreactor. CV01 strain, isolated from cactus (Opuntia ficus-indica), was considered to be an Acetobacter pasteurianus sp. according to phylogenetic study based on 16s rDNA gene sequence analysis. An optimal culture medium containing initial concentrations of acetic acid and ethanol of 1% (v/v) and 4% (v/v), respectively, was used. The growth kinetics of this isolate were monitored in flasks and compared with those of the wild type LMG 1625 mesophilic strain and the thermoresistant Acetobacter senegalensis reference strain. The CV01 strain exhibited abundant growth along with high amount of produced acetic acid at high temperature (41°C). Subsequently, a 20-L stirred tank bioreactor was used to assess thermotolerance and acidoresistance properties of the selected strain during semi-continuous acetic acid fermentation at 38°C. Interestingly, a total amount of 13.4% (w/v) acetic acid was yielded at the end of fermentation. Moreover, this bacterium could produce during the same fermentation process a final concentration of 11.2 g/L gluconic acid, a sensory quality indicator in vinegar production. Finally, the enzymatic study showed that CV01 strain exhibited high ADH and ALDH enzyme activity at 38°C compared with the mesophilic reference strain LMG 1632, which was significantly susceptible to thermal inactivation. [less ▲]

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See detailOXIDATION OF ß-D-GLUCAN EXTRACTED FROM BAKER’S YEAST SACCHAROMYCES CEREVISIAE: PHYSICOCHEMICAL AND STRUCTURAL PROPERTIES
BORCHANI, Chema; FONTEYN, Fabienne; JAMIN, Guilhem et al

Conference (2016, March 21)

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See detailStructural Characterization, Technological Functionality and Physiological Aspects of Fungal β-D-Glucans : A Review
Borchani, Chema; Fonteyn, Fabienne; Jamin, Guilhem et al

in Critical Reviews in Food Science & Nutrition (2016), 56(10), 1746-1752

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See detailApplication des biotechnologies pour la valorisation des produits des oasis Marocaines : Préparation du vinaigre aromatisé et du sirop de dattes
Mounir, Majid ULiege; Atfaoui, Khadija; En-Nassiri, Houda et al

Conference (2015, October 16)

Dans les oasis du Sud du Maroc, les dattes, constituent la composante principale du régime alimentaire et la trésorerie de base pour les populations oasiennes. Plus de 40% de la production dattière est ... [more ▼]

Dans les oasis du Sud du Maroc, les dattes, constituent la composante principale du régime alimentaire et la trésorerie de base pour les populations oasiennes. Plus de 40% de la production dattière est composée de variétés de faible valeur marchande. Les techniques de récolte actuellement pratiquées aux niveaux des oasis demeurent archaïques et engendrent des pertes qui peuvent atteindre 30 % sur les lieux de production. L’analyse du savoir-faire des populations oasiennes a montré que ces dernières préparent des sirops et du vinaigre traditionnels de mauvaise qualité. L’application des biotechnologies de production des starters en vue de la production de vinaigres de dattes aromatisés aux plantes aromatiques et médicinales constitue une alternative valable pour la valorisation des dattes de mauvaises qualités commerciales. Ainsi, la rationalisation de l’ensemble de ces technologies en vue de valoriser le savoir-faire locale selon les règles de bonnes pratiques de production et d’hygiène et répondant à la législation marocaine s’avère nécessaire. En effet, selon l’arrêté 2.10.385, la dénomination « vinaigre » est réservée aux produits obtenus exclusivement par un processus biologique de double fermentation alcoolique et acétiques ou autres éléments d’origines agricole ayant une acidifié > 5° acétique et un degré d’alcool < 0,5. Par ailleurs, la réglementation marocaine réserve la dénomination sirop aux produits concentrés dont le degré brix doit strictement dépasser 50°, obtenus par dissolution de matières sucrantes glucidiques dans l’eau. Le taux du 5 HMF ne doit pas, en outre, dépasser les 300 mg/kg. Cas du vinaigre de datte : Le procédé traditionnel a permi d’obtenir un vinaigre inapte avec des critères qualitatifs qui ne respectent pas les normes en vigueur. Le procédé industriel au niveau de l’acetateur s’est montré beaucoup plus performant, avec une productivité qui est 18 fois supérieure à celle obtenue par le procédé traditionnel , ayant abouti à des vinaigres conformes à la législation et bien acceptés par le panel de dégustation . Cas du Sirop de datte : Le procédé traditionnel a permi d’obtenir un sirop inapte avec taux de 5-HMF 10 fois supérieur par rapport à celui préparé par la boule de concentration sous vide. Les deux produits se sont révelés très concentrés en éléments minéraux par rapport à leurs homologues préparés par des procédés traditionnels. [less ▲]

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See detailNovel thermotolerant Acetobacter pasteurianus strains isolated from Moroccan local products destined to industrial vinegar production using substandard fruits
Mounir, Majid ULiege; Shafiei, Rasoul; Hamouda, Allal et al

Poster (2015, March 03)

Six strains of acetic acid bacteria were isolated from Moroccan local products and their potential as industrial strains was evaluated in lab-bioreactor. Two of them, namely AF01 and CV01, isolated from ... [more ▼]

Six strains of acetic acid bacteria were isolated from Moroccan local products and their potential as industrial strains was evaluated in lab-bioreactor. Two of them, namely AF01 and CV01, isolated from apple and cactus fruit, respectively were selected and their responses to high temperature were assessed. Biochemical and molecular study based on 16s rDNA sequence analysis confirmed that the two isolated strains belong to Acetobacter pasteurianus with 99% homology. Their growth and acetic acid production were compared with (1) the thermoresistant reference strain, Acetobacter senegalensis and (2) other mesophilic strains of Acetobacter pasteurianus (LMG 1632, LMG 1607, LMG 1701, DSM 2324 and DSM 4491). The two strains showed abundant growth and noticeable acetic acid production ability at high temperatures (38 to 41°C). A thermophilic character was observed for AF01 strain. Indeed, this bacterium grew better at 38 than 30°C. Subsequently, a semi-continuous fermentation was performed in a 20L bioreactor for the both selected strains. A total amount of 7.64% and 10.08% (w/v) acetic acid was achieved at the end of fermentation for AF01 and CV01 strains respectively. Interestingly, CV01 was able to produce acetic acid and gluconic acid simultaneously during acetic acid fermentation. This is an important feature for AAB used in vinegar industry. Finally, the enzymatic study showed that the two strains exhibited high ADH and ALDH enzyme activity at either 30 or 38°C as compared to the mesophilic reference strain LMG 1632 which exhibited remarkable thermal inactivation rate. Since the selected strains exhibited appropriate features, it is concluded that they can be considered as industrial starins for production of vinegar from substandard fruits. [less ▲]

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See detailMolecular analysis of viable but non culturable cells formed during gluconic acid fermentation
Zarmehrkhorshid, Raziyeh; Shafiei, Rasoul; Mounir, Majid ULiege et al

Poster (2015, January 30)

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See detailIsolation of acetic acid bacteria from Moroccan biotopes and optimization of their biomass production using response surface methodology
Mounir, Majid ULiege; Hamouda, Allal; Ismaili Alaoui, Mustapha et al

Poster (2015, January 30)

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See detailValue addition of some Moroccan regional products by liquid fermentation: production of date and apple vinegars
Mounir, Majid ULiege; Shafiei, Rasoul; Zarmehrkhorshid, Razieh et al

Poster (2014, December 16)

Six strains of acetic acid bacteria were isolated from Moroccan local products and evaluated for their industrial vinegar production potential. Two of them, namely AF01 and CV01, isolated from apple ... [more ▼]

Six strains of acetic acid bacteria were isolated from Moroccan local products and evaluated for their industrial vinegar production potential. Two of them, namely AF01 and CV01, isolated from apple (Malus domestica) and cactus (Opuntia ficus-indica) fruits, respectively, were selected and investigated for their thermoresistant and thermophilic properties. A biochemical and molecular study based on a 16SrDNA gene sequence analysis confirmed that the two isolated strains belong to Acetobacter pasteurianus with 99 % of homology. Their growth and acetic acid production capacity were compared with (1) the thermoresistant reference strain A. senegalensis isolated from mango (Senegal) and (2) other, wild acetic strains belonging to A. pasteurianus (LMG 1632, LMG 1607, LMG 1701, DSM 2324 and DSM 4491). The two strains showed very good growth and noticeable acetic acid production ability at high temperatures (38 to 41°C). A thermophilic character was noted for AF01 strain. Indeed, this bacterium grew better at 38 than at 30°C. Subsequently, a semi-continuous fermentation was performed in a 20L Bioreactor for both selected strains. A total amount of 7.64% and 10.08% acetic acid was achieved at the end of fermentation, respectively for AF01 and CV01 strains. Process fermentation of CV01 strain was marked by the ability to produce gluconic acid during acetic fermentation. Finally, an enzymatic study was carried out on the selected strains AF01 and CV01 to confirm the tolerance of their enzymes responsible for acetic fermentation process to high temperature. Results clearly showed that the two strains exhibited high ADH and ALDH enzyme activity at either 30 or 38 °C as compared to the mesophilic reference strain LMG 1632 which exhibited marked thermal inactivation rate. It is concluded that the two selected strains are well-suited to industrial use for vinegar production in Morocco. [less ▲]

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See detailOptimization of the methane production from Mangifera Indica (mango) and Manihot Utilissima (cassava) leaves in co-digestion
Mambanzulua Ngoma, Philippe ULiege; Hiligsmann, Serge; Sumbu, Eric et al

Poster (2014, February 07)

Leaves of Mangifera indica (MI, mango leaves) and Manihot utilissima (MU, cassava leaves) are available in tropical regions and are the most accessible vegetable waste of Kinshasa Province, capital of the ... [more ▼]

Leaves of Mangifera indica (MI, mango leaves) and Manihot utilissima (MU, cassava leaves) are available in tropical regions and are the most accessible vegetable waste of Kinshasa Province, capital of the Democratic Republic of Congo. The main objective of this study was to investigate the optimization of methane production from MI and MU leaves in co-digestion by BMP tests at 30°C. The yields for 100 days achieved from the anaerobic digestion of up to 61.3 g raw matters in 1 l medium were 0.001 l/g and 0.100 l CH4/g volatile solids of MI and MU leaves respectively. By comparison to MI, MU leaves are generally characterized by a higher in mineral content. The TOC and TKN related to MU were slightly lower and 6-fold higher respectively than the corresponding levels in MI. Therefore, the carbon to nitrogen ratio C/N, i.e. about 7, was significantly different regarding the range from 20 to 30 commonly recommended for optimal anaerobic digestion. The reason why, MU and MI leaves were mixed for correcting their C/N ratios. Therefore, leaves yields of methane production in relation to volatile solids were improved. The MU and MI yields in the mixture of MU (75%) and MI (25%) have increased; they were 0.121 l/g and 0.114 l CH4/g volatile solids respectively or nearly 1-fold higher and nearly 100-fold higher respectively than the corresponding leaves in the isolated digestion. [less ▲]

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See detailAntifungal activity of 2 lactic acid bacteria of the Weissella genus isolated from food
Ndagano, Dora; Lamoureux, Thibaut; Dortu, Carine et al

in Journal of Food Science (2011), 76(6), 305-311

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See detailBacteriocin, preparation and use thereof.
Thonart, Philippe; Jabrane, Abdelhamid; Destain, Jacqueline et al

Patent (2000)

Detailed reference viewed: 10 (2 ULiège)