Obtention et caractérisation d'une enzyme coagulant le lait d'aspergillus niger isoledu sol de la région de Boumerdès

83 p. ; ill. ; 30 cmDans l'industrie fromagère enzymes ont été étudiées dans le but de découvrir des substituants comparables à celle-ci. Dans cette optique nous avons procédé à extraire une enzymecoagulante à partir de l'aspergillus niger, souche fongique isolée localement et identifiée, l'absence de l'ochratoxine A, a démontré l'innocuité de ce germe , la culture de l'aspergillus niger a été effectuée sur milieu solide à base de son de blé,aprés extraction , les condition optomales d'activité de la coagulase ont été déterminées (T°: 45°, PH5.5, concentration en CaC12 de 0.01 M).L'extrait enzymatique présente une stabilité à des températures inferieures à 46°C et dans l'intervalles de pH compris entre 3 et 5.5, et conserveson activité au coursd'un stockage à basses températures (-18°C

Preparation of a Natural Candy from Date (Phoenix dactylifera L.), Olive (Olea europaea L.), and Carob (Ceratonia siliqua L.) Fruits

Until the early 1960s, the traditional recipe “Arkouy” from the mixture of carob (Ceratonia siliqua L.) powder and olive (Olea europaea L.) oil represented a sought-after food product in some localities of the Kabylian region (Northeastern Algeria). The present work attempted to improve this traditional recipe to obtain a natural candy from date (Phoenix dactylifera L.), olive (Olea europaea L.), and carob (Ceratonia siliqua L.) fruits. For this, different formulations with various proportions of the date paste, olive paste, and carob powder were obtained using a constrained mixture design (proportion of date paste ≥ 0.7). The hardness and total color difference in the CIELab system were adopted as dependent variables. For comparison purpose, the local commercial candy “Caprice” was taken as reference. In addition, the two formulations containing the three basic ingredients were analyzed for the overall acceptability, reducing power, and thermal analysis. At first approximation, it can be said that the formulation containing 75% date paste, 20% carob powder, and 5% olive paste ensures a balance between the target values of texture and color. The obtained candy can be used as a dietary supplement for all categories of consumers, especially patients with swallowing difficulties

Preparation of a Natural Candy from Date (Phoenix dactylifera L.), Olive (Olea europaea L.), and Carob (Ceratonia siliqua L.) Fruits

Until the early 1960s, the traditional recipe “Arkouy” from the mixture of carob (Ceratonia siliqua L.) powder and olive (Olea europaea L.) oil represented a sought-after food product in some localities of the Kabylian region (Northeastern Algeria). The present work attempted to improve this traditional recipe to obtain a natural candy from date (Phoenix dactylifera L.), olive (Olea europaea L.), and carob (Ceratonia siliqua L.) fruits. For this, different formulations with various proportions of the date paste, olive paste, and carob powder were obtained using a constrained mixture design (proportion of date paste ≥ 0.7). The hardness and total color difference in the CIELab system were adopted as dependent variables. For comparison purpose, the local commercial candy “Caprice” was taken as reference. In addition, the two formulations containing the three basic ingredients were analyzed for the overall acceptability, reducing power, and thermal analysis. At first approximation, it can be said that the formulation containing 75% date paste, 20% carob powder, and 5% olive paste ensures a balance between the target values of texture and color. The obtained candy can be used as a dietary supplement for all categories of consumers, especially patients with swallowing difficulties

Characterization and cheese-making properties of rennet-like enzyme produced by a local algerian isolate of aspergillus niger

An ochratoxin free extracellular acid protease was produced by solid state cultivation of Aspergillus niger FFB1. The purified enzyme (48.7 kDa) showed an optimal milk clotting activity at pH 5.5 and 45°C in the presence of 0.01 M CaCl2. The enzyme was stable at least 24 h at 35°C in the pH range of 5.5–7.0. Thermal denaturation started above 45°C. Fresh cheese manufactured with reconstituted cow milk and the purified enzyme showed similar basic characteristics (pH 4.5, acid taste, white color) as marketed cheeses obtained with calf rennet. This emphasizes the value of exploiting local biological resources for value added food processing in developing countrie