Le Maghreb dans le système régional et international : crises et mutations

As the 1980s drew to a close in the Maghreb, old plans for unification were dusted off with the creation of the Arab Maghreb Union (UMA), an organization bringing together all five countries of North Africa : Algeria, Mauritania, Morocco, Tunisia, and Libya. This article seeks to analyze this new dynamic of regional integration by emphasizing its significance, its characteristics, its scope, and its limits. We express the hypothesis according to which the process of the Maghreb 's integration has been set in motion largely by the crisis in the inter-Arab System. Above all else, it represents a response to the constraints implicit in the push towards European union

Isolement des bactéries lactiques à partir des produits laitiers traditionnels Marocains et formulation d’un lait fermenté proche du Kéfir

Les bactéries lactiques par leur biodiversité sont largement utilisées dans l’industrie agroalimentaire. L’objectif de cette étude est donc l’isolement des bactéries lactiques à partir de lben et jben marocains, l’étude de la vitesse d’acidification des isolats en culture pure et en culture mixte afin de trouver la meilleure combinaison à caractère acidifiant très rapide et très élevé et son utilisation pour formuler une boisson lactée fermentée proche du Kéfir. Les résultats montrent que les isolats obtenus appartiennent aux genres Lactobacillus, Lactococcus et Leuconostoc, que les Lactobacillus et les Lactococcus isolés en culture pure provoquent tous une diminution du pH du lait de 6,5 à 4,2 au bout de 24 heures de fermentation et que la souche Lb4 du genre Lactobacillus possède une forte propriété acidifiante. Cette souche a été utilisée en combinaison avec les Leuconostoc et les Lactococcus (CM1, CM2, CM3) et a donné une vitesse d’acidification plus rapide et un pH plus bas. Une boisson lactée fermentée proche du Kéfir qui est une boisson très reconnue par ses effets sanitaires et thérapeutiques est alors produite grâce à cette dernière combinaison et à l’ajout des levures (saccharomycess cerevisiae) et des bactéries acétiques (Acetobacter). Le résultat de ce travail a noté une bonne appréciation du nouveau produit par le jury de dégustation et une forte ressemblance au Kéfir qui est un produit d’origine Russe.Mots-clés: bactéries lactiques, Lactobacillus, Leuconostoc, Lactococcus, Lben, Jben, Kéfir. Isolation of lactic acid bacteria from traditional Moroccan dairy products and formulation of a loved fermented milk KefirLactic acid bacteria for their biodiversity and their therapeutic properties are widely used in the food industry. the interest of this study is the isolation of lactic acid bacteria from Lben and Jben Moroccan studying the acidification rate of isolates in pure culture and in mixed culture in order to find the best combination for fast acidifying character and very expensive and its use to make a fermented milk close Kefir . The results show that the isolates belong to the genera Lactobacillus, Lactococcus and Leuconostoc, Lactobacillus and the isolated pure culture Lactococcus all cause a decrease in pH of the milk to 6.5 to 4.2 after 24 hours fermentation and the LB4 strain of Lactobacillus has a strong acidifying property. This strain was used in combination with Lactococcus and Leuconostoc (CM1, CM2, CM3) gave a faster speed of acidification and a low pH. A fermented milk drink close Kefir is a highly recognized by its health and therapeutic effects beverage is then produced by the latter combination and the addition of yeast (saccharomycess cerevisiae) and acetic acid bacteria (Acetobacter). The result of this work has been a good appreciation of the new product by the tasting panel and a strong resemblance to Kefir is a Russian original product.Keywords: lactic acid bacteria, Lactobacillus, Leuconostoc, Lactococcus, Lben, Jben, Kefir

YeastMed: An XML-Based System for Biological Data Integration of Yeast

A key goal of bioinformatics is to create database systems and software platforms capable of storing and analysing large sets of biological data. Hundreds of biological databases are now available and provide access to huge amount of biological data. SGD, Yeastract, CYGD-MIPS, BioGrid and PhosphoGrid are five of the most visited databases by the yeast community. These sources provide complementary data on biological entities. Biologists are brought systematically to query these data sources in order to analyse the results of their experiments. Because of the heterogeneity of these sources, querying them separately and then manually combining the returned result is a complex and laborious task. To provide transparent and simultaneous access to these sources, we have developed a mediator-based system called YeastMed. In this paper, we present YeastMed focusing on its architecture

Les déterminants systémiques des interactions euro-arabes d'après 1973: structure et processus

Thèse numérisée par la Direction des bibliothèques de l'Université de Montréal

Production et caractérisation d'anticorps monoclonaux dirigés contre Actinobacillus pleuropneumoniae sérotype 1 en vue de leur utilisation comme outils de diagnostic

Mémoire numérisé par la Direction des bibliothèques de l'Université de Montréal

COVID-19 Impact on Public Health, Environment, Human Psychology, Global Socioeconomy, and Education

The end of the year 2019 was marked by the introduction of a third highly pathogenic coronavirus, after SARS-CoV (2003) and MERS-CoV (2012), in the human population which was officially declared a global pandemic by the World Health Organization (WHO) on March 11, 2020. Indeed, the pandemic of COVID-19 (Coronavirus Disease 19) has evolved at an unprecedented rate: after its emergence in Wuhan, the capital of the province of Hubei of the People's Republic of China, in December 2019, the total number of confirmed cases did not cease growing very quickly in the world. In this manuscript, we have provided an overview of the impact of COVID-19 on health, and we have proposed different nutrients suitable for infected patients to boost their immune systems. On the other hand, we have described the advantages and disadvantages of COVID-19 on the environment including the quality of water, air, waste management, and energy consumption, as well as the impact of this pandemic on human psychology, the educational system, and the global economy. In addition, we have tried to come up with some solutions to counter the negative repercussions of the pandemic.</jats:p

Purification and characterization of tomatinase from Fusarium oxysporum f. sp. lycopersici

The antifungal compound alpha-tomatine, present in tomato plants, has been reported to provide a preformed chemical barrier against phytopathogenic fungi. Fusarium oxysporum f. sp. lycopersici, a tomato pathogen, produces an extracellular enzyme inducible by alpha-tomatine. This enzyme, known as tomatinase, catalyzes the hydrolysis of alpha-tomatine into its nonfungitoxic forms, tomatidine and beta-lycotetraose. The maximal tomatinase activity in the fungal culture medium was observed after 48 h of incubation of germinated conidia at an alpha-tomatine concentration of 20 micrograms/ml. The enzymatic activity in the supernatant was concentrated against polyethylene glycol 35,000, and the enzyme was then purified to electrophoretic homogeneity by a procedure that includes preparative isoelectric focusing and preparative gel electrophoresis as main steps. The purification procedure had a yield of 18%, and the protein was purified about 40-fold. Tomatinase was found to be a monomer of 50 kDa by both native gel electrophoresis and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The analytical isoelectric focusing of the native tomatinase showed at least five isoforms with pIs ranging from 4.8 to 5.8. Treatment with N-glycosidase F gave a single protein band of 45 kDa, indicating that the 50-kDa protein was N glycosylated. Tomatinase activity was optimum at 45 to 50 degrees C and at pH 5.5 to 7. The enzyme was stable at acidic pH and temperatures below 50 degrees C. The enzyme had no apparent requirement for cofactors, although Co2+ and Mn2+ produced a slight stimulating effect on tomatinase activity. Kinetic experiments at 30 degrees C gave a K(m) of 1.1 mM for alpha-tomatine and a Vmax of 118 mumol/min/mg. An activation energy of 88 kJ/mol was calculated.</jats:p