Mémoires de Fin d’Etudes
Etablissement
Université de Sétif 1 - Ferhat Abbas
Affiliation
Département de Microbiologie
Auteur
BELHAMRA, Zineb
Directeur de thèse
HARZALLAH Daoud (Professeur)
Filière
Biologie
Diplôme
Doctorat
Titre
Growth and survival of probiotics in the presence of sweeteners and food additives.
Mots clés
Probiotics; prebiotics; sweeteners; food additives.
Résumé
Lactic acid has a log history of uses forfermentation and presevation of human foodstuffs. The increasing consumer awareness that diet and health linked is stimulating innovative development of novel products by the food industry. Lactic acid bacteria (LAB) have received much attention over recent decades due to the health-promoting properties of certain strains, called probiotics. The probiotics products traditionally incorporate intestinal species of Lactobacillus because of their long history of safe in the dairy industry and their natural presence in the human intestinal tract, which his known to contain a myriad of microbes collectively called the microbia. Stability of probiotic strains is a main to select them under technological processing (physical and chemical manipulation during probiotic foods manufacturing). As part of our diet; food additives such as sweeteners and other preservatives (organic acids, detergents and others) affect greatly the microbial populations of the food carrier. At the end of the biotechnilogical. In this work, studies on viability and fuctionality of some probiotic bacterial strtains in the presence of some food additives and sweeteners were conducted. It hase found that some strains are developede for theri acceptable viability and functionality under experimental conditions.
Notes
OK
Statut
Vérifié