Please use this identifier to cite or link to this item: http://dspace.univ-temouchent.edu.dz/handle/123456789/1450
Title: Analyses Physico-Chimiques et Microbiologiques des Olives de Table Vertes Commercialisées au Niveau de la Wilaya d'Ain Temouchent
Authors: BENZINA BERROUA, Hayet
BOULANOUAR, Malika
Keywords: Table olive, packing brine, microbiological quality, physico-chemical quality, Ain Témouchent
Issue Date: 2019
Citation: https://theses.univ-temouchent.edu.dz/opac_css/doc_num.php?explnum_id=2336
Abstract: This work has focused on the physicochemical and microbiological analysis of ten samples of table green olives (the packing brine and olive itself) taken food stores in the region of Ain Temouchent. The physicochemical analyzes (pH and acidity) and microbiological analyzes that had as objective the detection and enumeration of total mesophilic aerobic flora, total and fecal coliforms, Staphylococcus aureus and salmonella, yeasts and molds as well as lactic acid bacteria, we show that green olives tables and their packing brine have a satisfying physicochemical quality, but not satisfying microbiological quality
URI: https://dspace.univ-temouchent.edu.dz/handle/123456789/1450
Appears in Collections:Sciences Biologiques



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