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This study was conducted to identify and characterize the Bacillus strain from Goat’s milk in Algeria and to evaluate the prebiotic effect of H. scoparia aqueous extract and ZnO-NPs on the isolated Bacillus strain. Potentially probiotic bacteria were isolated and identified based on phenotypic characteristics, including the morphological, physiological (growth temperature, salt tolerance), biochemical (API 10S strip kits), and confirmed by 16S rDNA gene sequencing. Bacillus pumilus specie of lactic acid bacteria were identified. The base pair length of amplified DNA for the isolate was 1500 Bp. The isolates could not grow at 10°C and 45°C and tolerate up to 6% salt. H. scoparia extract and ZnO-NPs have a beneficial effect on the Bacillus pumilus strain for acid tolerance, bile tolerance, and cell surface hydrophobicity respectively; H. scoparia extract and ZnO-NPs results are high comparing to the control group’s results. As the concentration of the tested samples increases, the percentage of probiotic characteristics of Bacillus pumilus increases, in contrast to the control sample. Therefore, they could be useful tools to define adequate combinations in colonic foods development and health benefits. The beneficial physiological and biochemical properties of isolated Bacillus pumilus space from Goat’s milk with the H. scoparia aqueous extract and ZnO-NPs revealed their potential applications in the food industry.

The current study focuses on the effect of Juniperus communis extract on the probiotic properties of lactic acid bacteria isolated from camel milk in the region of El Oued (Algeria). Chromatographic analysis by HPLC was carried out to detect the most important compounds extracted from the plant. The total phenolic and flavonoid contents were determined using the colorimetric procedures Folin–Ciocalteu and aluminum chloride. The probiotic properties were studied and evaluated in vivo with Juniperus communis extracts after isolating strains from camel's milk and identifying them using 16S rRNA gene sequencing. Chromatographic profiles of the phenolic compounds revealed that Juniperus communis extract is rich in quercetin. After conducting chemical analyses of polyphenols and flavonoids, the results demonstrated a high content of phenolic compounds in Juniperus communis extracts (polyphenols: 103.80 ± 0.30 mg GAE/g E. flavonoids: 15.85 ± 0.80 mg QE/g E). Sequencing and phylogenetic analysis showed that the isolates belong to Bacillus pumilus and Bacillus safensis strains. The combination of Juniperus communis and Bacillus safensis restored the healthy intestine wall structure and returned the blood biochemical parameters to normal values. It was found that the mixture enhanced anti‐inflammatory effectiveness by reducing erythrocyte sedimentation rate and C‐reactive protein values. Juniperus communis has a high polyphenol and flavonoid content which can have a considerable impact on Bacillus safensis probiotic properties. [ABSTRACT FROM AUTHOR]

This study aims to analyze indigenous knowledge of medicinal plants used by traditional healers to treat gastrointestinal disorders in the Oued Souf region. Data were collected through open-ended, semi-structured interviews. Various statistical indices, such as UV and ICF, were employed to evaluate quantitative data. The findings reveal that traditional healers utilize 47 medicinal plant species from 22 families for treating gastrointestinal disorders. Lamiaceae and Asteraceae emerge as the most dominant families, with 9 and 7 species, respectively. The most frequently used plant parts were leaves (35%), and the predominant method of preparation was infusion (55%). Among the most popular plants used by local healers were Artemisia herba alba Asso (UV = 0.85) and Juniperus communis (UV = 0.75). The study highlights the significant number and variety of medicinal plants employed by traditional healers to address digestive disorders. Consequently, this research can aid scientists in identifying plants with medicinal properties that may contribute to the development of new medications. [ABSTRACT FROM AUTHOR]

The objective of this work is the research of lactic bacteria producing antimicrobial substances against harmful germs, the purification of the bacteriocins produced by these bacteria and the determination of their activity spectra. After sampling camel milk in the regions of El Oued (southern Algeria), microbiological and biochemical methods are used to identify the bacteria with antimicrobial activity and the purification of the bacteriocin produced. Nine isolates of lactic acid bacteria have been identified. The dominant species belonging to the genus Lactococcus are: Lactococcus. lactis subsp. lactis, Lactococcus. Lactis subsp. Cremoris, Lactococcus sp, at the genus Pediococci are: Pediococcus acidilactici, at the genus Streptococci are: Streptococcus. Sp, Streptococcus. Thermophilus and the genus Lactobacilli are: Lactobacillus amylophilus. The search for the antagonist substance was performed according to the method of diffusion of the wells. The six lactic strains gave zones of inhibition against pathogenic bacteria. Extraction of the bioactive peptides by the ammonium sulphate precipitation method was carried out. The results obtained show an inhibitory effect of bacteriocin against certain human pathogens (seven bacteria). The greatest inhibition (8mm) was observed for bacteriocin of the Lac. lactis subsp. Cremoris against Staphylococcus aureus, then their bactericidal activity against Staphylococcus aureus was studied by the method of minimal inhibitory concentration (MIC). In conclusion, bacteriocin has not only the bactericidal activity, but also the dependent dose of different bacteria. [ABSTRACT FROM AUTHOR]

Despite its biochemical composition that is interesting from a nutritional and technological point of view, whey is a very polluting agent because of its rejection in wastewater, hence the importance of its recovery. This study aims to optimize the conditions of its conservation for a possible use in the field of food industry. A physico-chemical and biochemical characterization of the whey samples from the ALOUANI dairy was carried out. The variation of the microbiological quality according to the two conditions of conservation (pasteurization, refrigeration) during seven days, was also carried out. The evolution of the acidifying power of whey during its storage was part of the present study. Monitoring the evolution of banal flora and contamination during storage, has shown that the rate of contamination of bacteria decreases during storage, while that of lactic acid bacteria (lactococci, lactobacilli) tends to increase. In addition, the results indicate a synergistic action of pasteurization and refrigeration to better preserve this by-product. The acidifying power of the whey has, depending on the storage conditions, a regression during the storage time. In the first two days, the ability to acidify can be qualified as good, then this power decreases considerably as the duration of storage increases. [ABSTRACT FROM AUTHOR]