http://dspace.univ-setif.dz:8888/jspui/handle/123456789/1414 Wed, 12 Aug 2026 16:57:08 GMT 2026-08-12T16:57:08Z http://dspace.univ-setif.dz:8888/jspui/handle/123456789/6703 Titre: Food Microbiology : Courses Intended for Third-Year Bachelor's (Licence) Students Auteur(s): BAKLI, Sabrina Résumé: This textbook is primarily intended for third-year undergraduate students in Microbiology. It has been developed in accordance with the official curriculum for the Food Microbiology module and is designed to serve as a comprehensive teaching and learning resource. It may also be beneficial to students in related disciplines, including biotechnology, food science, nutrition and quality control. The textbook introduces the fundamental principles of food microbiology, with particular emphasis on the interactions between microorganisms and food. It covers the major foodborne microorganisms of public health importance, including pathogens responsible for food intoxications, foodborne infections, and foodborne toxicoinfections. It also examines the molecular mechanisms underlying microbial pathogenicity and virulence. In addition, the textbook addresses the principal sources of food contamination, the intrinsic and extrinsic factors influencing microbial growth and survival in food, and the fundamental principles of food hygiene, prevention, and microbiological control required to ensure food quality and safety. Prepared in accordance with the official curriculum established by the Ministry of Higher Education and Scientific Research, this textbook has been designed to provide students with a clear, well-structured, and scientifically rigorous learning resource. Its primary objective is to facilitate the acquisition of fundamental knowledge in food microbiology while fostering a comprehensive understanding of the microbiological hazards associated with food, as well as the strategies used for their prevention, detection, and control. Ultimately, this textbook is intended to serve as a valuable academic reference, providing students with the essential scientific foundation required for advanced studies and future professional practice in the fields of food microbiology, food safety, and quality Thu, 01 Jan 2026 00:00:00 GMT http://dspace.univ-setif.dz:8888/jspui/handle/123456789/6703 2026-01-01T00:00:00Z http://dspace.univ-setif.dz:8888/jspui/handle/123456789/6596 Titre: IMMUNOLOGY : Course intended for L2 Biology Auteur(s): KHITHER, Hanane Résumé: Immunology is the branch of biology that studies the functioning of the immune system in both physiological and pathological contexts. It enables the investigation of the properties of immune effectors and their targets both in vivo and in vitro. The immune system comprises organs, tissues, cells (such as T and B lymphocytes, macro- phages, and leukocytes), and molecules (including antibodies and interleukins) that partici- pate in immunity. Lymphoid organs and tissues are distributed throughout the body. Immune cells circulate within and between these organs via blood and lymph. They communicate either through direct contact (receptor–ligand interactions) or at a distance via secreted molecules (media- tor–receptor interactions). These soluble, secreted molecules are called cytokines substances produced by certain immune cells that act on other immune cells to regulate their activity. This general term encompasses lymphokines, monokines, chemokines, and interleukins. Wed, 01 Jan 2025 00:00:00 GMT http://dspace.univ-setif.dz:8888/jspui/handle/123456789/6596 2025-01-01T00:00:00Z http://dspace.univ-setif.dz:8888/jspui/handle/123456789/5122 Titre: المقتنيات الجديدة لمكتبة كلية علوم الطبيعة والحياة 2024 Auteur(s): بن ستيتي , عبد المالك Mon, 01 Jan 2024 00:00:00 GMT http://dspace.univ-setif.dz:8888/jspui/handle/123456789/5122 2024-01-01T00:00:00Z http://dspace.univ-setif.dz:8888/jspui/handle/123456789/3069 Titre: COMPARATIVE STUDY: THE ANTIBACTERIAL ACTIVITY OF MELISSA IN RELATIONS TO OTHER PLANTS IN THE REGION OF SETIF, ALGERIA Auteur(s): Adimi, L. Z.; Guechi, A; Laidoudi, O; Chelil, S; Kicheh, I Résumé: Antibacterial properties of essential oils, hydro ethanoicextracts, and aqueous bactericidal extracts of four medical plants, known for their therapeutic effects: Melissa officinalis , Origanum vulgare , Lavandula angustifolia and Mentha piperita. The last three are largely used in Algeria; however, Melissa appears to be less famous. The following work has been executed in a laboratory for the purpose of, yet again, revealing and confirming the benefits of Melissa, and comparing it to other plants. Two microorganisms have been used: Escherichia coli and Staphylococcus aureus. Using the method of Aromatogram with essential oils, Melissa was active the most with zones of inhibition of 8 mm for Escherichia coli and 7 mm for Staphylococcus aureus. Applying the same method for hydro ethanoicextracts, Melissa was effective the most with a 50 mm zone of inhibition for Escherichia coli, followed by mint (40 mm zone of inhibition). As for Staphylococcus aureus, Melissa presented a 14 mm zone of inhibition, while mint displayed a zone of inhibition of 13 mm. Using the bioassay method with essential oils, Melissa has the best effect with a 40 mm zone of inhibition for Escherichia coli and 35mm for Staphylococcus aureus. Always with the same technique but with hydro ethanoicextracts, both Melissa and Mint presented the best inhibition value of 50 mm for Escherichia coli. As for Staphylococcus aureus, Melissa presented a 26 mm zone of inhibition, followed by mint with 24 mm. For the spectrophotometry technique, almost all four plants, witht heir aqueous extracts, presented a antibacterial activity for both bacteria. These results confirm the strong anti- bacterial and bactericidal activity of the four plants, especially Melissa, and their diverse traditional use. Wed, 16 Jan 2019 00:00:00 GMT http://dspace.univ-setif.dz:8888/jspui/handle/123456789/3069 2019-01-16T00:00:00Z