Department of Biological Sciences

Lecturer	sameh MERADJI
Information	Bachelor - Microbiology Department of Biological Sciences Website : https://www.univ-soukahras.dz/en/module/4505 Semester : S6 Unit : UEF 3.2.1.3 Credit : 6 Coefficient: 3
Content	their constituents: proteins, lipids, carbohydrates, water, mineral elements, vitamins, etc.) I.1/Microorganisms and food (pathogens linked to poisoning, poisoning, toxiinfection and virulent infection, etc.) I.2/Lactic acid bacteria (Lactococci, Lactobacilli, Leuconostoc, Bifidobacteria, etc.): The beneficial and harmful effects of lactic bacteria, lactic leavens: pure, mixed and natural; Use of lactic acid bacteria in milk processing (yogurt and cheese). II. Microbial spoilage of foods and means of control: II.1. Factors influencing food spoilage flora: has. Intrinsic factors (relative humidity, water activity, osmotic pressure, temperature, …) b. Extrinsic factors (temperature, additives, radiation, etc.). II.2. Food alterations: Milk and derivatives (Pasteurized, UHT, butter, etc.); meats (red, fish, poultry, etc.); cereals and derivatives. II.3. Means of control: has. physical means - low temperature inhibition (refrigeration, freezing), thermal destruction (thermization, blanching, pasteurization, sterilization, etc.), the effect of radiation, the effect of bactofugation and filtration b. chemical means: antiseptic and antibiotic substances
Evaluation	60% EXAM 40% LAB WORKS 100%lab works: 75% lab works report 25% test