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Phytopathogenic filamentous fungi are responsible for spoilage of various food products, such as fruits or vegetables, causing significant economic losses. They are also able to produce several mycotoxins in infected plants and fruits, representing a serious risk for human and livestock health. Lactic acid bacteria (LAB) are considered natural antagonists of these dangerous microorganisms, thanks to the production of a large number of compounds with antifungal properties. In the present study, 45 LAB strains isolated from raw goats', cows' and camels' milk from various regions of Algeria, were tested for antifungal activity against five strains of the phytopathogenic, toxigenic and deteriorating fungal species Alternaria alternata, isolated from the stems, leaves, roots and fruits of tomatoes and carrots. Internal transcribed spacer polymerase chain reaction (ITS-PCR) analysis and 16S rDNA sequencing were used to characterize and identify the LAB isolates that showed various levels of inhibition of fungal growth. Two LAB strains, identified as Enterococcus lactis and E. faecium, had the strongest antifungal activity, suggesting a potential application in food technology as bio-preservatives against phytopathogenic and food-spoilage fungi. [ABSTRACT FROM AUTHOR]

Industrial by-product like orange peel plays an important role in pectin manufacture. The objective of this article was to extract pectin from peel of Citrus sinensis and to study the effect of its incorporation on the quality of yogurt during the period of fermentation and postacidification. Physicochemical, organoleptic, and rheological properties of yogurt prepared with pectin were studied in order to determine the best preparation depending on the rate of pectin. The extraction pectin yield was estimated to more than 24%. The viscosity and acidity were increased with increasing of the pectin rate. The best viscosity value was obtained with 0.6% of pectin. Furthermore, the effect of the rate of pectin incorporation in the fermented milks was clearly observed on the number of Streptococcus thermophilus and Lactobacillus bulgaricus, the cohesiveness, the adhesiveness, the taste, and the whey exudation. [ABSTRACT FROM AUTHOR]

Industrial by-product like orange peel plays an important role in pectin manufacture. The objective of this article was to extract pectin from peel of Citrus sinensis and to study the effect of its incorporation on the quality of yogurt during the period of fermentation and postacidification. Physicochemical, organoleptic, and rheological properties of yogurt prepared with pectin were studied in order to determine the best preparation depending on the rate of pectin. The extraction pectin yield was estimated to more than 24%. The viscosity and acidity were increased with increasing of the pectin rate. The best viscosity value was obtained with 0.6% of pectin. Furthermore, the effect of the rate of pectin incorporation in the fermented milks was clearly observed on the number of Streptococcus thermophilus and Lactobacillus bulgaricus , the cohesiveness, the adhesiveness, the taste, and the whey exudation.