Search Results - "AOUAR, Lamia"

Antagonism and plant growth promoting traits of actinomycetes isolated from the rhizosphere of halophyte Atriplex halimus L by BOUKELLOUL, Inas, AOUAR, Lamia, CHEKARA BOUZIANI, Mohamed, ZELLAGUI, Amar, DERDOUR, Mouna, NECIB, Youcef

“…Biocontrol is considered as an effective alternative to the application of agrochemicals, which are harmful to the environment, human, and animal health. In…”
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Taxonomic identification of rhizospheric actinobacteria isolated from Algerian semi-arid soil exhibiting antagonistic activities against plant fungal pathogens by Aouar, Lamia, Lerat, Sylvain, Ouffroukh, Ammar, Boulahrouf, Abderrahmane, Beaulieu, Carole

“…The rhizosphere is a rich source of actinobacteria and some members of this bacterial group present strong abilities in the biocontrol of plant diseases. In…”
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Optimization of cultural conditions using response surface methodology and modeling of indole-3-acetic acid production by Saccharothrix texasensis MB15 by Benadjila, Abderrahmane, Zamoum, Miyada, Aouar, Lamia, Zitouni, Abdelghani, Goudjal, Yacine

“…This study aimed to develop a low-cost medium based on wheat waste (leaves and roots) to enhance Indole-3-Acetic Acid (IAA) production by the actinobacterial…”
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Actinobacteria Isolated from Soils of Arid Saharan Regions Display Simultaneous Antifungal and Plant Growth Promoting Activities by Boukelloul, Inas, Aouar, Lamia, Cherb, Nora, Carvalho, Maria F., Oliveira, Rui S., Akkal, Salah, Nieto, Gema, Zellagui, Amar, Necib, Youcef

“…Application of actinobacteria has grown exponentially in recent years in sustainable agricultural. Most actinobacterial inoculants are tailored to function as…”
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Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheese Bouhezza made using goat's raw milk by Medjoudj, Hacène, Aouar, Lamia, Zidoune, Mohammed Nasreddine, Hayaloglu, Ali Adnan

“…The objective of this work was to characterize the traditional cheese, Bouhezza made with raw goat's milk. There were three cheese making performed; two at the…”
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Physicochemical, microbiological characterization and proteolysis of Algerian traditional Bouhezza cheese prepared from goat's raw milk by Medjoudj, Hacène, Aouar, Lamia, Derouiche, Meriem, Choiset, Yvan, Haertlé, Thomas, Chobert, Jean-Marc, Zidoune, Mohammed Nasreddine, Hayaloglu, Ali Adnan

“…Bouhezza is an Algerian traditional cheese made using different types of milk (goat, sheep and cow), ripened in a goat-skin or sheep-skin bag called Chekoua or…”
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