يعرض 1 - 10 نتائج من 26 نتيجة بحث عن '"Nabil Nancib"', وقت الاستعلام: 1.09s تنقيح النتائج
  1. 1
    دورية أكاديمية
    Effect of Carbon Sources on Glutamate Production from Corynebacterium glutamicum 2262

    المؤلفون: Abdenacer Mouffok, Djedjiga Bellouche, Nabil Nancib, Joseph Boudrant

    المصدر: Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 12, Pp 2300-2306 (2022)

    مصطلحات موضوعية: date syrup, glutamate, corynebacterium glutamicum 2262, batch culture, carbon sources, Agriculture, Agriculture (General), S1-972

    وصف الملف: electronic resource

    Relation: http://www.agrifoodscience.com/index.php/TURJAF/article/view/5091; https://doaj.org/toc/2148-127X

    URL الوصول: https://doaj.org/article/97a383f9b7ea4bef9256c62a3960f625

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  2. 2
    Opuntia ficus indica waste as a cost effective carbon source for lactic acid production by Lactobacillus plantarum

    المؤلفون: Aicha Nancib, Sara Raposo, B. Rodrigues, Nabil Nancib, Joseph Boudrant, Besma Derabli, Jaime Aníbal

    المساهمون: Université Ferhat-Abbas Sétif 1 [Sétif] (UFAS1), Universidade do Algarve (UAlg), Laboratoire Réactions et Génie des Procédés (LRGP), Université de Lorraine (UL)-Centre National de la Recherche Scientifique (CNRS)

    المصدر: Repositório Científico de Acesso Aberto de Portugal
    Repositório Científico de Acesso Aberto de Portugal (RCAAP)
    instacron:RCAAP
    Food Chemistry
    Food Chemistry, Elsevier, 2022, 370, pp.131005. ⟨10.1016/j.foodchem.2021.131005⟩

    مصطلحات موضوعية: Cost-Benefit Analysis, 010501 environmental sciences, 01 natural sciences, Hydrolysate, Analytical Chemistry, 03 medical and health sciences, chemistry.chemical_compound, Thermo-acid pretreatment, Response surface methodology, Enzymatic hydrolysis, Cladodes, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Food science, Sugar, 030304 developmental biology, 0105 earth and related environmental sciences, Opuntia ficus indica, 0303 health sciences, biology, Opuntia, food and beverages, Lactic acid, General Medicine, biology.organism_classification, Carbon, chemistry, Fermentation, Lactobacillus plantarum, Hydroxymethylfurfural, Food Science

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e29fbb369f17e5a3b98d975da718df5e

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  3. 3
    دورية أكاديمية
    Sequential optimization approach for enhanced production of glutamic acid from Corynebacterium glutamicum 2262 using date juice

    المؤلفون: Abdenacer, Mouffok, Kahina, Bedaida Ibtissam, Aïcha, Nancib, Nabil, Nancib, Jean-Louis, Goergen, Joseph, Boudrant

    المصدر: Biotechnology and Bioprocess Engineering. August 2012 17(4):795-803

    Find this article in full text from Springer Verlag. Find this article in full text from ProQuest Full Text Finder
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  4. 4
    Utilization of prickly pear waste for baker's yeast production

    المؤلفون: Joseph Boudrant, Nabil Nancib, Naàssa Diboune, Aicha Nancib, Jaime Aníbal

    المساهمون: Ferhat Abbas Univ, Lab Appl Microbiol, Université Ferhat-Abbas Sétif 1 [Sétif] (UFAS1), Department of Food Engineering, Institute of Engineering, University of Algarve, Portugal, Laboratoire Réactions et Génie des Procédés (LRGP), Centre National de la Recherche Scientifique (CNRS)-Université de Lorraine (UL)

    المصدر: Biotechnology and Applied Biochemistry
    Biotechnology and Applied Biochemistry, Wiley, 2019, ⟨10.1002/bab.1753⟩
    Repositório Científico de Acesso Aberto de Portugal
    Repositório Científico de Acesso Aberto de Portugal (RCAAP)
    instacron:RCAAP

    مصطلحات موضوعية: 0106 biological sciences, [SDV]Life Sciences [q-bio], Biomedical Engineering, Biomass, Bioengineering, Saccharomyces cerevisiae, Raw material, Cell cycle, 01 natural sciences, Applied Microbiology and Biotechnology, Corn steep liquor, 03 medical and health sciences, Response surface methodology, Thermal pretreatment, 010608 biotechnology, Drug Discovery, Yeast extract, Food science, Sugar, Hot water pretreatment, 030304 developmental biology, Opuntia ficus indica, 2. Zero hunger, Waste Products, 0303 health sciences, Chemistry, Process Chemistry and Technology, Opuntia, food and beverages, General Medicine, Yeast, Date syrup, Fruit and Vegetable Juices, Biomass production, Ethanol production, Nitrogen source, Fermentation, Molecular Medicine, Biotechnology, Baker's yeast

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2945b4d62847c340b07b88706cab7a56
    https://hal.archives-ouvertes.fr/hal-02158202

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  5. 5
    The use of date waste for lactic acid production by a fed-batch culture using Lactobacillus casei subsp. rhamnosus

    المؤلفون: Joseph Boudrant, Abdelhafid Boubendir, Nabil Nancib, Aicha Nancib

    المصدر: Brazilian Journal of Microbiology. 46:893-902

    مصطلحات موضوعية: Lactobacillus casei, Lactobacillus casei subsp rhamnosus, biology, food and beverages, biology.organism_classification, Microbiology, Lactic acid, Fed-batch culture, chemistry.chemical_compound, Biochemistry, chemistry, Lactobacillus rhamnosus, Batch Cell Culture Techniques, Lactobacillus, Media Technology, Fermentation, Food science

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::7f9061468d6872c25934848653e3599e
    https://doi.org/10.1590/s1517-838246320131067

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  6. 6
    دورية أكاديمية
    High production of L-glutamic acid from date juice extracts by Corynebacterium glutamicum using fed-batch cultures: pulsed and continuous feeding modes.

    المؤلفون: Abdenacer, Mouffok, Aicha, Nancib, Joseph, Boudrant, Nabil, Nancib

    المصدر: Acta Scientifica Naturalis; 2021, Vol. 8 Issue 1, p37-50, 14p

    مصطلحات موضوعية: GLUTAMIC acid, CORYNEBACTERIUM glutamicum, FRUIT juices, FERMENTATION, AMMONIUM sulfate

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  7. 7
    دورية
    High production of L-glutamic acid from date juice extracts by Corynebacterium glutamicumusing fed-batch cultures: pulsed and continuous feeding modes

    المؤلفون: Abdenacer, Mouffok, Aicha, Nancib, Joseph, Boudrant, Nabil, Nancib

    المصدر: Acta Scientifica Naturalis; March 2021, Vol. 8 Issue: 1 p37-50, 14p

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  8. 8
    Valorization of residual yoghurt whey by lactic acid production: An optimized process

    المؤلفون: Tatiana Meledina, Ellie R. Amirova, Aicha Nancib, Joseph Boudrant, Abdenour Azzoug, Nabil Nancib, Aissa Abed, Oksana V. Golovinskaya, Hocine Daba

    المساهمون: Université Ferhat-Abbas Sétif 1 [Sétif] (UFAS1), Laboratoire Réactions et Génie des Procédés (LRGP), Centre National de la Recherche Scientifique (CNRS)-Université de Lorraine (UL), ITMO University [Russia], Université de Lorraine (UL)-Centre National de la Recherche Scientifique (CNRS)

    المصدر: Journal International Academy of Refrigeration
    Journal International Academy of Refrigeration, Meždunarodnaâ akademiâ holoda, 2016, 15 (3), pp.13-17. ⟨10.21047/1606-4313-2016-15-3-13-17⟩

    مصطلحات موضوعية: 2. Zero hunger, [SDV.BIO]Life Sciences [q-bio]/Biotechnology, Central composite design, biology, [SDV]Life Sciences [q-bio], Lactococcus lactis, food and beverages, Raw material, biology.organism_classification, Lactic acid, chemistry.chemical_compound, chemistry, Yeast extract, Fermentation, Response surface methodology, Food science, Valorisation

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5fc3581ecea04320a0bf77a466cfbe9d
    https://hal.archives-ouvertes.fr/hal-01866001

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  9. 9
    Production of lactic acid from date juice extract with free cells of single and mixed cultures of Lactobacillus casei and Lactococcus lactis

    المؤلفون: Nabil Nancib, Aicha Nancib, Joseph Boudrant

    المساهمون: Department of Microbiology, Faculty of Sciences, University Ferhat Abbas, Laboratoire des Sciences du Génie Chimique (LSGC), Institut National Polytechnique de Lorraine (INPL)-Centre National de la Recherche Scientifique (CNRS)

    المصدر: World Journal of Microbiology and Biotechnology
    World Journal of Microbiology and Biotechnology, Springer Verlag, 2009, 25 (8), pp.1423-1429. ⟨10.1007/s11274-009-0029-z⟩

    مصطلحات موضوعية: 0106 biological sciences, Lactobacillus casei, Physiology, 010501 environmental sciences, 01 natural sciences, Applied Microbiology and Biotechnology, Microbiology, chemistry.chemical_compound, 010608 biotechnology, Lactobacillus, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Food science, 0105 earth and related environmental sciences, Single and mixed cultures, biology, Lactococcus lactis, Date juice, food and beverages, Lactic acid, Fructose, General Medicine, Lactobacillaceae, biology.organism_classification, Streptococcaceae, chemistry, Free cells, Fermentation, Biotechnology

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79b42a08615bd1962413d18f20566c5f
    https://doi.org/10.1007/s11274-009-0029-z

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  10. 10
    The use of date waste for lactic acid production by a fed-batch culture using Lactobacillus casei subsp. rhamnosus

    المؤلفون: Aicha Nancib, Nabil Nancib, Abdelhafid Boubendir, Joseph Boudrant

    المصدر: Brazilian Journal of Microbiology, Volume: 46, Issue: 3, Pages: 893-902, Published: 21 JUL 2015
    Brazilian Journal of Microbiology
    Brazilian Journal of Microbiology, Vol 46, Iss 3, Pp 893-902 (2015)

    مصطلحات موضوعية: Lacticaseibacillus rhamnosus, Plant Extracts, lcsh:QR1-502, Phoeniceae, lactic acid, food and beverages, date juice, lcsh:Microbiology, fed-batch culture, Lacticaseibacillus casei, Industrial Microbiology, Batch Cell Culture Techniques, Lactobacillus casei subsp. rhamnosus, Fermentation, Lactobacillus casei subsp. rhamnosus

    وصف الملف: text/html

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::b0fe5a76fb6c30ebd1d2fe31296475c8
    http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000300893&lng=en&tlng=en

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