No abstract

We demonstrated several technological aptitudes and sensitivity of lactic acid bacteria (Leuconostoc) isolated from the raw milk of cows. We explained the experiments in detail to get the reader to understand what kinds of technology can be used for testing bacteria. Lactic acid bacteria are used in the production of dairy products to increase their shelf life and improve their organoleptic and nutritional properties. Leuconostocs is a heterofermentative bacterium that produces lactic acid, acetic acid or ethanol, and carbon dioxide. A collection of 138 strains of lactic acid bacteria were isolated from the raw milk of cows in the region of eastern Morocco. 38 strains were identified as Leuconostocs. Their subspecies are 16 Mesenteroides, 11 Dextranicum, and 11 Cremoris. Our study was interested in the technological aptitude of this genus looking for the production of dextran and growth in milk with additional sunflower dye, as well as the acidifying, flavoring, thickening, coagulating, proteolytic activity in solid medium and Lipolytic activity. This work also consisted of studying the profile of the resistance and the sensitivity of these strains to antibiotics.

The present work concerns the development of a food waste prevention strategy in a restaurant operating within a hotel in the city of Saidia in Eastern Morocco. The food service sector was chosen for this study because it is the second highest contributing sector to food waste on the global scale. Therefore, the role it plays in environmental pollution should not be neglected. The food waste prevention strategy adopted in this work consisted in performing a food waste audit at first. Then, the purchasing, storage, and handling conditions of food were improved. Finally, waste sorting was performed. The average daily food waste generated by the case study restaurant was 320.3 kg/day. The highest amount of average daily food waste (166.7 kg/day) was generated during food preparation, while storage waste had the lowest amount (30.1 kg/day). The most wasted food commodities were vegetables (50.8 kg/day), fruits (47.1 kg/day), sauces (39.9 kg/day), and cereals (38.4 kg/day). While the least wasted food commodities were eggs (10.2 kg/day) and dairy products (11.7 kg/day). The majority of the food waste generated in this study was avoidable, and fish and seafood were the food commodities with the lowest Eco-efficiency (high cost – high waste). The food waste percentage decreased from 35% to 20% within approximately 4 months following the execution of the food waste prevention strategy.

No abstract

Trachurus trachurus, is a migratory, semi-pelagic species of the Carangidae family living in schools often associated with mackerel. This species is very common in the Mediterranean, and it is found on all Moroccan coasts. This study aims to determine the length-weight relationship and the condition factor (K) of Trachurus trachurus. Thus, 390 specimens were collected between August 2017 and August 2018 in the central-east region of the Moroccan Mediterranean. The parameters of the length-weight relationship were determined and analyzed by length and sex. It appears that this species has better growth in length than in weight, therefore having a negative or lower allometry. It varies according to sex, length, and season. This result shows that Trachurus trachurus in this study is not overweight in its habitat.