Microbial communities play an important role in the maturation of cheese and determine to a large degree its taste quality. The typicality and the sensory richness of Tessala camembert diversity is preserved by this microflora. In the present study, we tried after isolation and purification to characterize genotypically lactic microflora of this cheese at the end of maturation of the transformation from thermized milk of local breed cow. The bacterial DNA from twenty-two purified lactic culture was established by an amplification of ribosomal DNA 16S by specific universal primers of prokaryotes with strains reference of each isolated bacterial species used as positive controls. The results show the characteristic of the Tessala camembert by the diversity of its original lactic flora dominated by lactococci, enterococci, lactobacilli, pediococci and leuconostocs, preserved by the initial thermization of milk used to maintain the technologically-interested dairy microbial ecosystem.

Biology and complex of natural enemies of Tuta absoluta in Mostaganem (Algeria) L'apparition de Tuta absoluta Meyrick en Algérie a suscité l'implication du secteur agricole et scientifique dans des travaux de recherches visant à le contrôler par différentes méthodes appropriés. Notre travail a porté sur l'étude de la biologie de Tuta absoluta et du prédateur Nesidiocoris tenuis et l'inventaire de son complexe parasitaire dans la région de Mostaganem. Le cycle de développement de T. absoluta est de 21,1±0,4 jours à 26±1,6°C et une HR de 87±6,4% et 29,4±2 jours à 23,4±2°C et une HR de 75±3%. N. tenuis a fait ressortir un cycle de développement de 17,1±0,5 jours à 26±1,6°C, une longévité de 16±1,6 jours pour les individus alimentés aux larves de T. absoluta et de 9±2,2 jours pour ceux non alimentés. L'inventaire a mis en évidence la présence de trois espèces de prédateurs de T. absoluta: Nesidiocoristenuis Reuter, Macrolophus pygmaeus “caliginosus” Wagner et Dicyphus errans Wolff; ainsi que six parasitoïdes : Necremnus artynes Walker, Neochrysocharis sp., Sympiesis sp., Diglyphus isaea Walker, un Braconidae et un Ichneumonidae. Necremnus artynes a été le parasitoïde le plus fréquent et le plus abondant.

Background: The appreciation of microbial milk communities, in order to promote useful flora and inhibit pathogenic one, has become one of the key factors in controlling the quality of cheeses.Methods: In this context, an approach to assess the bacterial flora of raw cow’s milk, was tested in 05 wilayas in north-western Algeria, on the one hand by a preliminary count of total flora and a phenotypic characterization based on morphological criteria and on the other hand by a genotypic identification of selected isolates, by the PCR method and sequencing of the gene encoding for the 16S ARNr.Result: The results of molecular analysis obtained from 72 isolates allowed the identification of 12 bacterial species with a dominance of the lactic microflora, 37% Lactococcus and 29% Enterococcus. This milk-native lactic microflora has become the main vector that preserves the distinctiveness of dairy products, including local cheese.