{"id":27,"date":"2026-03-05T12:45:48","date_gmt":"2026-03-05T11:45:48","guid":{"rendered":"https:\/\/laboratoire.univ-mosta.dz\/stpa\/?page_id=27"},"modified":"2026-03-05T12:45:49","modified_gmt":"2026-03-05T11:45:49","slug":"equipe-4","status":"publish","type":"page","link":"https:\/\/laboratoire.univ-mosta.dz\/stpa\/equipe-4\/","title":{"rendered":"\u00c9quipe 4"},"content":{"rendered":"\n<p class=\"has-text-align-center has-cyan-bluish-gray-background-color has-background wp-block-paragraph\"><strong>Intitul\u00e9 de l\u2019\u00e9quipe<\/strong>\u00a0: \u00ab Valorisation des Produits Animaux de Terroir\u00a0\u00bb<\/p>\n\n\n\n<p class=\"has-text-align-center has-cyan-bluish-gray-background-color has-background wp-block-paragraph\"><strong>Chef d\u2019\u00e9quipe<\/strong>\u00a0: Dr. TAHLAITI Hafida<\/p>\n\n\n\n<p class=\"has-text-align-center has-cyan-bluish-gray-background-color has-background wp-block-paragraph\"><strong>&nbsp; Description scientifique du programme de recherche de l\u2019\u00e9quipe<\/strong><\/p>\n\n\n\n<p class=\"has-text-align-left has-cyan-bluish-gray-background-color has-background wp-block-paragraph\">Exploration des microbiotes des produits d\u2019origine animale<br>D\u00e9termination et Exploitation des souches bact\u00e9riennes autochtones d\u2019int\u00e9r\u00eat<br>Optimisation des conditions de production et d\u2019exploitation des bact\u00e9ries lactiques utiles<br>Valorisation des produits d\u2019origine animale (Lait et produits laitiers, produits de la ruche, produits carn\u00e9s et ovoproduits, produits de la p\u00eache et de l\u2019aquaculture, sous produits et produits de la transformation et de l&rsquo;agro-production).<br>Introduction de l\u2019outil mol\u00e9culaire dans l\u2019identification des esp\u00e8ces microbiennes.<br>La caract\u00e9risation de ph\u00e9nom\u00e8nes physiologiques sp\u00e9cifiues dans les \u00e9cosyst\u00e8mes laitiers.<br>Effets des additifs alimentaires et des probiotiques sur les performances zootechniques des animaux de la ferme et des exploitations d&rsquo;\u00e9levage<\/p>\n\n\n\n<p class=\"has-text-align-left has-cyan-bluish-gray-background-color has-background wp-block-paragraph\">Etude et s\u00e9lection de bact\u00e9ries lactiques isol\u00e9es \u00e0 partir d\u2019\u00e9cosyst\u00e8mes laitiers diff\u00e9rents (lait de vache, de brebis, chamelle, ch\u00e8vre). Etude de la diversit\u00e9 taxonomique et technologique des bact\u00e9ries lactiques isol\u00e9es au cours de la production des fromages du terroir:<br>Approche mol\u00e9culaire de leurs interactions en microcosme fromager<br>Etude physico-chimique et microbiologique du lait,<br>de diff\u00e9rents cheptels laitiers, collect\u00e9 dans diff\u00e9rentes r\u00e9gions d\u2019Alg\u00e9rie :<br>D\u00e9termination de la flore totale et des caract\u00e9ristiques technologiques des bact\u00e9ries lactiques.<br>Valeur nutritionnelle et aptitudes \u00e0 la transformation technologique des laits selon les syst\u00e8mes d&rsquo;\u00e9levage<br>Caract\u00e9risation biochimique et microbiologique des laits: variabilit\u00e9 saisonni\u00e8re et aptitudes technologiques.<br>Influence de la saison sur la flore lactique des laits dont le lait de chamelle du Sud Ouest Alg\u00e9rien et aptitudes technologiques<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Intitul\u00e9 de l\u2019\u00e9quipe\u00a0: \u00ab Valorisation des Produits Animaux de Terroir\u00a0\u00bb Chef d\u2019\u00e9quipe\u00a0: Dr. TAHLAITI Hafida &nbsp; Description scientifique du programme [&hellip;]<\/p>\n","protected":false},"author":37,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-27","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/laboratoire.univ-mosta.dz\/stpa\/wp-json\/wp\/v2\/pages\/27","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laboratoire.univ-mosta.dz\/stpa\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/laboratoire.univ-mosta.dz\/stpa\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/laboratoire.univ-mosta.dz\/stpa\/wp-json\/wp\/v2\/users\/37"}],"replies":[{"embeddable":true,"href":"https:\/\/laboratoire.univ-mosta.dz\/stpa\/wp-json\/wp\/v2\/comments?post=27"}],"version-history":[{"count":1,"href":"https:\/\/laboratoire.univ-mosta.dz\/stpa\/wp-json\/wp\/v2\/pages\/27\/revisions"}],"predecessor-version":[{"id":28,"href":"https:\/\/laboratoire.univ-mosta.dz\/stpa\/wp-json\/wp\/v2\/pages\/27\/revisions\/28"}],"wp:attachment":[{"href":"https:\/\/laboratoire.univ-mosta.dz\/stpa\/wp-json\/wp\/v2\/media?parent=27"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}