Publications

  1. Boublenza Faiza, Zadi-Karam Halima and Karam Nour-Eddine (2011) Physiological responses of salt stress and osmoprotection with proline in two strains of lactococci isolated from camel’s milk in Southern Algeria. African Journal of Biotechnology Vol. 10(83), pp. 19429-19435, http://www.academicjournals.org/AJB DOI: 10.5897/AJB11.1807, ISSN 1684–5315 © 2011 Academic Journals.
  2. GAINVORS A., N-E. KARAM., LEQUART C. and BELARBI A. (1994). "Use of Saccharomyces cerevisiae for the clarification of fruit juices". Biotechnology Letters 16, (2), 1329-1334.
  3. Idoui, T; Boudjerda, D; Leghouchi E and Karam N. (2007) Survival of Lactobacillus plantarum BJ0021 and Pediococcus acidilactici in the digestive tract of rabbit. International Journal of Probiotics and Prebiotics (ISSN 1555-1431), Volume 2 Number 1 February 2007, 43-48. www.newcenturyhealthpublishers.com/probiotics_and_prebiotics/index.php
  4. KACEM M., H. ZADI-KARAM et N-E. KARAM (2004) “Novel bacteriocins produced by Lactobacillus plantarum strains isolated from Algerian fermented olives”. SGM, General Microbiology Fermentation and Bioprocessing Group155th Meeting, 6-9 September2004, Trinity College, Dublin, Ireland. www.sgm.ac.uk/meetings/pdfabstracts/tcd2004abs.pdf. FB11 p59
  5. KACEM M., H. ZADI-KARAM et N-E. KARAM (2004) “Properties of Lactic Acid Bacteria Isolated From Fermented Green Olives In Western Algeria”, Mu’tah Lil-Buhuth Wad-Dirasat, Sciences Naturelles et Appliquées, Vol 19, (1), pp 67-87
  6. KACEM M., H. ZADI-KARAM et N-E. KARAM 2004 Isolation of Lactic Acid Bacteria for Possible Use in Algerian Olive Fermentation”. Grasas Y Aceites An International Journal of Fats, Oils and Derivatives, 55, (4), 385-393 (Spain). www.grasasyaceites.revistas.csic.es doi:10.3989/gya.2004.v55.i4
  7. KACEM M., H. ZADI-KARAM, et N. KARAM. (2005). ’Detection and activity of plantaricin OL15, a bacteriocin produced by Lactobacillus plantarum OL15 isolated from Algerian fermented olives’’. Grasas Y Aceites An International Journal of Fats, Oils and Derivatives, 56, (3), 191-197 (Spain). www.grasasyaceites.revistas.csic.es, ISSN: 0017-3495, DOI: 10.3989/gya.043009
  8. KACEM M., H. ZADI-KARAM, F. DALACHE et N-E. KARAM (2004), «Bactériocines produites par Lactococcus lactis isolées de lait de brebis de l’Ouest algérien». 11ème Congrès 3R, 08 - 09 Décembre 2004, Paris, France. http://www.journees3r.fr/
  9. Kacem Mourad and Karam Nour-Eddine (2006) In vitro preselection criteria for probiotic Lactobacillus lantarum strains of fermented olives origin. International Journal of Probiotics and Prebiotics Vol. 1, No. 1, pp. 27-32, 2006 ISSN 1555-1431 print, Copyright © 2006 by New Century Health Publishers, LLC, http://www.newcenturyhealthpublishers.com/probiotics_and_prebiotics/about/pdf/27-32.pdf
  10. Kacem Mourad and Karam Nour-Eddine (2006) Physicochemical and microbiological study of “shmen”, a traditional butter made from camel milk in the Sahara (Algeria): isolation and identification of lactic acid bacteria and yeasts. GRASAS Y ACEITES, 57 (2), ABRIL-JUNIO, 198-204, www.grasasyaceites.revistas.csic.es, ISSN: 0017-3495, DOI: 10.3989/gya.043009
  11. KACEM Mourad, ZADI-KARAM Halima and KARAM Nour-Eddine (2004) Identification of Lactic Acid Bacteria Isolated from Milk and Fermented Olive Oil in western Algeria. Actes Inst. Agron. Vet. (Maroc), Vol.23, (3-4): 135-141.www.iav.ac.ma/actes/presentation/pres.htm
  12. KACEM Mourad, ZADI-KARAM Halima and KARAM Nour-Eddine (2004). “Antagonistic Activity and Plasmids Content in Lactococcus Strains Isolated from Milk and Olive Oil”.Dirasat, Vol.31, (2), (Jordan). www.mutah.edu.jo
  13. KACEM Mourad, ZADI-KARAM Halima and KARAM Nour-Eddine 2004 ’Lactic Acid Bacteria isolated from Fermented Green Olives produced in western Algeria’’ Actes Inst. Agron. Vet. (Maroc), Vol.24, (1&2): 59-66. www.iav.ac.ma/actes/presentation/pres.htm
  14. KARAM N-E. (1993) "Obtention et caractérisation d'un mutant de résistance au chloramphénicol chez Propionibacterium freudenreichii ATCC 13673. Conférence donnée au CRBB et publiée dans les Cahiers de Biologie de l'Université de Reims Champagne-Ardenne, p12.
  15. KARAM N-E. (1994) "Obtention et caractérisation d'un mutant de résistance au chloramphénicol chez Propionibacterium freudenreichii ATCC 13673. Cahiers de Biologie de l'Université de Reims Champagne-Ardenne, 1993-94, fascicule 2, p12.
  16. KARAM N-E. and BELARBI A. (1995). ‘’Detection of polygalacturonases and pectin esterases in lactic acid bacteria’’. World Journal of Microbiology and Biotechnology 11,(5), 1995
  17. N-E. KARAM et H. KARAM (1994) "Isolement et caractérisation de bactéries lactiques de laits crus d'Algérie’’. in Alimentation, Génétique et Santé de l'enfant, Eds J.F.Desjeux et M. Touhami, L'Harmattan. p257-264.
  18. Omar HASSAÏNE, Halima ZADI-KARAM & Nour-Eddine KARAM (2007) Technologically important properties of lactic acid bacteria isolated from raw milk of three breeds of Algerian dromedary (Camelus dromedarius). African Journal of Biotechnology, Vol. 6 (14), pp. 1720-1727, 18 July http://www.academicjournals.org/AJB/contents/2007cont/18Jul.htm
  19. Omar HASSAÏNE, Halima ZADI-KARAM & Nour-Eddine KARAM (2008) Phenotypic identification and technological properties of lactic acid bacteria isolated from three breeds dromedary raw milks in south Algeria. Emirate Journal of Food and Agriculture Vol. 20 (1), pp 46-59, http://cfa.uaeu.ac.ae/ejfa_vol20.shtml
  20. Omar HASSAÏNE, Halima ZADI-KARAM, Nour-Eddine KARAM, 2009, Evaluation of Biogenic Amines Formation by Proteolytic Enterococci Strains Isolated from Raw Dromedary Milks from Southern Algerian. Journal of Food Safety. Volume 29 Issue 3 (August 2009)  p 381-393) Published Online: Jun 29 2009 5:36AM, DOI: 10.1111/j.1745-4565.2009.00163.x: http://www3.interscience.wiley.com/journal/122473475/abstract
  21. Salima ROUDJ, Khadidja BELKHEIR, Halima ZADI-KARAM, Nour-Eddine KARAM (2009), “Protéolyse et autolyse chez deux lactobacilles isolés de lait camelin du Sud Ouest algérien”, European Journal of Scientific Research Vol.34 No.2 (2009), pp.218-227. ISSN 1450-216X © EuroJournals Publishing, Inc. 2009, http://www.eurojournals.com/ejsr.htm
  22. Si Moussa, L., L. Belabid, A. Tadjeddine, M. Bellahcene and B. Bayaa (2010). Effect of Some Botanical Extracts on the Population of Fusarium oxysporum f. sp. albedinis, the Causal Agent of Bayoud Disease in Algeria. Arab Journal of Plant Protection, 28: 71-79.
  23. Slama, Z. Fortas, A. Boudabous and M. Neffati (2010). Cultivation of an edible desert truffle (Terfezia boudieri Chatin). African Journal of Microbiology Research Vol. 4(22), pp. 2350-2356. http://www.academicjournals.org/ajmr , ISSN 1996-0808 ©2010 Academic Journals.
  24. Tayeb Idoui & KARAM Nour-Eddine, 2009, Naturally fermented Jijelian black olives: microbiological characteristics and isolation of lactic acid bacteria. GRASAS Y ACEITES, 60 (5), OCTUBRE-DICIEMBRE, 514-518, www.grasasyaceites.revistas.csic.es, ISSN: 0017-3495, DOI: 10.3989 /gya.043009
  25. Tayeb Idoui and Nour-Eddine Karam (2008) Lactic acid bacteria from Jijel’s traditional butter: Isolation, identification and major technological traits. GRASAS Y ACEITES, 59 (4), OCTUBRE-DICIEMBRE, 361-367, www.grasasyaceites.revistas.csic.es, ISSN: 0017-3495, DOI: 10.3989/gya.043009
  26. Tayeb Idoui, Essaid Leghouchi and Nour-Eddine Karam (2009). Effect of feeding diets containing two doses of Lactobacillus plantarum BJ20021 on performance and some carcass parameters of local rabbit. International Journal of Probiotics and Prebiotics, Volume 4, N°1, pp 51-54. www.newcenturyhealthpublishers.com/probiotics_and_prebiotics/.../issue_4_1, ISSN 1555-1431.
  27. Tayeb Idoui, Jamel Boudjerda, Essaid Leghouchi and Nour-Eddine Karam (2009). Naturally fermented Jijelian black olives: microbiological characteristics and isolation of lactic acid bacteria. GRASAS Y ACEITES, 60 (5), OCTUBRE-DICIEMBRE, 514-518, www.grasasyaceites.revistas.csic.es, ISSN: 0017-3495, DOI: 10.3989 /gya.043009
  28. Tayeb Idoui, Jamel Boudjerda, Essaid Leghouchi and Nour-Eddine Karam (2009). Naturally fermented Jijelian black olives: microbiological characteristics and isolation of lactic acid bacteria. GRASAS Y ACEITES, 60 (5), OCTUBRE-DICIEMBRE, 514-518, www.grasasyaceites.revistas.csic.es, ISSN: 0017-3495, DOI: 10.3989 /gya.043009
  29. Tayeb Idoui, Jamel Boudjerda, Essaid Leghouchi and Nour-Eddine Karam (2009) Lactic acid bacteria from “Sheep’s Dhan”, a traditional butter from sheep’s milk:Isolation, identification and major technological traits. GRASAS Y ACEITES, 60 (2), ABRIL-JUNIO, 177-183, 2009, , www.grasasyaceites.revistas.csic.es, , ISSN: 0017-3495 DOI: 10.3989/gya.085408
  30. Tayeb Idoui, Jamel Boudjerda, Essaid Leghouchi, Nour-Eddine Karam, 2009, Lactic acid bacteria from “Sheep’s Dhan”, a traditional butter from sheep’s milk:Isolation, identification and major technological traits’’. GRASAS Y ACEITES, 60 (2), ABRIL-JUNIO, 177-183, 2009, ISSN: 0017-3495 DOI: 10.3989/gya.085408
  31. ZADI-KARAM et N-E. KARAM (2005). Bactéries lactiques du lait de chamelle. 12ème Congrès 3R, Décembre 2005, Paris. http://www.journees3r.fr/
  32. ZADI-KARAM H. et N-E. KARAM (2007). Cinétique de croissance et d’acidification de souches de Lactobacillus isolées de lait de chamelle. (Growth and acidification kinetics of strains of Lactobacillus isolated from camel milk). 14ème Congrès 3R, 6 – 7 Décembre 2007, Paris. http://www.journees3r.fr/
  33. ZADI-KARAM H., KARAM N-E (2006). Elaboration de ferments lactiques mésophiles et fabrication de fromages à pâte fraîche. 13ème Congrès 3R, Décembre 2006, Paris. http://www.journees3r.fr/
  34. ZADI-KARAM Halima et Nour-Eddine KARAM (2006) Bactéries lactiques du lait de chamelle d’Algérie : mise en évidence de souches de Lactococcus résistantes au sel. Tropicultura, 24 (3), 153-157. ISSN 0771-3312. www.bib.fsagx.ac.be/tropicultura