Dr. Djadouni Fatima

Research Scientist
University of Mascara, Algeria

Highest Degree
Ph.D. in Microbiology from University of ORAN, Algeria

My URL
https://livedna.org/213.20257

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Area of Interest:

Molecular Sciences
Applied Microbiology
Molecular Biology
Food Sciences
Biochemistry

Selected Publications

  1. Fatima, D., 2018. Effect of enzymes, temperature and ph on bacteriocin activity of Bacillus megaterium against some fungal pathogens. Appl. Biol. Res., 20: 88-93.
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  2. Fatima, D., 2017. Study of the physicochemical and bacteriological quality of raw and treated water from the Bouhanifia Dam in Mascara (Western Algeria). Rev. BioRessour., 7: 99-109.
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  3. Djadouni, F., 2017. Study of bacteriocin produced by Enterococcus faecium strain isolated from traditional fermented tomatoes in Algeria. Asian J. Biol. Sci., 10: 130-137.
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  4. Zohra, M., D. Fatima, D.A. Yahia, D. Saidi, O. Kheroua and M.K.N. Ali Hiti, 2016. High cellulose diet lowers serum, liver and cholesterol contents by enhances HDL and feces cholesterol in rats. Int. J. Biol. Pharm. Applied Sci., 5: 3262-3273.
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  5. Fatima, D., 2016. Microbial defense systems in foods and feeds. J. Biol. Control, Vol. 30. 10.18641/jbc/0/0/100285.
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  6. Fatima, D., 2016. Characterization of bacteriocin produced by Lactobacillus brevis isolated from traditional fermented tomatoes juice. Sci. Agric., 15: 401-408.

  7. Fatima, D. and R.L. Fernanda, 2016. Characterization of bacteriocin produced by Lactobacillus brevis isolated from traditional fermented tomatoes juice. Researcher, 8: 1-8.

  8. Fatima, D. and M. Zohra, 2016. Recent advances and beneficial roles of Bacillus megaterium in agricultures and otheirs fields. Int. J. Biol. Pharm. Applied Sci., 5: 3160-3173.

  9. Fatima, D., K. Mebrouk and H. Miloud, 2015. Control of E. coli and spoilage microorganisms in tomato sauce and paste using a synergistic antimicrobial formula. J. Chem. Pharm. Res., 7: 1352-1360.

  10. Fatima, D., K. Mebrouk and H. Miloud, 2015. Biopreservation of tomato paste and sauce with Leuconostoc spp. metabolites. Afr. J. Food Sci., 9: 359-366.
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  11. Fatima, D., H. Miloud and K. Mebrouk, 2015. Purification of bacteriocin BacPC from Pidiococcus pentocaseus sp. suitable for foods preservation. Int. J. Chem. Tech Res., 8: 15-21.
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  12. Fatima, D., H. Miloud and B. Karima, 2015. Isolation and identification of lactic acid bacteria from Algerian goat's milk and their major technological traits. Int. J. Chem. Tech. Res., 8: 6-14.

  13. Fatima, D. and K. Mebrouk, 2013. Characterization and determination of the factors affecting anti-listerial bacteriocins from Lactobacillus plantarum and Pediococcus pentosaceus isolated from dairy milk products. Afr. J. Food Sci., 7: 35-44.
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  14. Djadouni, F. and M. Kihal, 2012. Antimicrobial activity of lactic acid bacteria and the spectrum of their biopeptides against spoiling germs in foods. Braz. Arch. Biol. Technol., 55: 435-444.
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  15. Khalil, R., Y. Elbahloul, F. Djadouni and S. Omar, 2009. Isolation and partial characterization of a bacteriocin produced by a newly isolated Bacillus megaterium 19 strain. Pak. J. Nutr., 8: 242-250.

  16. Khalil, R., F. Djadouni, Y. Elbahloul and S. Omar, 2009. The influence of cultural and physical conditions on the antimicrobial activity of bacteriocin produced by a newly isolated Bacillus megaterium 22 strain. Afr. J. Food Sci., 3: 11-22.
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Member since October, 2017