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                <text>BELAOUNI, Hadj Ahmed</text>
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                <text>BENDAHA, Mohammed El-Amine</text>
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                <text>ABBOUNI, Bouziane</text>
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                <text>This study aims to characterize the biocontrol potential of two fluorescent rhizobacteria isolated from Oleander (Nerium oleander L.) and Olivier (Olea oleaster L.). The isolation was done in Cetrimide agar. The fluorescing strains at 366 nm were selected for the dual plate assay against the tomato pathogen Fusarium oxysporum f.sp. radicis-lycopersici. The two best strains showing the highest inhibition rates (Pa2 and S2Pf1 with 31.36% and 51.42% respectively) were chosen to be identified and characterized for theirproduction of antifungal molecules. The taxonomical determination based on macro and micromorphological observations in addition to the biochemical tests of the API 20E and API 20NE strips analyzed by the heuristic soft "PIBwin 2.0.0" suggests the strain Pa2 as a Pseudomonas aeruginosa while the strain S2Pf1 belongs to the Burkholderia cepacia species. The antifungal potential was assessed through the quantification/detection of the following bioactive molecules: salicylic acid, hydrogen cyanide, rhamnolipids, chitinases, and cellulases. The strain Burkholderia cepacia S2Pf1 showed a better antifungal profile in comparison to Pseudomonas aeruginosa Pa2. The determination of the growth kinetics parameters of Burkholderia cepacia S2Pf1 based on observed OD600 data, DModel data fitting, and Gompertz model data fitting highlighted a relatively good ability to quickly reach high bacterial densities in both nutrient and seed broths. Thus, Burkoledria cepacia S2Pf1 is suggested as a good candidate to be further assessed for its biocontrol proprieties against Fusarium oxysporum f.sp. radicis-lycopersici.</text>
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                <text>https://journals.univ-chlef.dz/index.php/natec/article/view/64</text>
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                <text>Hassiba Benbouali University of Chlef</text>
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                <text>https://journals.univ-chlef.dz/index.php/natec/article/view/64/45</text>
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                <text>Copyright (c) 2021 Revue Nature et Technologie</text>
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                <text>Revue Nature et Technologie; Vol. 13 No. 01 (2021); 16</text>
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                <text>Revue Nature et Technologie; Vol. 13 No 01 (2021); 16</text>
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                <text>2437-0312</text>
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                <text>1112-9778</text>
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                <text>Rhizobacteria</text>
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                <text>Characterization of Fluorescent Rhizobacteria Isolated From Oleander (Nerium oleander L.) and Olivier (Olea oleaster L.) With Antagonistic Effect Against Fusarium oxysporum f. sp. radicis-lycopersici</text>
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                <text>LAARIBYA, Said</text>
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                <text>ALAOUI, Assmaa</text>
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                <text>Le cèdre de l’Atlas (Cedrus atlantica) est une espèce emblématique du Maroc, classée par l’Union Internationale pour la Conservation de la Nature (UICN) dans la liste rouge des espèces en voie de disparition. La détermination de son aire potentielle sous les conditions climatiques actuelles est une étape indispensable pour planifier et assurer sa conservation. Nous avons eu recours à la modélisation de la distribution de l’aire potentielle au Maroc par l’utilisation de l’approche d’entropie maximale « MaxEnt ». Le modèle développé est d’excellente qualité (AUC=0,967). Les variables les plus significatives conditionnant la distribution du cèdre de l’Atlas, sous les conditions climatiques actuelles, sont la précipitation du trimestre le plus sec, les précipitations du mois le plus sec, la température moyenne annuelle et l’humidité relative. Le modèle développé a permis d’établir la première carte de l’aire potentielle de zones appropriées du cèdre de l’Atlas du Maroc. Les résultats obtenus guideront les gestionnaires à identifier les sites favorables pour la réhabilitation du cèdre de l’Atlas menacé d’extinction.&amp;nbsp;</text>
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                <text>https://journals.univ-chlef.dz/index.php/natec/article/view/63</text>
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                <text>eng</text>
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              <elementText elementTextId="345859">
                <text>Hassiba Benbouali University of Chlef</text>
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                <text>https://journals.univ-chlef.dz/index.php/natec/article/view/63/44</text>
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                <text>Copyright (c) 2021 Revue Nature et Technologie</text>
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              <elementText elementTextId="345862">
                <text>https://creativecommons.org/licenses/by/4.0</text>
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              <elementText elementTextId="345863">
                <text>Revue Nature et Technologie; Vol. 13 No. 02 (2021); 9</text>
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              <elementText elementTextId="345864">
                <text>Revue Nature et Technologie; Vol. 13 No 02 (2021); 9</text>
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                <text>2437-0312</text>
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                <text>1112-9778</text>
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                <text>Cedrus atlantica</text>
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                <text>Aire potentielle</text>
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                <text>MaxEnt</text>
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                <text>Variables bioclimatiques</text>
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                <text>Entropie maximale</text>
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                <text>Climat</text>
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                <text>Atlas Marocain</text>
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                <text>Cèdre</text>
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            <name>Title</name>
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              <elementText elementTextId="345875">
                <text>Modélisation par l’entropie maximale de l’habitat potentiel du cèdre de l’atlas au Maroc: Modelling potential habitats for the Atlas cedar (Cedrus atlantica Manetti) in Morocco using the maximum entropy model</text>
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                <text>info:eu-repo/semantics/article</text>
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                <text>CHEBOUTI, Yahia</text>
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                <text>MIHOUBI, Aissa</text>
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                <text>MAAMAR-KOUADRI, Kaddour</text>
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                <text>CHEBOUTI-MEZIOU, Nadjiba</text>
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                <text>IFTICENE-HABANI, Naima</text>
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                <text>518 arbres centenaires de ficus (Ficus retusa) d’Hussein Dey (Alger-Est) vers plusieurs sites dans le centre Algérois. Cette vaste opération de transplantation, la première du genre en Algérie a été réalisée février 2009. Juste après, l’opération a été renouvelée à Oran en septembre. Cette opération s’inscrit en droite ligne pour la préservation du patrimoine forestier, qui est devenue une priorité pour les collectivités locales et un objectif pour le développement urbain. La réussite de l’opération de transplantation, permet de sauvegarder un bon nombre de grands arbres des centres urbains qui cherchent à s'aménager ou à s'urbaniser. Cette opération réalisée dans l’urgence, en plus de l’embellissement du réseau routier et l’amélioration du cadre de vie des citoyens, avait pour but la lutte contre la pollution urbaine et une diminution considérable des températures estivales. L’opération doit respecter rigoureusement les consignes strictes d’exécution et de chronologie des différentes opérations techniques d’extraction, de transport, de plantation et de suivi. Le bilan de l’opération de transplantation de ficus (Ficus retusa) fait ressortir un taux de réussite qui varie de 47 à 97 % selon les sites.</text>
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                <text>https://journals.univ-chlef.dz/index.php/natec/article/view/62</text>
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                <text>eng</text>
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                <text>Hassiba Benbouali University of Chlef</text>
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                <text>https://journals.univ-chlef.dz/index.php/natec/article/view/62/43</text>
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                <text>Copyright (c) 2021 Revue Nature et Technologie</text>
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              <elementText elementTextId="345834">
                <text>https://creativecommons.org/licenses/by/4.0</text>
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                <text>Revue Nature et Technologie; Vol. 13 No. 02 (2021); 11</text>
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                <text>Revue Nature et Technologie; Vol. 13 No 02 (2021); 11</text>
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                <text>2437-0312</text>
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                <text>1112-9778</text>
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                <text>Transplantation</text>
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                <text>Ficus</text>
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                <text>Alger</text>
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                <text>Patrimoine</text>
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                <text>Bilan de la première transplantation d’arbres de ficus (Ficus retusa) en Algérie: Report of the first transplantation of Ficus trees (Ficus retusa) in Algeria</text>
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                <text>Cet article donne un aperçu de quelques techniques développées pour accéder à une information fidèle sur la structure de la viande et des produits carnés. L'industrie de la viande a besoin d'informations fiables sur la qualité de la viande tout au long du processus de production afin de garantir aux consommateurs des produits carnés de haute qualité. Des informations fiables sur les caractéristiques organoleptiques de la viande (tendreté, saveur, jutosité, couleur), qui peuvent être fournies par différentes méthodes d'évaluation de la structure de la viande, soit par la force de cisaillement mécanique (Warner-Bratzler), optique (mesures de couleurs, fluorescence),mesures ultrasonores, ondes électromagnétiques, RMN, NIR, et ainsi de suite. Ces mesures sont souvent utilisées pour construire des images de structure de la viande qui sont fusionnées, puis traitées par analyse multi-image, ce qui nécessite des méthodes de traitement tiennent compte de l'anisotropie naturelle de la viande en raison de sa structure myofibrillaire, relativement linéaire. Les méthodes biophysiques d'évaluation peuvent être, soit par la mesure directe des propriétés des composants de la viande, soit par le calcul indirect en utilisant des corrélations évidentes entre une ou plusieurs mesures biophysiques et les propriétés des composants de la viande. Prendre ces calculs et modéliser les principales propriétés biophysiques pertinentes impliquées peut aider à améliorer notre compréhension des propriétés dela viande, des produits carnés et donc de la qualité.</text>
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                <text>Copyright (c) 2021 Revue Nature et Technologie</text>
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                <text>Revue Nature et Technologie; Vol. 13 No. 02 (2021); 15</text>
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                <text>Revue Nature et Technologie; Vol. 13 No 02 (2021); 15</text>
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                <text>Qualité</text>
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                <text>Produit carné</text>
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                <text>Structure de la viande</text>
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                <text>Contrôle</text>
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                <text>Microscopie</text>
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                <text>Propriétés optiques</text>
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                <text>Propriétés mécaniques</text>
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                <text>Polarisation</text>
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                <text>Qualité alimentaire</text>
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                <text>Viande</text>
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                <text>Techniques, récentes, utilisées pour le contrôle de la qualité structurelle des viandes et des produits carnés (Review).: Techniques used for structural quality control of meat and meaty products (Review)</text>
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            <name>Creator</name>
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                <text>ADJLANE, Noureddine</text>
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                <text>L’abeille constitue un élément indispensable de l’équilibre environnemental en tant que pollinisateur de très nombreuses espèces. La Loque américaine constitue une pathologie grave qui menace les colonies d’abeilles. Elle est considérée comme étant la maladie la plus néfaste du couvain de l’abeille domestique Apis mellifera. Les spores représentent le stade infectieux. La pathologie est causée par la bactérie Paenibacillus larvae. L’objectif de ce travail est l’étude de la prévalence de cette pathologie dans quelques régions du centre d’Algérie, en utilisant des méthodes de diagnostic microbiologiques et moléculaires. La recherche d’une possible influence de cette pathologie sur les mortalités des ruches est l’un des objectifs recherchés de ce travail. Un échantillonnage a été effectué sur 6 wilayas à la fin du 2019, 100 prélèvements ont été réalisés dans l’ensemble des régions étudiées sur 24 ruchers dont 4 ruchers par région. Une méthode de diagnostic microbiologique et une autre moléculaire par PCR1 ont été utilisés pour la détermination de lacontamination des abeilles par la bactérie. L’analyse des résultats obtenus montre que la bactérie est présente dans les cinq zones étudiées, mais les populations d’abeilles sont infestées à divers niveaux. Nombreux sont les facteurs qui favorisent la dissémination de la pathologie tels que les mauvaises pratiques apicoles, la forte densité des colonies d’abeilles, la vente des essaims etla transhumance. Le caractère hautement pathogène de cette maladie et l’incapacité de la dépister précocement sont en partie responsables de sa large diffusion.</text>
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                <text>https://journals.univ-chlef.dz/index.php/natec/article/view/60</text>
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                <text>Hassiba Benbouali University of Chlef</text>
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              <elementText elementTextId="345772">
                <text>Copyright (c) 2021 Revue Nature et Technologie</text>
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              <elementText elementTextId="345773">
                <text>https://creativecommons.org/licenses/by/4.0/</text>
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                <text>Revue Nature et Technologie; Vol. 13 No. 02 (2021); 9</text>
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                <text>Revue Nature et Technologie; Vol. 13 No 02 (2021); 9</text>
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                <text>2437-0312</text>
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                <text>Paenibacillus larvae</text>
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              <elementText elementTextId="345779">
                <text>Honey bee</text>
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              <elementText elementTextId="345780">
                <text>Prevalence</text>
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              <elementText elementTextId="345781">
                <text>PCR</text>
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                <text>Symptoms</text>
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              <elementText elementTextId="345783">
                <text>Mortalities</text>
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                <text>Abeille</text>
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                <text>Insecte</text>
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                <text>Ruchers</text>
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                <text>PREVALENCE ET REPARTITION DE LA BACTERIE PAENIBACILLUS LARVAE (AGENT CAUSAL DE LA LOQUE AMERICAINE) AU NIVEAU DE QUELQUES RUCHERS DE LA REGION CENTRE D’ALGERIE EN 2019: Prevalence and distribution of the bacterium Paenibacillus larvae (causal agent of American foulbrood) at the level of some beehives of the central region of Algeria</text>
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              <elementText elementTextId="345736">
                <text>BENATTOUCHE, Zouaoui</text>
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                <text>BOUHADI, Djilali</text>
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                <text>The aim of the study was to evaluate the effects of thermal pasteurization at (90°C, 1mn) on physicochemical characteristics and antioxidant capacity (DPPH method) of orange juice (Citrus sinensis L, Thompson variety). Results showed (TS, pH, total acidity, total reducing sugar and enzymatic browning index) did not change after thermal processing, whereas vitamin C and antioxidant activity (0.41± 0.01g/l and 61.53%) decreased no significantly (P ≤ 0.05) in comparison with the treated juice (0.34± 0.06 g/l and 58.9%)respectively, Such information would be helpful for establishing appropriate processing to minimize the degradation of vitamin C and antioxidant compounds.</text>
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                <text>https://journals.univ-chlef.dz/index.php/natec/article/view/58</text>
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                <text>eng</text>
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                <text>Hassiba Benbouali University of Chlef</text>
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              <elementText elementTextId="345746">
                <text>Copyright (c) 2021 Revue Nature et Technologie</text>
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                <text>Revue Nature et Technologie; Vol. 13 No. 02 (2021); 04</text>
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                <text>Revue Nature et Technologie; Vol. 13 No 02 (2021); 04</text>
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              <elementText elementTextId="345750">
                <text>2437-0312</text>
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                <text>Orange juice</text>
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                <text>Heat treatment</text>
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                <text>Antioxidant activity</text>
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                <text>physicochemical parameters</text>
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                <text>Pasteurization</text>
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                <text>Juice</text>
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                <text>Pasteurisation</text>
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              <elementText elementTextId="345759">
                <text>EFFECTS OF THERMAL PASTEURIZATION ON PHYSICOCHEMICAL CHARACTERISTICS AND ANTIOXIDANT CAPACITY OF ORANGE JUICE</text>
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                <text>LAGHA-BENAMROUCHE, Samira</text>
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                <text>Ce travail a pour objectif la comparaison de l’influence de la méthode de désamerisation sur la qualité sensorielle de deux confitures : bigarade et pamplemousse. Le sel, la chaleur et l'eau sont considérés comme des éléments moteurs dans l’opération de désamerisation. Dans le cadre de cette étude le facteur sel a été variable ; six taux de sel ont été fixés au cours de cette opération. Ils correspondent aux six pourcentages (0 ; 0,3125 ; 0,625 ; 1,25 ; 2,5 et 5 %) de sel pris en fonction du poids du fruit. Les résultatsmontrent que l’amertume a disparu totalement pour des concentrations de 2,5 % pour la bigarade et 5 % pour le pamplemousse. Les résultats montrent également que c’est la confiture de bigarade, désamérisée à la concentration en sel de 2,5 %, qui est la plus appréciée. Le test de préférence montre que c’est la confiture de bigarade qui est la plus préférée pour toutes les concentrations testées.</text>
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                <text>https://journals.univ-chlef.dz/index.php/natec/article/view/57</text>
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                <text>eng</text>
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              <elementText elementTextId="345717">
                <text>Hassiba Benbouali University of Chlef</text>
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                <text>https://journals.univ-chlef.dz/index.php/natec/article/view/57/39</text>
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              <elementText elementTextId="345719">
                <text>Copyright (c) 2021 Revue Nature et Technologie</text>
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              <elementText elementTextId="345720">
                <text>https://creativecommons.org/licenses/by/4.0/</text>
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              <elementText elementTextId="345721">
                <text>Revue Nature et Technologie; Vol. 13 No. 02 (2021); 12</text>
              </elementText>
              <elementText elementTextId="345722">
                <text>Revue Nature et Technologie; Vol. 13 No 02 (2021); 12</text>
              </elementText>
              <elementText elementTextId="345723">
                <text>2437-0312</text>
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              <elementText elementTextId="345724">
                <text>1112-9778</text>
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            <name>Subject</name>
            <description>The topic of the resource</description>
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                <text>Bigarade</text>
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                <text>Pamplemousse</text>
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                <text>Confiture</text>
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                <text>Désamérisation</text>
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                <text>Qualité sensorielle</text>
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                <text>Fabrication de confitures</text>
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            <name>Title</name>
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              <elementText elementTextId="345731">
                <text>Etude comparative de la qualité sensorielle de deux confitures désamerisées : bigarade et pamplemousse: Comparative study of the influence of desamerization by salt on the sensory quality of two jams: bitter orange and grapefruit</text>
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                  <text>Revue Nature et Technologie</text>
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            <name>Creator</name>
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              <elementText elementTextId="345683">
                <text>HAMADI, Kamel</text>
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              <elementText elementTextId="345684">
                <text>BOUDJENOUIA, Amel</text>
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              <elementText elementTextId="345685">
                <text>KACI, Nassima</text>
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                <text>DOUMANDJIMITICHE, Bahia</text>
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            <description>An account of the resource</description>
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                <text>L’étude de l’activité biologique de l’huile essentielle d’Origanum glandulosum sur les adultes de Schistocerca gregaria a révélé un effet acridicide très élevé. La substance testée a été administrée par gavage ou forçage buccale. La mortalité totale des individus traités a été obtenue au bout de 2 jours. L’observation de l’aspect externe du tube digestif des individus testés ne révèlent aucune altération. L’examen histologique de la paroi intestinale de l’espèce étudiée a mis en évidence l’effet très intense de l’huile essentielled’Origanum glandulosum sur le tube digestif comparativement aux témoins. Celle-ci agit efficacement sur le stomodeum provoquant des ulcérations, des ruptures au niveau de l’épithélium, ce qui engendre des rétrécissements musculaires. Au niveau du mésentéron l’huile essentielle d’Origan induit une modification de l’aspect épithélial qui devient granuleux et la lyse de la membrane péritrophique.</text>
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            <name>Identifier</name>
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              <elementText elementTextId="345689">
                <text>https://journals.univ-chlef.dz/index.php/natec/article/view/55</text>
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            <description>A language of the resource</description>
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                <text>eng</text>
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            <name>Publisher</name>
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              <elementText elementTextId="345691">
                <text>Hassiba Benbouali University of Chlef</text>
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              <elementText elementTextId="345692">
                <text>https://journals.univ-chlef.dz/index.php/natec/article/view/55/37</text>
              </elementText>
            </elementTextContainer>
          </element>
          <element elementId="47">
            <name>Rights</name>
            <description>Information about rights held in and over the resource</description>
            <elementTextContainer>
              <elementText elementTextId="345693">
                <text>Copyright (c) 2021 Revue Nature et Technologie</text>
              </elementText>
              <elementText elementTextId="345694">
                <text>https://creativecommons.org/licenses/by/4.0/</text>
              </elementText>
            </elementTextContainer>
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            <name>Source</name>
            <description>A related resource from which the described resource is derived</description>
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              <elementText elementTextId="345695">
                <text>Revue Nature et Technologie; Vol. 13 No. 02 (2021); 10</text>
              </elementText>
              <elementText elementTextId="345696">
                <text>Revue Nature et Technologie; Vol. 13 No 02 (2021); 10</text>
              </elementText>
              <elementText elementTextId="345697">
                <text>2437-0312</text>
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              <elementText elementTextId="345698">
                <text>1112-9778</text>
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            </elementTextContainer>
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            <name>Subject</name>
            <description>The topic of the resource</description>
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              <elementText elementTextId="345699">
                <text>Activité biologique</text>
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              <elementText elementTextId="345700">
                <text>Origanum glandulosum</text>
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              <elementText elementTextId="345701">
                <text>Schistocerca gregaria</text>
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              <elementText elementTextId="345702">
                <text>Tube digestif</text>
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              <elementText elementTextId="345703">
                <text>Histophysiologie</text>
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              <elementText elementTextId="345704">
                <text>Huile essentielle</text>
              </elementText>
              <elementText elementTextId="345705">
                <text>Histophysiologie</text>
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              <elementText elementTextId="345706">
                <text>Criquet</text>
              </elementText>
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          </element>
          <element elementId="50">
            <name>Title</name>
            <description>A name given to the resource</description>
            <elementTextContainer>
              <elementText elementTextId="345707">
                <text>Etude de l’activité biologique de l’huile essentielle de l’Origan (Origanum glandulosum L.) sur l’histophysiologie du tube digestif des adultes de Schistocerca gregaria (Forskål, 1775): Study of the biological activity of the Oregano (Origanum glandulosum L.) essential oil on the histophysiology of the digestive tract of adults of Schistocerca gregaria (Forskål, 1775)</text>
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            </elementTextContainer>
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            <name>Type</name>
            <description>The nature or genre of the resource</description>
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              <elementText elementTextId="345708">
                <text>info:eu-repo/semantics/article</text>
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              <elementText elementTextId="345709">
                <text>info:eu-repo/semantics/publishedVersion</text>
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                <text>Peer-reviewed Article</text>
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              <elementText elementTextId="345711">
                <text>Peer-reviewed Article</text>
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            <element elementId="50">
              <name>Title</name>
              <description>A name given to the resource</description>
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                  <text>Revue Nature et Technologie</text>
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            <name>Creator</name>
            <description>An entity primarily responsible for making the resource</description>
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              <elementText elementTextId="345651">
                <text>MECHRI, Sondes</text>
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                <text>BOUACEM, Khelifa</text>
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                <text>ALLALA, Fawzi</text>
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                <text>KHALED, Marwa</text>
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                <text>BOUANANE-DARENFED, Amel</text>
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                <text>HACENE, Hocine</text>
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                <text>JAOUADI,  Bassem</text>
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            <name>Date</name>
            <description>A point or period of time associated with an event in the lifecycle of the resource</description>
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              <elementText elementTextId="345658">
                <text>2022-08-25</text>
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            <description>An account of the resource</description>
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              <elementText elementTextId="345659">
                <text>Two novel protease genes sapA and sapN from the thermophilic&amp;nbsp; Anoxybacillus kamchatkensis M1V and Melghiribacillus thermohalophilus Nari2AT strains respectively, encoding a polypeptide of 381 and 379 residues, were identified, cloned and successfully heterologously expressed in Escherichia coli BL21(DE3)pLysS. The deduced putative amino-acid residues of SAPA and SAPN enzymes evinced identity with proteases from Bacillus strains. The highest sequence identity value (95%) of SAPA was obtained with peptidase S8 from Bacillus subtilis WT 168, but with 16 amino-acids of difference. While, the highest sequence identity (97.10%) of SAPN was observed with Bacillus licheniformis MP1 protease, but with 10 difference residues. rSAPA and rSAPN enzymes were purified until homogeneity, characterized, and compared to wild-type proteases.  The purified recombinant enzymes rSAPA and rSAPN were two monomers of about 28 and 30 kDa, correspondingly. rSAPA displayed the highest activity at pH 11 and70°C. While, rSAPN displayed the highest activity at pH 10 and 75°C. To initiate structure-function relationships, a 3Dmodel of the Pro-SAPA and Pro-SAPN proteins were thereafter built based on the available structures of commonproteases. The comparative molecular modeling studies with the less thermostable protease, revealed extra charged residues at the surface of SAPA and SAPN potentially participating in the formation of intermolecular hydrogen bonds with solvent molecules or generating salt bridges, therefore contributing to the higher thermal stability.</text>
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            <name>Identifier</name>
            <description>An unambiguous reference to the resource within a given context</description>
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              <elementText elementTextId="345660">
                <text>https://journals.univ-chlef.dz/index.php/natec/article/view/54</text>
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            <description>A language of the resource</description>
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              <elementText elementTextId="345661">
                <text>eng</text>
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              <elementText elementTextId="345662">
                <text>Hassiba Benbouali University of Chlef</text>
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              <elementText elementTextId="345663">
                <text>https://journals.univ-chlef.dz/index.php/natec/article/view/54/36</text>
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          </element>
          <element elementId="47">
            <name>Rights</name>
            <description>Information about rights held in and over the resource</description>
            <elementTextContainer>
              <elementText elementTextId="345664">
                <text>Copyright (c) 2021 Revue Nature et Technologie</text>
              </elementText>
              <elementText elementTextId="345665">
                <text>https://creativecommons.org/licenses/by/4.0/</text>
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              <elementText elementTextId="345666">
                <text>Revue Nature et Technologie; Vol. 13 No. 02 (2021); 19</text>
              </elementText>
              <elementText elementTextId="345667">
                <text>Revue Nature et Technologie; Vol. 13 No 02 (2021); 19</text>
              </elementText>
              <elementText elementTextId="345668">
                <text>2437-0312</text>
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              <elementText elementTextId="345669">
                <text>1112-9778</text>
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            </elementTextContainer>
          </element>
          <element elementId="49">
            <name>Subject</name>
            <description>The topic of the resource</description>
            <elementTextContainer>
              <elementText elementTextId="345670">
                <text>Recombinant proteases</text>
              </elementText>
              <elementText elementTextId="345671">
                <text>Anoxybacillus kamchatkensi</text>
              </elementText>
              <elementText elementTextId="345672">
                <text>Melghiribacillus thermohalophilus</text>
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              <elementText elementTextId="345673">
                <text>Comparative modeling</text>
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              <elementText elementTextId="345674">
                <text>Genetics</text>
              </elementText>
              <elementText elementTextId="345675">
                <text>Génétiques</text>
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              <elementText elementTextId="345676">
                <text>Clonage</text>
              </elementText>
              <elementText elementTextId="345677">
                <text>structural modeling</text>
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            <name>Title</name>
            <description>A name given to the resource</description>
            <elementTextContainer>
              <elementText elementTextId="345678">
                <text>Cloning, expression, and structural modeling of two alkaline serine protease genes from extremophilic Bacillaceae -related species: Application in valorization of invasive crustaceans</text>
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            </elementTextContainer>
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                  <text>Revue Nature et Technologie</text>
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            <name>Creator</name>
            <description>An entity primarily responsible for making the resource</description>
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              <elementText elementTextId="345625">
                <text>MERAZI, Yahya</text>
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                <text>HAMMADI, Kheira</text>
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              <elementText elementTextId="345627">
                <text>FEDOUL, Firdaous Faiza</text>
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              <elementText elementTextId="345628">
                <text>2022-08-25</text>
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            <description>An account of the resource</description>
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                <text>The practices adopted by the breeder and the veterinarian are factors that influence resistance to antibiotics in poultry farms. The study aims to determine some of the applications of the veterinarian and the breeder. A survey was carried out among a group of 237 veterinarians in Algeria in the form of an interview and an online questionnaire. The pathologies affect the digestive system 37.87% and the respiratory system 35.95%, respecting the recent renewal of the litter 51.9%, food distribution conditions 51.48%, drinking water 45.15%, and ventilation 23.21%. Most veterinarians base their diagnosis on visual observation of symptoms and an autopsy. It only intervenes after a worsening of symptoms into 56.12%. The broad-spectrum antibiotic prescribed 56.54%. The case in which the first treatment was not effective 83.54%. The veterinarian is summoned more than once in the same herd 42.19% is that of 2 times per group. The treatment failure is resolved either by 28.27% of prolonging the duration of treatment or by 20.68% by increasing the dose. The human causes of antibiotic resistance in broiler chickens were identified; this allows proposing preventive measures, managing and reducing the risks of antibiotic resistance.</text>
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          <element elementId="43">
            <name>Identifier</name>
            <description>An unambiguous reference to the resource within a given context</description>
            <elementTextContainer>
              <elementText elementTextId="345630">
                <text>https://journals.univ-chlef.dz/index.php/natec/article/view/53</text>
              </elementText>
            </elementTextContainer>
          </element>
          <element elementId="44">
            <name>Language</name>
            <description>A language of the resource</description>
            <elementTextContainer>
              <elementText elementTextId="345631">
                <text>eng</text>
              </elementText>
            </elementTextContainer>
          </element>
          <element elementId="45">
            <name>Publisher</name>
            <description>An entity responsible for making the resource available</description>
            <elementTextContainer>
              <elementText elementTextId="345632">
                <text>Hassiba Benbouali University of Chlef</text>
              </elementText>
            </elementTextContainer>
          </element>
          <element elementId="46">
            <name>Relation</name>
            <description>A related resource</description>
            <elementTextContainer>
              <elementText elementTextId="345633">
                <text>https://journals.univ-chlef.dz/index.php/natec/article/view/53/35</text>
              </elementText>
            </elementTextContainer>
          </element>
          <element elementId="47">
            <name>Rights</name>
            <description>Information about rights held in and over the resource</description>
            <elementTextContainer>
              <elementText elementTextId="345634">
                <text>Copyright (c) 2021 Revue Nature et Technologie</text>
              </elementText>
              <elementText elementTextId="345635">
                <text>https://creativecommons.org/licenses/by/4.0/</text>
              </elementText>
            </elementTextContainer>
          </element>
          <element elementId="48">
            <name>Source</name>
            <description>A related resource from which the described resource is derived</description>
            <elementTextContainer>
              <elementText elementTextId="345636">
                <text>Revue Nature et Technologie; Vol. 13 No. 02 (2021); 20</text>
              </elementText>
              <elementText elementTextId="345637">
                <text>Revue Nature et Technologie; Vol. 13 No 02 (2021); 20</text>
              </elementText>
              <elementText elementTextId="345638">
                <text>2437-0312</text>
              </elementText>
              <elementText elementTextId="345639">
                <text>1112-9778</text>
              </elementText>
            </elementTextContainer>
          </element>
          <element elementId="49">
            <name>Subject</name>
            <description>The topic of the resource</description>
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              <elementText elementTextId="345640">
                <text>Investigation</text>
              </elementText>
              <elementText elementTextId="345641">
                <text>Veterinary</text>
              </elementText>
              <elementText elementTextId="345642">
                <text>Breeder</text>
              </elementText>
              <elementText elementTextId="345643">
                <text>Antibiotic</text>
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              <elementText elementTextId="345644">
                <text>Antibiotic Resistance</text>
              </elementText>
              <elementText elementTextId="345645">
                <text>Antibiotic Resistance</text>
              </elementText>
            </elementTextContainer>
          </element>
          <element elementId="50">
            <name>Title</name>
            <description>A name given to the resource</description>
            <elementTextContainer>
              <elementText elementTextId="345646">
                <text>An investigation of the practices of veterinarians and breeders in the prevalence of antibiotic resistance in poultry farms in algeria.</text>
              </elementText>
            </elementTextContainer>
          </element>
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            <name>Type</name>
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                <text>info:eu-repo/semantics/article</text>
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              <elementText elementTextId="345648">
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              <elementText elementTextId="345649">
                <text>Peer-reviewed Article</text>
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                <text>Peer-reviewed Article</text>
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