About
Professional SummaryProfessor in food microbiology holding a PhD degree in Microbiology for Oregon State University (USA) food preservation.His research work is focused on the detection and control of the pathogen of concern to food safety including Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, Salmonella, and the means to control them in foods, where he made many contributions in the form of published in leading journals in the topic and participated in colloquies and seminars.
Education
Academic Background-
Ph.D. Oregon State University, USA Food Microbiology | Completed: 1992
Publications (29)
Selected Scholarly Contributions
Barley protein concentrates: Extraction, structural and functional properties.
Benkerroum Noreddine
2018
Production of exopolysaccharides by selected Bacillus strains: Optimization of media composition to maximize the yield and structural characterization.
Benkerroum Noreddine
2017
Mycotoxins in dairy products.
Benkerroum Noreddine
2016
Biogenic amines in dairy products: Origin, incidence and control means.
Benkerroum Noreddine
2016
Traditional North African foods: Technology and food safety challenges with regard to microbiological risks.
Benkerroum Noreddine
2013
The effect of concentration of chymosin on the yield and sensory properties of camel cheese and on its microbiological quality.
Benkerroum Noreddine
2011
Production of three anti-listerial peptides by Lactobacillus curvatus in MRS broth.
Benkerroum Noreddine
2010
Antimicrobial peptides generated from milk proteins: A survey and prospects for application in the food industry. A review.
Benkerroum Noreddine
2010
Development of a multiwell antagonistic activity assay for the detection of bacteriocin production by lactic acid bacteria.
Benkerroum Noreddine
2008
Antimicrobial acitvity of lysozyme with special reference to milk.
Benkerroum Noreddine
2008
Effectiveness of cell-adsorbed bacteriocin produced by Lactobacillus curvatus CWBI-B28 and selected essential oils to control Listeria monocytogenes in pork meat during cold storage.
Benkerroum Noreddine
2007
Screening for bacteriocin-producing lactic acid bacteria from various Moroccan food products and partial characterization of putative bacteriocins.
Benkerroum Noreddine
2007
Effectiveness of a commercial organic acids' mixture (AcetolacTM) to extend the shelf life and enhance the microbiological quality of merguez sausages.
Benkerroum Noreddine
2007
Comparison of the performances of different fermentation strategies on growth and bacteriocin production by Lactobacillus curvatus CWBI-B28.
Benkerroum Noreddine
2007
Inhibitory activity of Lactobacillus curvatus CWBI-B28 against Listeria monocytogenes and St2-verotoxin producing Escherichia coli O157.
Benkerroum Noreddine
2006
Application of an antilisterial bacteriocin-producing strain of Lactobacillus curvatus CWBI-B28 as a protective culture in bacon meat and effect of fat and sodium nitrites on bacteriocin production and activity.
Benkerroum Noreddine
2006
Bacteriocin activity by Lactobacillus curvatus CWBI-B28 to inactivate Listeria monocytogenes in Cold-Smoked salmon during 4°C storage.
Benkerroum Noreddine
2006
Probiotiques, prebiotiques et synbiotiques et maladies inflammatoires chroniques de l'intestin.
Benkerroum Noreddine
2005
Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages.
Benkerroum Noreddine
2005
Occurrence of shiga toxin-producing Escherichia coli O157:H7 in selected dairy and meat products marketed in the city of Rabat, Morocco.
Benkerroum Noreddine
2004
Antimicrobial effect of camel's milk against pathogenic strains of Escherichia coli and Listeria monocytogenes.
Benkerroum Noreddine
2004
Technology transfer of some Moroccan traditional dairy products (lben, jben and smen) to small industrial scale: A review.
Benkerroum Noreddine
2004
Effect of nisin on yogurt starter, and on growth and survival of Listeria monocytogenes during fermentation and storage of Yogurt.
Benkerroum Noreddine
2003
Assessment of microbiological quality of Moroccan camel's milk and identification of predominating lactic acid bacteria.
Benkerroum Noreddine
2003
Behavior of Listeria monocytogenes in a raw sausage (merguez) in presence of a bacteriocin-producing strain as a protective culture.
Benkerroum Noreddine
2003
Biocontrol of Listeria monocytogenes in a model fermented milk (Lben) by in situ bacteriocin production.
Benkerroum Noreddine
2002
Behavior of Listeria monocytogenes and Staphylococcus aureus in yogurt fermented with a bacteriocin-producing thermophilic starter.
Benkerroum Noreddine
2002
Effect of temperature, anaerobiosis, stirring and salt addition on natural fermentation silage of sardine and sardine wastes in sugarcane molasses.
Benkerroum Noreddine
2002
Isolation of a bacteriocin-producing Lactococcus lactis subsp. lactis and application to control Listeria monocytogenes in Moroccan Jben.
Benkerroum Noreddine
2000