Effets des extraits phénoliques de la Menthe poivrée (Mentha piperita L) sur la croissance des germes Streptococcus thermophilus et Lactobacillus bulgaricus . Essai de fabrication d’un lait fermenté alicament.

Abstract

The experimental study is devoted to the evaluation of antimicrobial effects of polyphenols from peppermint (Menthapiperita L) on the growth of specific bacteria yogurt. Phenolic compounds of the object plant study harvested in the wilaya of Mostaganem were extracted by soaking in a water-alcohol solution. A test of manufacturing a fermented milk supplemented with extract polyphenols was also realized. The measurements were: inhibitions tests, physical-chemical, microbiological and organoleptic. Phenolic extracts of peppermint (Menthapiperita L) appear to exert a bactericidal type of inhibitory effect on the growth of lactic acid bacteria: Streptococcus thermophilusand Lactobacillus bulgaricus. The addition of mint extract in the fermented milk has reduced relatively acidity, viscosity and increasing germs Streptococcus thermophilusand Lactobacillus bulgaricus. However, all fermented milk with added mint were very well appreciated by the tasting panel, along with the control yoghurt.