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Etude de l’activité antimicrobienne de l’huile essentielle extraite de Citrus limon, en vue de son utilisation comme conservateur alimentaire, application sur un poisson bleu

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dc.contributor.author Abderrahmane, Fatima Zohra
dc.contributor.author Harrati, Mansouria
dc.date.accessioned 2018-11-27T12:40:53Z
dc.date.available 2018-11-27T12:40:53Z
dc.date.issued 2017
dc.identifier.uri http://e-biblio.univ-mosta.dz/handle/123456789/2904
dc.description.abstract This study was carried out with the aim of valorizing lemon peel (Citrus limon) by using their essential oil as a natural preservative in Scomber japonicus. The essential oil was extracted by steam distillation, the yield obtained being equivalent to 0.54%. The method of aromatograms shows that the essential oil of citrus silt has a strong antibacterial activity. The minimum inhibitory concentration (MIC) was estimated by the agar dilution method. The MIC obtained is 6.25%. As the study progresses, we can conclude that the essential oil of the fennel seeds could be considered as a very promising preservative for the food industry capable of preventing the oxidation of food and of reducing the responsible bacterial growth Alteration of food. en_US
dc.language.iso fr en_US
dc.subject huile essentielle en_US
dc.subject citron en_US
dc.subject activité antibactérienne en_US
dc.subject Scomber japonicus en_US
dc.subject essential oil en_US
dc.subject lemon en_US
dc.subject antibacterial activity en_US
dc.subject Scomber japonicus en_US
dc.title Etude de l’activité antimicrobienne de l’huile essentielle extraite de Citrus limon, en vue de son utilisation comme conservateur alimentaire, application sur un poisson bleu en_US
dc.type Other en_US


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