Etude comparative des différents parties de la plante romarin «Rosmarinus officinalis» par rapport aux pouvoirs antibiotiques sur le yaourt

Abstract

The objective of this study is to follow the evolution of the acidity of added yoghurt with different concentrations (5%, 10%) of essential oils (HE) rosemary "Rosmarinus officinalis" obtained from different parts of the plant (leaf, flower, stem and root). The acidity of the yoghurt was measured during two periods, fermentation and post acidification. The results show that the concentration effect was not significant (p> 0.05), whereas the plant part effect was significant (p <0.05). the acidity values obtained on the yoghurt samples added to the HE of the roots were lower during both periods (fermentation and post acidification), while the highest acidity values were recorded on the added products with HE from the leaves, these results indicate generally that root HE exhibits stronger inhibitory potency against lactic acid bacteria compared to other plant parts. The results obtained are satisfactory to the extent that they make it possible to produce a product more suitable for preservation. This work always needs to be confirmed and deepened by other studies.