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

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dc.contributor.author BOUADJEMI, khaled
dc.date.accessioned 2018-12-03T12:47:41Z
dc.date.available 2018-12-03T12:47:41Z
dc.date.issued 2018
dc.identifier.uri http://e-biblio.univ-mosta.dz/handle/123456789/4263
dc.description.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. en_US
dc.language.iso fr en_US
dc.subject Yaourt en_US
dc.subject huile essentielle en_US
dc.subject Rosmarinus officinalis en_US
dc.subject l’acidité Dornic en_US
dc.subject Yogurt en_US
dc.subject essential oil en_US
dc.subject Dornic acidity en_US
dc.title Etude comparative des différents parties de la plante romarin «Rosmarinus officinalis» par rapport aux pouvoirs antibiotiques sur le yaourt en_US
dc.type Other en_US


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