Effets antimicrobiens de l’extrait au éthanol de Thymus vulgaris (Thym) récolté dans la région de Naama sur la croissance des germes spécifiques du yaourt : Streptococcus thermophilus et Lactobacillus bulgaricus.

Abstract

This study investigated the effect of ethanol extracts of Thymus vulgaris grown in the Naama region on the two specific germs of yogurt, Streptococcus thermophilus and Lactobacillus bulgaricus. The extraction of the bioactive compounds was carried out from the aerial part of the plant. The extracts obtained were diluted to 20, 40, 60, 80 and 100%. The measurements and controls were carried out in triple tests and concerned the direct contact method, the disk diffusion method, the MIC and the CMB. With a growth rate that decreases and inhibition diameters that become increasingly important by increasing the concentration of the thyme extract, it was possible to demonstrate the inhibitory effect of the latter on the germs studied which is in relation With the concentration of bioactive compounds in the plant subject of the study. Furthermore, the MIC and CMB of the two strains (Streptococcus thermophilus and Lactobacillus bulgaricus) is obtained with the extract prepared at 60%. The ethanol extract of Thymus vulgaris of Naama seems to exert a bactericidal effect on the two specific germs of the yoghurt Streptococcus thermophilus and Lactobacillus bulgaricus.