Effets antimicrobiens des extraits de Romarin (Rosmarinus officinalis) sur les qualités physico-chimiques et microbiologiques d’un lait fermenté type yaourt.

Abstract

This study contributes to the determination of the effects of the hydro methanolic extract obtained from the aerial parts of an aromatic plant harvested in the RELIZANE region namely Rosmarinus officinalis on the physicochemical, microbiological quality and a typical fermented milk (firm yoghurt). The experiment was carried out with rates of incorporation of rosemary at 0, 2, 4 and 6% respectively in steamed fermented milks. Each parameter "studied is to represent three pots of 100 ml; a total of 9 experimental samples. During the fermentation and post-acidification period in 21 days of storage, the following measurements and controls were carried out every 7 days on each transformed product: physicochemical (pH, Dornic acidity and viscosity), as well as microbiological (enumeration of specific germs). Yogurt). The addition of hydro-methanolic extract of Rosmarinus officinalis at severe doses of 4 to more than 6% altered the physicochemical, microbiological and fermented quality in comparison with the control. It is possible to incorporate the hydro-alcoholic extracts of rosemary to a rate of 4%.