L’effet antibactérien de la poudre de Rosmarinus officinalis.l sur la conservation de la viande bovine hachée à 4°C.

Abstract

This study consists in following the antibacterial effect of the Rosmarinus officinalis powder grown in Ain Tedles gaden on five germs (Staphylococcus aureus, Total mesophilic aerobic flora (FTAM), Fecal and Total Coliforms, and Psychotropic flora) contamination of minced meat of bovine thigh of the Charolais breed from the butchery of the city center of Mostaganem during cold storage at 4°C during 72 hours. The powder obtained after grinding and UV sterilization was weighed and divided into 5 concentrations (20, 40, 60, 80 and 100%) and added to the 150g samples of minced meat in double tests. Based on the results obtained, the quantitative determination of total polyphenol by the Folin-Ciocalteu method revealed the richness of rosemary in polyphenols (380,70 ± 2,77mg EAG/ g EBr). Rosemary powder has an anti bacterial activity interest Hautmont significant (P 0.01) against Fecal Coliforms and Psychotropic flora on the other hand there is no anti bacterial effect (P 0.05) on Staphylococcus aureus germs, Total mesophilic aerobic flora, Total Coliforms. Finally, noting that the results obtained during this study show that rosemary powder has a strong anti-bacterial effect on Fecal Coliforms and Psychotropic flora on the other hand, we did not notice a great effect on the germs of Staphylococcus aureus, Total mesophilic aerobic flora, Total Coliforms so this variance can be linked to the quality of the meat studied or on the resistance of bacteria.