|
Depot Institutionnel de l'UMBB >
Publications Scientifiques >
Publications Internationales >
Veuillez utiliser cette adresse pour citer ce document :
http://dlibrary.univ-boumerdes.dz:8080/handle/123456789/4692
|
| Titre: | Antibacterial activity of cumin (cuminum cyminum l.) and cloves (syzygium aromaticum) essential oils, and their application to the preservation of minced meat |
| Auteur(s): | Yahiaoui, Karima
Bouchenak, Ouahiba
Lefkir, S.
Benhabyles, N.
Laoufi, R.
Arab, Karim |
| Mots-clés: | Essential oil
Aromaticum Syzygium
Cuminum cyminum
Antibacterial activity
MIC
Hydrodistillation
Minced meat |
| Date de publication: | 2018 |
| Collection/Numéro: | Journal of Fundamental and Applied Sciences/ Vol.10 N°5S (2018);pp. 100-117 |
| Résumé: | The two plant species that were the subject of our study, namely cumin (Cuminum cyminum
Cloves (Syzygium aromaticum), are frequently used in pharmacopoeia and culinary tradition. The
antibacterial activities of these species were tested on pathogenic bacteria (
Salmonella Sp., Pseudomonas aeruginosa,
oxaciline-sensitive Staphylococcus aureus
refrigeration temperature. Based on the results, it can be predicted that the two essential oils studied
are effective natural antimicrobial agents and can be used as a very important source of natural food
preservatives |
| URI/URL: | http://dlibrary.univ-boumerdes.dz:8080/handle/123456789/4692 |
| ISSN: | 1112-9867 |
| Collection(s) : | Publications Internationales
|
Fichier(s) constituant ce document :
|
Tous les documents dans DSpace sont protégés par copyright, avec tous droits réservés.
|
