உணவு இதழ்: நுண்ணுயிரியல், பாதுகாப்பு மற்றும் சுகாதாரம்
திறந்த அணுகல்

சுருக்கம்

Assessment of Antimicrobial Effect of the Artemisia herba-alba Aqueous Extract as a Preservative in Algerian Traditional Fresh Cheese

Adoui Faïza, Benyahia-Krid Férial Aziza, Boughellout Halima, Aissaoui-Zitoun Ouarda, Charrad Norhane, Haddouche Maroua and Zidoune Mohammed Nasereddine

The present work was carried out in order to study the antimicrobial activity of A. herba-alba extracts and their application as food preservative. A crude extract was prepared by steeping of the dry leaves of A. herba-alba in phosphate buffer. And, in order to obtain an enriched fraction in active molecules, a series of ammonium sulfate precipitation was carried out. Extracts showed antibacterial activity against E. feacalis, M. leteus and L. monocytogenes strains. However, the best activity is noted for the precipitate obtained at 60% of salt (ASP60), with zones of inhibition of the order of 23.67 ± 0.44 mm for the E. feacalis and M. leteus strains and 18.00 ± 0.67 mm for L. monocytogenes. This extract shows a MIC of 0.23 and 0.9 mg/ml for E. feacalis and L. monocytogenes, respectively. The application of ASP60 on traditional fresh cheese "Takammrite”, as preservative, cause a significant slowdown in microbial growth under refrigeration during 15 days of storage.