Antibacterial activity of cumin (cuminum cyminum l.) and cloves (syzygium aromaticum) essential oils, and their application to the preservation of minced meat
| dc.contributor.author | Yahiaoui, Karima | |
| dc.contributor.author | Bouchenak, Ouahiba | |
| dc.contributor.author | Lefkir, S. | |
| dc.contributor.author | Benhabyles, N. | |
| dc.contributor.author | Laoufi, R. | |
| dc.contributor.author | Arab, Karim | |
| dc.date.accessioned | 2018-04-16T08:47:44Z | |
| dc.date.available | 2018-04-16T08:47:44Z | |
| dc.date.issued | 2018 | |
| dc.description.abstract | 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 | en_US |
| dc.identifier.issn | 1112-9867 | |
| dc.identifier.uri | https://dspace.univ-boumerdes.dz/handle/123456789/4692 | |
| dc.language.iso | en | en_US |
| dc.relation.ispartofseries | Journal of Fundamental and Applied Sciences/ Vol.10 N°5S (2018);pp. 100-117 | |
| dc.subject | Essential oil | en_US |
| dc.subject | Aromaticum Syzygium | en_US |
| dc.subject | Cuminum cyminum | en_US |
| dc.subject | Antibacterial activity | en_US |
| dc.subject | MIC | en_US |
| dc.subject | Hydrodistillation | en_US |
| dc.subject | Minced meat | en_US |
| dc.title | Antibacterial activity of cumin (cuminum cyminum l.) and cloves (syzygium aromaticum) essential oils, and their application to the preservation of minced meat | en_US |
| dc.type | Article | en_US |