Journal of Food: Microbiology, Safety & Hygiene
Open Access
ISSN: 2476-2059
+44 1478 350008
ISSN: 2476-2059
+44 1478 350008
Adoui Faïza
Laboratory of Research in Nutrition and Food Technology (L.N.T.A.), Team: Processing and Development of Agro-Food Products (TEPA),
Constantine 1 Ain El Bey Road, Constantine-25000
Algeria
Research Article
Assessment of Antimicrobial Effect of the Artemisia herba-alba Aqueous Extract as a Preservative in Algerian Traditional Fresh Cheese
Author(s): Adoui Faïza, Boughellout Halima, Benyahia-Krid Férial Aziza, Aissaoui-Zitoun Ouarda, Charrad Norhane, Haddouche Maroua and Zidoune Mohammed NasereddineAdoui Faïza, Boughellout Halima, Benyahia-Krid Férial Aziza, 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 pr.. View More»
DOI:
10.4172/2476-2059.1000129