Étude de l'effet de la supplémentation en huile essentielle de Myrte sur les caractéristiques microbiologiques du lait bovin

Abstract

The objective of this study was to determine the effect of supplementation with Myrtus communis L. essential oil on microbial growth, pH, and Dornic acidity of raw cow's milk during refrigerated storage at 4°C. The essential oil was extracted by hydrodistillation using a Clevenger-type apparatus, with a yield of 0.469%, and its antibacterial effect was confirmed against E.coli ATCC 25922, with an inhibition zone of 11.25 ± 0.5 mm. Different concentrations of M. communis essential oil (0 ; 2.5 ; 5 and 10 mg/mL) were added to milk samples and stored at 4°C for eight days to monitor the evolution of total aerobic mesophilic flora growth, pH, and Dornic acidity. The mesophilic flora count was performed using culture methods on agar. The results showed that the shelf life of raw milk was extended by 8.178 days with a concentration of 5mg/mL (compared to 5.814 days for the control), representing an extension of 2.364 days (or 56,736 hours). The addition of M. communis essential oil improved the overall stability of milk during refrigerated storage, thus prolonging its shelf life. This study could have positive implications for the food industry and public health by offering a natural alternative to extend the shelf life of milk and prevent microbial deterioration during storage.