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Laurus nobilis is one of the most broadly used spices in Moroccan gastronomy. Its antimicrobial activity against both gram-positive and gramnegative bacterial species was demonstrated. Likewise, its toxicity was investigated on Swiss albinos' mice. Daily, mice were treated orally with 0.003 and 0.3 mg during 7 days. Plasmatic markers and enzymatic systems were assessed and histological alterations were evaluated. A significant increase in creatine phosphokinase level was observed. The microscopic evaluation showed that L. nobilis induces morphological perturbation in mice's liver. The results also showed an inhibitory effect of glyceraldehydes 3-phosphate dehydrogenase and an important increase in the level of thiobarbituric acid reactive substances and succinate dehydrogenase and no change in catalase activities. The results showed that L. nobilis induces toxicity at 0.3 mg/g mouse and affects energy metabolism and oxidative stress. PRACTICAL APPLICATIONSThe aim of the present study is to determine the antimicrobial effect of Laurus nobilis on pathogens for potential application as herbal medicine in infusion or oral preparation. The effect of the spice extract was investigated on the metabolic markers, stress biomarkers and clinical parameters. This study was completed with histological coupes. To our knowledge, this is the first 1 Corresponding report to demonstrate the laurel effect on energy metabolism and oxidative stress. OXIDATIVE STRESS STUDIES FROM LAURUS EXTRACT MATERIALS AND METHODSChemicals NAD+ (free acid) was purchased from Boehringer (Mannheim, Germany) and all other chemicals were of analytical grade. Antibacterial EffectSpice Material. Bay laurel leaves were collected in the region of Houcima, Morocco, during the summer of 2005. They were air-dried in a shady, well-ventilated room at 25-32C for 10 days and then packed in paper bags and stored for 1 month before their use in the laboratory.Preparation of Spice Extracts. The leaves of laurel were finely ground (100 g) and macerated at room temperature in 100% ethanol during 5 days. The extract was subsequently filtered and concentrated to dryness in vacuo. The residue was dissolved in distilled water to produce a concentration of 150 mg/mL of stock solution.Microorganisms. The isolated strains were obtained from American

In this study, fermentations of camel meat were followed by analyzing the microbiological and physicochemical aspects of this product. The sausages were characterized by an important microbial activity of lactic acid bacteria that resulted in a product with a final pH of about 5.06. No Listeria monocytogenes, Salmonella spp. and sulfite‐reducing clostridia were ever isolated from the raw materials or the fermented sausages during the maturation, underlining the safety of this product. The final water activity of the product was 0.91. Identification showed that the majority of lactobacilli isolated from de Man–Rogosa–Sharpe agar strains were assigned to the species of Lactobacillus plantarum. PRACTICAL APPLICATIONS The production of fermented foods is based on the use of starter cultures, for instance lactic acid bacteria that initiate rapid acidification of the raw material. They contribute to the microbial safety or offer one or more organoleptic, technological, nutritional, or health advantages. Also, their production of acetic acid, ethanol, aroma compounds, bacteriocins, exopolysaccharides, and several enzymes is of importance. In this way they enhance shelf life and microbial safety, improve texture, and contribute to the pleasant sensory profile of the end product.

The aril of the plant Myristica fragrans is one of the most broadly used spices in Moroccan gastronomy. This research demonstrated its antimicrobial activity against both gram‐positive and gram‐negative bacterial species. Likewise, its toxicity was investigated on Swiss albino mice. Mice were treated orally with 0.003 and 0.3 mg/day during 7 days. Plasmatic markers and antioxidant defense systems were assessed and histological alterations evaluated. Our results showed a significant increase in creatine phosphokinase level. The microscopic evaluation showed that mace induces morphological perturbation in mice's liver. The results also showed an inhibitory effect of glyceraldehyde 3‐phosphate dehydrogenase and an important increase in the level of thiobarbituric acid reactive substances, succinate dehydrogenase activities and no change in catalase activities. All of these results show that M. fragrans at 0.3 mg/g in mice affects energy metabolism and oxidative stress. PRACTICAL APPLICATIONS Mace can be used as a natural antioxidant and preservative in the food industry to increase the shelf life of foodstuffs.

In this paper, 150 isolates, originating from horse meat, were subjected to step‐by‐step screening and characterization to search for potential protective cultures to be used in the meat industry. Isolates were first tested on their homofermentative and salt tolerance. Second, the antibacterial capacities toward Listeria monocytogenes were determined in an agar spot test. In total, 50% of the tested isolates were inhibitory toward Listeria monocytogenes. However, only 12 isolates produced a bacteriocin. Finally, three isolates with the strong bacteriocin activity were evaluated on their competitive nature by comparing their growth rate, acidifying character and lactic acid production at 15C under anaerobic conditions in a liquid broth. All three isolates combined a fast growth rate with a deep and rapid acidification caused by the production of high levels of lactic acid. Lactobacillus sakei was used as starter culture for producing sausage horse meat. In this study, fermentations were followed analyzing the microbiological and physicochemical aspects of this product. The sausages were characterized by an important microbial activity of lactic acid bacteria that resulted in a product with a final pH of about 4.56. No Listeria monocytogenes, Salmonella spp. or sulfite reducing clostridia were ever isolated from the raw materials or the fermented sausages during the maturation, underlining the microbial safety of this product. The final water activity of the product was 0.85. Starter cultures showed that Lactobacillus sakei was really efficient in reducing the amine production since this strain caused a quick pH drop during sausage fermentation. PRACTICAL APPLICATIONS A starter culture can be defined as a microbial preparation of large numbers of cells of at least one microorganism to be added to a raw material to produce a fermented food by accelerating and steering its fermentation process. The group of lactic acid bacteria (LAB) occupies a central role in these processes, and has a long and safe history of application and consumption in the production of fermented foods and beverages. They cause rapid acidification of the raw material through the production of organic acids, mainly lactic acid. Also, their production of acetic acid, ethanol, aroma compounds, bacteriocins, exopolysaccharides and several enzymes is of importance. The main reason for suitability of LAB is their natural origin, and they can contribute to food safety and/or offer one or more organoleptic, technological, nutritional or health advantages.