Abstract:Essential oils are gaining interest from the academic and industrial communities as they have been associated with a possible antimicrobial activity against a wide range of microorganisms. Not many studies are known about the effect of essential oils on useful bacteria in fermentative processes. The present study investigated the possibility of flavouring yoghurt with essential oils. Five oils (mint, clove, cinnamon, sage, orange) extracted by hydrodistillation in a Clevenger-type equipment were tested. Each o… Show more
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