A Study of the Antimicrobial Activity of Combined Black Pepper and Cinnamon Essential Oils against in Traditional African Yoghurt.

The antimicrobial activity of the essential oils of black pepper (BPE) and cinnamon bark (CE) extracts against was assessed in pasteurized full cream milk during and post-fermentation. The milk was fermented with 1% (/) of subspecies (NCIMB 11778) and (NCIMB 10387) (approx. 10 cfu/mL each) and incubated and stored at 25 °C for 5 days (144 h) or at 43 °C for 24 h and then stored at 25 °C for 120 h.