About Dr. Yasmine Ghouati

Dr. Yasmine Ghouati dedicated her career to applied food biochemistry and microbiology at the Food Technology and Biochemistry Unit, École Nationale d'Agriculture de Meknès (ENA Meknes), Moulay Ismail University, Morocco.

Her research began in the early 1990s with foundational work on bacteriocins — antimicrobial peptides produced by lactic acid bacteria — carried out at the Institut Agronomique et Vétérinaire Hassan II in Rabat. This period produced seminal methods for demonstrating bacteriocin activity that remain cited to this day.

In the early 2000s, she turned to practical biocontrol applications, investigating how Lactococcus lactis strains could suppress Listeria monocytogenes in traditional Moroccan fermented dairy products (lben), bridging biochemistry with food safety and public health.

Her later work broadened to the phytochemistry of Moroccan aromatic plants, characterizing the chemical compositions and antimicrobial potentials of essential oils from fennel, cumin, oregano (Origanum compactum), and wild carrot — contributing to the body of knowledge on natural alternatives to synthetic preservatives.

Throughout her career she collaborated with researchers at Moulay Ismail University, IAV Hassan II, and international partners. Her published work accumulates over 100 citations.

"And say: My Lord, increase me in knowledge." — Quran 20:114