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The aim was to determine the chemical composition of Algerian\n                    <jats:italic>Lavandula latifolia<\/jats:italic>\n                    and\n                    <jats:italic>Lavandula angustifolia<\/jats:italic>\n                    EOs using gas chromatography\u2013flame ionization detection analysis and assess the antibacterial proprieties against\n                    <jats:italic>Bacillus cereus<\/jats:italic>\n                    isolated from dairy industry pipelines. Disc diffusion and microdilution assays were used for susceptibility testing. Qualitative and quantitative variations in the oil composition were shown, with\n                    <jats:italic>L. latifolia<\/jats:italic>\n                    being mostly composed by monoterpene epoxides (74.8%), whereas\n                    <jats:italic>L. angustifolia<\/jats:italic>\n                    is mostly monoterpene esters (39.3%). 1,8\u2010Cineole, limonene, and camphor were the most abundant constituents for\n                    <jats:italic>L. latifolia<\/jats:italic>\n                    EO, whereas linalol and linalyl acetate were abundant for\n                    <jats:italic>L. angustifolia<\/jats:italic>\n                    EO. Susceptibility results revealed that\n                    <jats:italic>L. latifolia<\/jats:italic>\n                    EO was the most effective against all eleven strains. The molecular docking of the main oil products with the\n                    <jats:italic>B. cereus<\/jats:italic>\n                    target protein showed that hexyl butyrate, lavandulyl acetate, linalol, and linalyl acetate bound efficiently to the protein active site. The results of molecular docking were in line with minimum inhibitory concentration (MIC) results, agreeing that\n                    <jats:italic>L. latifolia<\/jats:italic>\n                    OE might be more active on\n                    <jats:italic>B. cereus<\/jats:italic>\n                    . These EOs from\n                    <jats:italic>Lavandula<\/jats:italic>\n                    species grown in Algeria showed antimicrobial activity on\n                    <jats:italic>B. cereus<\/jats:italic>\n                    and can be used for food hygiene and biopreservation.\n                  <\/jats:p>","DOI":"10.1002\/cbdv.202501821","type":"journal-article","created":{"date-parts":[[2025,11,7]],"date-time":"2025-11-07T20:19:26Z","timestamp":1762546766000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Chemical Composition and Antibacterial Potential of\n                    <i>Lavandula latifolia<\/i>\n                    and\n                    <i>Lavandula angustifolia<\/i>\n                    Essential Oils Against\n                    <i>Bacillus cereus<\/i>\n                    Isolated From Pipelines of Dairy Industry"],"prefix":"10.1002","volume":"23","author":[{"given":"Mounir","family":"Saifi","sequence":"first","affiliation":[{"name":"Universit\u00e9 Mohamed El Bachir El Ibrahimi  Bordj Bou Arreridj Algeria"}]},{"given":"Nassima","family":"Didouh","sequence":"additional","affiliation":[{"name":"Universit\u00e9 Abou Bekr Belkaid  Tlemcen Algeria"},{"name":"Laboratoire De Microbiologie Appliqu\u00e9e \u00e0 L'agroalimentaire Au Biomedical et \u00e0 l'Environnement  Tlemcen Algeria"}]},{"given":"Nadia","family":"Aissaoui","sequence":"additional","affiliation":[{"name":"Laboratory of Sustainable Management of Natural Resources in Arid and Semi\u2010Arid Areas (GDRN) Faculty of Nature and Life University of Naama  Naama Algeria"}]},{"given":"Zahia","family":"Khiri","sequence":"additional","affiliation":[{"name":"Universit\u00e9 Abou Bekr Belkaid  Tlemcen Algeria"},{"name":"Laboratoire De Microbiologie Appliqu\u00e9e \u00e0 L'agroalimentaire Au Biomedical et \u00e0 l'Environnement  Tlemcen Algeria"}]},{"given":"Khadidja","family":"Medjahdi","sequence":"additional","affiliation":[{"name":"Universit\u00e9 Hassiba Benbouali Chlef  Ouled Far\u00e8s Algeria"}]},{"given":"Rachid","family":"Achek","sequence":"additional","affiliation":[{"name":"Faculty of Nature and Life and Earth Sciences University Djilali Bounaama, Soufay  Khemis Miliana Algeria"},{"name":"Laboratory of Food Hygiene and Quality Assurance System High National Veterinary School  Oued Smar Algeria"}]},{"given":"Ismail","family":"Daoud","sequence":"additional","affiliation":[{"name":"Department of Matter Sciences University Mohamed Khider  Biskra Algeria"},{"name":"Laboratory of Natural and Bio\u2010Actives Substances Faculty of Science Tlemcen University  Tlemcen Algeria"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7382-4834","authenticated-orcid":false,"given":"Ricardo","family":"Araujo","sequence":"additional","affiliation":[{"name":"INEB\u2010Instituto de Engenharia Biom\u00e9dica, i3S\u2014Instituto de Investiga\u00e7\u00e3o e Inova\u00e7\u00e3o Em Sa\u00fade Universidade Do Porto  Porto Portugal"}]}],"member":"311","published-online":{"date-parts":[[2025,11,7]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2019.08.005"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11030464"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fpsl.2021.100781"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1590\/1808\u20101657000232017"},{"key":"e_1_2_9_6_1","volume-title":"Foodborne Diseases","author":"Griffiths M. 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