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The objective of this study is to compare the inhibitory power of different phenolic extracts (extracts obtained by the maceration method and the MACHEÏX method) from two varieties of garlic (red variety, white variety) on the growth of lactic acid bacteria. (Lactobacillus bulgaricus and Streptococcus thermophilus). Two evaluation methods were adopted: one is the agar diffusion method and the other is the direct contact method. The results obtained were subjected to statistical analysis in order to compare the effect of different extracts at different concentrations (0%, 1%, 2%, 5%) and to determine the most discriminating method. The experimental work was supplemented by an in-situ study, which involved preparing fresh cheese with the addition of both lactic ferments and garlic extract, in order to study the effect of the latter on the coagulating activity of the strains on the one hand and, on the other, their influence on the microbiological quality of the finished product. Taste tests were carried out to evaluate the organoleptic and sensory qualities.

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