Our study focused on the study of the antibacterial and antioxidant properties of citrus essential oils (EO) of Citrus sinensis, Citrus reticulata, Citrus limon and Citrus maxima. The extraction of essential oils from the four citrus species was carried out using the hydrodistillation method using an extraction device adapted to the Laboratory. The antioxidant activity of different citrus fruits has been evaluated by neutralizing the DPPH radical. The following yields of EO were obtained: 0.74% and 0.80%, respectively for the EO of the sweet orange from Morocco and the wild orange from Cameroon; 0.2%, for EO of Mandarin; 0.18% and 0.13% respectively for the EO of lemon and Grapefruit. Microscopic observations revealed the presence in fermented milk, apart from lactic acid bacteria of the presence of Micrococcus spp Gram + bacteria from the family of Micrococcaceae been used for antibacterial testing. The results showed that HE has antibacterial activity with regard to the diameters of the halos. It appears that all citrus fruits have different activities. The EO of C. lemon has the best antioxidant activity followed by that of the Wild Orange with a diameter of the inhibition zone of 13 ± 1.41 and 9.5 ± 1.41mm respectively.
