Artemisia mesatlantica is an endemic species of Morocco, rare and endangered which is widely used in traditional medicine. This present work deals with the chemical composition and the antibacterial and antifungal efficacy of the EO of the domesticated Artemisia mesatlantica. The average yield of essential oil of the aerial part (stems, leaves and flowers) of this latter is 0.97%. Among the chemical constituents of the essential oil of A. mesatlantica are β-thujone (77.77%) which is predominant, followed by 1.8-cineol (6.31%), and camphor (3.52%) the other constituents are with small percentages. About the antimicrobial test, four bacterial strains (Escherichia coli, Bacillus subtilis, Staphylococcus aureus and Micrococcus luteus) and three fungal strains (Aspergillus niger, Penicillium digitatum, Penicillium expansum) were chosen for their pathogenicity and for their frequent involvement in food contamination. The bioassay shows that the minimum inhibitory concentration of the growth of the following microorganisms: Escherichia coli, Staphylococcus aureus, Micrococcus luteus, Penicillium expansum, Penicillium digitatum is 1/500 v/v whereas Bacillus subtilis and Aspergillus niger is 1/250 v / v.

This work aims to study the effect of salinity on some germination parameters of wheat Tritcum aestivum L, and to contribute to the improvement programs of varietal selection. Four varieties of wheat were studied: Amal, Arrehane, Kanz and Radia. The disinfected seeds are germinated in Petri dishes containing two filter papers soaked in NaCl solution at concentrations of 3, 6, 9 and 12 g / l. The amount of 10 seeds is placed per petri dish. For the control dishes, the filter paper was soaked only with distilled water. For each salinity level (0, 3, 6, 9 and 12 g / l NaCl), 5 petri dishes are used and are incubated for 7 days in darkness in an oven set at 25 ° C. The measured parameters chosen in this study are: germination rate, corrected germination, percentage of final germination, average time of germination and germination rate index. The obtained results have shown a varietal effect depending on salt concentration, thus the exploitation of the studied parameters allowed us to observe a decrease in germination rate, corrected germination, Germination rate index, coefficient of velocity and an increase in the average time of germination. As far as the level of tolerance against the increase of salt concentration is concerned, it can be confirmed that Arréhane is the most tolerant variety while Kanz is the most sensitive one.