Efecto antimicrobiano del aceite esencial de Orégano frente a Listeria monocytogenes y Staphylococcus aureus .
作者： Andrea Carhuallanqui Pérez , , Maria Elena Salazar Salvatierra , Daphne Ramos Delgado ,
关键词:
摘要: The food industry uses chemical compounds to prevent the growth of bacteria and extend their shelf life. These substances are associated with toxic problems, presence residues antimicrobial resistance. Oregano essential oil has such as thymol carvacrol. objective research was evaluate effect oregano from province Concepcion, Junin Region (Peru) against Listeria monocytogenes Staphylococcus aureus . taxonomically identified O. vulgare obtained by hydrodistillation profile determined Gas Chromatography/Mass Spectrometry (GC-MS). minimum inhibitory concentration (MIC) microdilution bactericidal (CMB) agar planting Baird-Parker Agar used for S. L. DNA hybridization method using Gene Quencekit® GC-MS had 11.9% 1.7% exhibited activity (CMI 2%, CMB 4%) (CMI-4%, CMB-4%). high percentage CMI due low carvacrol thymol, however this can be in a natural and/or disinfectant.
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