Evaluación in vitro del efecto bactericida de extractos acuosos de laurel, clavo, canela y tomillo sobre cinco cepas bacterianas patógenas de origen alimentario.

F. C Herrera Arias, R. O García Rico

Resumen


Se evaluó el efecto bactericida de extractos acuosos de canela, clavo, laurel y tomillo, sobre cepas de E. coli, Salmonella spp., Ps. aeruginosa, S. aureus y B. cereus. El extracto de canela mostró un amplio espectro de acción, al detener el crecimiento de todas las bacterias ensayadas. Los demás extractos, demostraron acción inhibitoria contra algunas de las cepas bacterianas. En este estudio, también se observó, la diferencia en la sensibilidad frente a los extractos, entre las cepas Gram negativas y las Gram positivas.

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DOI: https://doi.org/10.24054/01204211.v2.n2.2006.76

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