EFECTO ANTIMICROBIANO DEL CLAVO Y LA CANELA SOBRE PATÓGENOS
The use of spices with antimicrobial properties has been very important in the food industry. The aim of this work was to study the antimicrobial effect of clove and cinnamon on the pathogens Salmonella spp., Escherichia coli and Staphylococcus aureus using the agar diffusion method, and double dilu...
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Universidad del Cauca
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Online Access: | http://revistabiotecnologia.unicauca.edu.co/revista/index.php/biotecnologia/article/view/535/396 |
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doaj-d00e48c938ce4845a1b103d5eb088c6d2020-11-25T02:46:39ZspaUniversidad del Cauca Biotecnología en el Sector Agropecuario y Agroindustrial1692-35611909-99592017-07-01151566510.18684/BSAA(15)56-65EFECTO ANTIMICROBIANO DEL CLAVO Y LA CANELA SOBRE PATÓGENOSYENIS IBETH PASTRANA PUCHE0ALBA MANUELA DURANGO VILLADIEGO1DIOFANOR ACEVEDO CORREA2Universidad de Córdoba, Facultad de Ingeniería, Departamento de Ingeniería de Alimentos, Sede de Berástegui. M.S.c en Ciencias Agroalimentarias. Córdoba, Colombia.Universidad de Córdoba, Facultad de Ingeniería, Grupo de Investigacion en Procesos Agroindustriales, Departamento de Ingeniería de Alimentos. PhD en Ciencia y Tecnología de Alimentos. Córdoba, Colombia.Universidad de Cartagena, Facultad de Ingeniería, Grupo de Investigación en Nutrición, Salud y Calidad Alimentaria (NUSCA), Programa de Ingeniería de Alimentos.PhD en Ingeniería de alimentos. Cartagena, Colombia.The use of spices with antimicrobial properties has been very important in the food industry. The aim of this work was to study the antimicrobial effect of clove and cinnamon on the pathogens Salmonella spp., Escherichia coli and Staphylococcus aureus using the agar diffusion method, and double dilutions in broth. The extracts of cinnamon and clove studied under the agar diffusion method, caused no antimicrobial effect on Salmonella spp, while in its highest concentrations (100 y 150 mg/mL) if they showed an antimicrobial effect on E. coli and S. aureus, classified as sensitive. In the methodology of double dilutions in broth, it was determined that for S. aureus ATCC ® 29213TM the CMI and CMB were 512 μg/mL and 4096 μg/mL respectively and E. coli O157:H7 the CMI and CMB were 2048 μg/mL and 4096 μg/mL.http://revistabiotecnologia.unicauca.edu.co/revista/index.php/biotecnologia/article/view/535/396SpicesAgar diffusionSalmonella spp.Escherichia coliStaphylococcus aureus. |
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DOAJ |
language |
Spanish |
format |
Article |
sources |
DOAJ |
author |
YENIS IBETH PASTRANA PUCHE ALBA MANUELA DURANGO VILLADIEGO DIOFANOR ACEVEDO CORREA |
spellingShingle |
YENIS IBETH PASTRANA PUCHE ALBA MANUELA DURANGO VILLADIEGO DIOFANOR ACEVEDO CORREA EFECTO ANTIMICROBIANO DEL CLAVO Y LA CANELA SOBRE PATÓGENOS Biotecnología en el Sector Agropecuario y Agroindustrial Spices Agar diffusion Salmonella spp. Escherichia coli Staphylococcus aureus. |
author_facet |
YENIS IBETH PASTRANA PUCHE ALBA MANUELA DURANGO VILLADIEGO DIOFANOR ACEVEDO CORREA |
author_sort |
YENIS IBETH PASTRANA PUCHE |
title |
EFECTO ANTIMICROBIANO DEL CLAVO Y LA CANELA SOBRE PATÓGENOS |
title_short |
EFECTO ANTIMICROBIANO DEL CLAVO Y LA CANELA SOBRE PATÓGENOS |
title_full |
EFECTO ANTIMICROBIANO DEL CLAVO Y LA CANELA SOBRE PATÓGENOS |
title_fullStr |
EFECTO ANTIMICROBIANO DEL CLAVO Y LA CANELA SOBRE PATÓGENOS |
title_full_unstemmed |
EFECTO ANTIMICROBIANO DEL CLAVO Y LA CANELA SOBRE PATÓGENOS |
title_sort |
efecto antimicrobiano del clavo y la canela sobre patógenos |
publisher |
Universidad del Cauca |
series |
Biotecnología en el Sector Agropecuario y Agroindustrial |
issn |
1692-3561 1909-9959 |
publishDate |
2017-07-01 |
description |
The use of spices with antimicrobial properties has been very important in the food industry. The aim of this work was to study the antimicrobial effect of clove and cinnamon on the pathogens Salmonella spp., Escherichia coli and Staphylococcus aureus using the agar diffusion method, and double dilutions in broth. The extracts of cinnamon and clove studied under the agar diffusion method, caused no antimicrobial effect on Salmonella spp, while in its highest concentrations (100 y 150 mg/mL) if they showed an antimicrobial effect on E. coli and S. aureus, classified as sensitive. In the methodology of double dilutions in broth, it was determined that for S. aureus ATCC ® 29213TM the CMI and CMB were 512 μg/mL and 4096 μg/mL respectively and E. coli O157:H7 the CMI and CMB were 2048 μg/mL and 4096 μg/mL. |
topic |
Spices Agar diffusion Salmonella spp. Escherichia coli Staphylococcus aureus. |
url |
http://revistabiotecnologia.unicauca.edu.co/revista/index.php/biotecnologia/article/view/535/396 |
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