Aplicación de extractos obtenidos a partir de chilca (baccharis latifolia) y pumin (salvia squalenss) para reducir microorganismos patógenos

The extracts at present have been considered natural products, being transcendental in the food and pharmaceutical industry due to their antifungal action against pathogenic microorganisms; for this reason, the research work was elaborated to evaluate the antimicrobial capacity of the extracts. Vegetables from Chilca (Baccharis latifolia) and Pumin (Salvia squalenss) are known for their bactericidal properties against certain microorganisms reflected in some studies. The effectiveness of the extracts was verified through the antibiogram method (disc-plate) against pathogenic bacteria. The preparation of the vegetable raw material consisted of washing and drying, followed by the method of maceration and simple distillation, where four different extracts were obtained. Antibiogram tests were used for pathogenic microorganisms (E. coli, Salmonella and Listeria), applying the four types of extract to each antibiogram disc with three repetitions, obtaining twelve experimental units for each microorganism. After applying an analysis of variance with repeated measures, the following were identified as the best treatments: for E. coli, treatment DC2 (Chilca Distillate) was selected, with an inhibition halo corresponding to 13.9333 mm, it was also possible to identify MC3 (Chilca macerate) with an inhibition halo corresponding to 16.1333 mm and finally the DP1 treatment (pumin distillate) with an inhibition halo of 15.0667 mm corresponding to Salmonella as an effective treatment for Listeria. Once the investigation was completed, it was possible to determine that chilca extracts act effectively against E. coli and Listeria bacteria.

• Autor principal: Jennifer Stefania, Guevara León (author)
• Format: bachelorThesis
• Idioma: spa
• Publicat: 2022
• Matèries: Extracción; Capacidad antimicrobiana
• Accés en línia: http://dspace.unach.edu.ec/handle/51000/10149