Dissertação
Atividade antimicrobiana de óleos essenciais de condimentos sobre escherichia coli isoladas de suínos, aves e bovinos
Fecha
2011-02-03Registro en:
SANTURIO, Deise Flores. ATIVIDADE ANTIMICROBIANA DE ÓLEOS ESSENCIAIS DE CONDIMENTOS SOBRE Escherichia coli ISOLADAS DE SUÍNOS, AVES E BOVINOS. 2011. 56 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2011.
Autor
Santurio, Deise Flores
Institución
Resumen
This study evaluated the antimicrobial activity of the essential oils of Origanum vulgare (oregano), Thymus vulgaris (thyme), Cinnamomum zeylanicum (cinnamon), Lippia graveolens (Mexican oregano), Zingiber officinale (ginger), Salvia officinalis (sage), Rosmarinus officinalis (rosemary) and Ocimum basilicum (basil) against Escherichia coli 31 strains isolated from swine, 43 strains from poultry and 36 strains from cattle. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined for each isolate using the broth microdilution technique. Antimicrobial activity was observed with the maximum concentration tested (6400 μg/ml) or less for the essential oils of oregano, Mexican oregano, thyme and cinnamon; the oregano essential oil had the most potent activity against the evaluated microorganisms, whereas cinnamon essential oil had the lowest activity.