Capacidad inhibitoria de los aceites esenciales del Jengibre (Zingiber officinale) y Pino (Pinus sp.) frente a la bacteria Xanthomona sp en condiciones in vitro

Abstract

The bactericidal capacity of Ginger EO [J] and Pine EO [P] was determined against the bacterium Xanthomona sp, by means of inverted Petri dish and agar dilution methods, concentrations of 100, 50 and 20% were used. Finally, the minimum inhibitory concentration [MIC] of the EO was determined by microdilution in wells, beginning with concentrations of 70% in both EOs, from which the MIC for J 25% and for P 33% was obtained.