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

dc.contributorMalo Cevallos, Inés Patricia
dc.creatorContreras Villavicencio, Alfonso Eduardo
dc.date.accessioned2019-05-02T17:41:48Z
dc.date.accessioned2022-10-20T17:53:32Z
dc.date.available2019-05-02T17:41:48Z
dc.date.available2022-10-20T17:53:32Z
dc.date.created2019-05-02T17:41:48Z
dc.date.issued2019-02
dc.identifierhttp://dspace.ups.edu.ec/handle/123456789/17277
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4562986
dc.description.abstractThe 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.
dc.languagespa
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/3.0/ec/
dc.rightsopenAccess
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 Ecuador
dc.subjectBIOTECNOLOGÍA
dc.subjectACEITES ESENCIALES - ACTIVIDAD ANTIMICROBIANA
dc.subjectCONTROL BIOLÓGICO DE PLAGAS
dc.subjectBACTERIAS FITOPATÓGENAS - XANTHOMONAS SP.
dc.subjectCROMATOGRAFÍA DE GASES
dc.subjectMICROBIOLOGÍA
dc.titleCapacidad inhibitoria de los aceites esenciales del Jengibre (Zingiber officinale) y Pino (Pinus sp.) frente a la bacteria Xanthomona sp en condiciones in vitro
dc.typebachelorThesis


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