EVALUACIÓN DE LA CAPACIDAD ANTIMICROBIANA DE EXTRACTOS DE MORINGA OLEIFERA Y ARTEMISIA LUDOVICIANA CONTRA ESCHERICHIA COLI
DOI:
https://doi.org/10.69823/avacient.v3n1a3Palabras clave:
Alimentos, ETAS, inocuidad, natural, preservaciónResumen
La alimentación es fundamental para la vida y el desarrollo de la población a nivel mundial, por lo que la seguridad alimentaria es un derecho humano básico. La cantidad de brotes de enfermedades transmitidas por alimentos asociados con productos frescos ha ido en aumento, por lo que es necesario buscar estrategias que aseguren que los alimentos que consumimos se encuentran libre de patógenos. Dado lo anterior, el objetivo del presente estudio fue la obtención de extractos de plantas de Moringa oleifera y Artemisia ludoviciana y evaluar la capacidad antimicrobiana in vitro de dichos extractos contra E. coli. Para lo cual, se obtuvo un aislado de E. coli a partir de carne molida de res, así como extractos vegetales de M. oleifera y A. ludoviciana utilizando alcohol etílico 96°, a dichos extractos se les evaluó la capacidad antimicrobiana hacia E. coli, a través de la medición de los halos de inhibición. A partir de las 24 h post inoculación fue posible observar la presencia de inhibición del crecimiento de la bacteria, especialmente con el extracto de la semilla de M. oleifera al presentar un diámetro de inhibición mayor a comparación de los demás extractos, teniendo un promedio de 13.5 mm, seguido de la hoja de A. ludoviciana 8.8 mm y la hoja de M. oleifera con un promedio de 7.8 mm. Por lo que, dichos resultados contribuyen a respaldar la capacidad antimicrobiana de estas plantas, además de sugerir la elaboración de posibles productos antimicrobianos que permitan ampliar su aplicación y comercialización en el manejo y prevención de enfermedades causadas por patógenos.
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