Evaluaciónin vitrode la capacidad antimicrobiana del aceite esencial de eneldo - Anethum graveolens - como inhibidor del crecimiento deStaphylococcus aureus , coliformes y hongos presentes en la carne de trucha

Facultad de Medicina Veterinaria y Zootecnica. Revista

A. Pantoja¹  D. V. Castro¹  Hugo Andres Gomajoa² 

[1] Facultad De Ingeniería, Ingeniería De Procesos, Universidad Mariana, Calle 18 No. 34 - 104, Pasto, Nariño, Colombia.;Facultad de Ingeniería de Procesos, Universidad Mariana.

关键词: Antimicrobial activity;    dill essential oil;    trout meat;    Actividad antimicrobiana;    aceite esencial de eneldo;    carne de trucha;   

DOI  :  10.15446/rfmvz.v64n2.67212

学科分类：兽医学

来源: Universidad Nacional de Colombia * Facultad de Medicina

【 摘 要 】

Dill essential oil has antimicrobial and antifungal properties; therefore it can be used in food to avoid deterioration. In this research, the inhibitory capacity of dill essential oil on Staphylococcus aureus, Coliforms and fungi present in trout meat (Oncorhynchus mykiss) was evaluated by using 50 and 100μL of essential oil respectively. In addition, the different conditions of essential oil extraction were evaluated by the hydrodistillation method, yielding a maximum dry basis yield of 1.32%, using a water-plant ratio of 1: 5, during 90 minutes. Antimicrobial capacity was evaluated in the microorganisms, obtaining greater inhibitory effect when applying 100 μl of dill essential oil in cultures of Staphylococcus aureus, fecal coliforms, total Coliforms and fungi, evidencing a greater halo of inhibition for total Coliforms.

【 授权许可】

Unknown