Efecto antibacteriano comparativo in vitro del vinagre de manzana y del hipoclorito de sodio como agentes irrigadores de conductos radiculares para eliminar enterococcus faecalis atcc 29212.
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Date
2016
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Universidad Nacional de Trujillo
Abstract
El propósito del presente estudio de tipo experimental fue determinar el efecto antibacteriano comparativo in vitro del vinagre de manzana y del hipoclorito de sodio frente a cepas de Enterococcus faecalis. Se realizó la prueba de susceptibilidad, utilizando el método de difusión en discos; todos los discos presentaron halo de inhibición, y los tamaños de éstos aumentaron directamente proporcional a las concentraciones utilizadas. Para hallar la Concentración Mínima Inhibitoria se empleó el Método de dilución en tubos; de cada cultivo se sembró en placas con Agar Mueller Hinton para determinar las Unidades Formadoras de Colonias (UFC); tanto las dos concentraciones de vinagre de manzana como hipoclorito de sodio presentaron efecto inhibitorio del crecimiento de E. faecalis, pero sólo se halló la concentración mínima inhibitoria en el hipoclorito de sodio. Se concluyó que el vinagre de manzana a las dos concentraciones de 2.5% y 5% poseen un efecto antibacteriano menor que el hipoclorito de sodio al 5.25% sobre el crecimiento de cepas de Enterococcus faecalis.
The purpose of the present experimental study was to determine the in vitro antibacterial effect of apple cider vinegar and sodium hypochlorite against strains of Enterococcus faecalis. The susceptibility test was performed, using the disk diffusion method; all the discs presented a halo of inhibition, and the sizes of these increased directly proportional to the concentrations used. To find the Minimum Inhibitory Concentration the Dilution Method in tubes was used; of each culture was seeded on plates with Mueller Hinton Agar to determine the Colony Forming Units (CFU); both concentrations of apple cider vinegar and sodium hypochlorite had an inhibitory effect on the growth of E. faecalis, but only the minimum inhibitory concentration in sodium hypochlorite was found. It was concluded that the apple vinegar at the two concentrations of 2.5% and 5% have an antibacterial effect lower than 5.25% sodium hypochlorite on the growth of strains of Enterococcus faecalis.
The purpose of the present experimental study was to determine the in vitro antibacterial effect of apple cider vinegar and sodium hypochlorite against strains of Enterococcus faecalis. The susceptibility test was performed, using the disk diffusion method; all the discs presented a halo of inhibition, and the sizes of these increased directly proportional to the concentrations used. To find the Minimum Inhibitory Concentration the Dilution Method in tubes was used; of each culture was seeded on plates with Mueller Hinton Agar to determine the Colony Forming Units (CFU); both concentrations of apple cider vinegar and sodium hypochlorite had an inhibitory effect on the growth of E. faecalis, but only the minimum inhibitory concentration in sodium hypochlorite was found. It was concluded that the apple vinegar at the two concentrations of 2.5% and 5% have an antibacterial effect lower than 5.25% sodium hypochlorite on the growth of strains of Enterococcus faecalis.
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Keywords
Vinagre de manzana, Bacterias, Hipoclorito de sodio