Susceptibilidad antimicrobiana de Staphylococcus aureus proveniente de chorizo elaborado artesanalmente.

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dc.contributor.advisorLlenque Díaz, Luis Alberto
dc.contributor.authorOrbegoso Noriega, Marietta Victoria Layli
dc.date.accessioned10/25/2017 11:25
dc.date.available10/25/2017 11:25
dc.date.issued2016
dc.descriptionAntimicrobial susceptibility was evaluated of Staphylococcus aureus from sausage hand-crafted, for which 20 crops were reactivated and prepared bacterial turbidity equivalent to a 0.5 tube of inoculants nephelometer Mac Farland evaluated; then seeded by surface with sterile swabs on Muller-Hinton agar and antibiotic discs were placed: vancomycin, rifampin, ciprofloxacin, doxycycline, ampicillin, clindamycin, erythromycin and gentamicin in each plate , incubated at 37 °C for 18 hours ; subsequently, the halos of growth inhibition were measured in millimeters and the degree of susceptibility (sensitive, resistant and medium) was determined with reference to the table qualification standards NCCLS, 2000. After processing the data obtained, it was observed that 100% of cultures were susceptible to vancomycin, gentamicin, erythromycin, rifampicin, ciprofloxacin and doxycycline. While 90% of cultures were sensitive to ampicillin, and 10% were resistant. Likewise, 55% of crops were sensitive to clindamycin, and 45% had intermediate susceptibility. Keywords: antimicrobial susceptibility, Staphylococcus aureus, sausage.es_PE
dc.description.abstractSe evaluó la susceptibilidad antimicrobiana de Staphylococcus aureus proveniente de chorizo elaborado artesanalmente, para lo cual se reactivaron los 20 cultivos y prepararon los inóculos bacterianos a una turbidez equivalente al tubo 0.5 del nefelómetro de Mac Farland; luego se sembró, por superficie, con hisopos estériles en agar Muller-Hinton, y se colocaron los discos de antibióticos: vancomicina, rifampicina, ciprofloxacino, doxiciclina, ampicilina, clindamicina, eritromicina y gentamicina en cada placa, se incubaron a 37° C por 18 horas; posteriormente, se midieron los halos de inhibición del crecimiento, en mm y se determinó el grado de susceptibilidad (Sensible, Resistente e Intermedia) teniendo como referencia la tabla de calificación de las normas del NCCLS, 2000. Después de procesar los datos obtenidos, se observó que el 100% de cultivos resultaron sensibles a vancomicina, gentamicina, eritromicina, rifampicina, ciprofloxacino y doxiciclina. Mientras que, el 90% de cultivos fueron sensibles a clindamicina, y el 45% tuvo susceptibilidad intermedia._x000D_ Palabras clave: susceptibilidad antimicrobiana, Staphylococcus aureus, chorizo.es_PE
dc.description.uriTesises_PE
dc.identifier.urihttps://hdl.handle.net/20.500.14414/9026
dc.language.isospaes_PE
dc.publisherUNIVERSIDAD NACIONAL DE TRUJILLOes_PE
dc.relation.ispartofseriesTesis;T-3760
dc.rightsinfo:eu-repo/semantics/openAccesses_PE
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/2.5/pe/es_PE
dc.sourceUniversidad Nacional de Trujilloes_PE
dc.sourceRepositorio institucional - UNITRUes_PE
dc.subjectSusceptibilidad antimicrobiana, Staphylococcus aureus, chorizo.es_PE
dc.titleSusceptibilidad antimicrobiana de Staphylococcus aureus proveniente de chorizo elaborado artesanalmente.es_PE
dc.typeinfo:eu-repo/semantics/bachelorThesises_PE
thesis.degree.disciplineMicrobiologíaes_PE
thesis.degree.grantorUniversidad Nacional de Trujillo.Facultad de Ciencias Biólogicases_PE
thesis.degree.levelTítulo Profesionales_PE
thesis.degree.nameBiólogo Microbiólogoes_PE
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