Efecto antibacteriano in vitro del aceite esencial de origanum vulgare (“ orégano ”) sobre salmonella typhi

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dc.contributor.advisorMejía Delgado, Elva Manuela
dc.contributor.advisorSoto Vásquez, Marilú Roxana
dc.contributor.authorRuiz Ruiz, Francisca Jaqueline
dc.date.accessioned2019-08-14T14:08:49Z
dc.date.available2019-08-14T14:08:49Z
dc.date.issued2019-08-14
dc.descriptionObjective: To evaluate the antibacterial effect in vitro of the essential oil of Origanum vulgare against Salmonella typhi. Materials and methods: An experimental study was carried out to evaluate the antibacterial effect in vitro by means of: susceptibility, Minimum Inhibitory Concentration and Minimum Bactericidal Concentration. This study used 5%, 25%, 50%, 75% and 100% essential oil and pure culture of Salmonella typhi. Results: Regarding the susceptibility according the inhibition halos produced by ciprofloxacin, the essential oil of 75% and 100% of Origanum vulgare were significantly higher (p <0.05) with respect to produced by the concentrations 5%, 25% and 50%. Salmonella typhi did not produce colonias against the concentrations studied of the essential oil, neither turbidity was identified. Conclusion: Salmonella typhi in vitro is highly sensitive to the Origanum vulgare essential oil of 75% and 100%; very sensitive against concentrations of 25% and 50% and sensitive to the concentration of 5%. The Minimum Inhibitory Concentration and Minimum Bactericidal Concentration of the Origanum vulgare essential oil was 5% on Salmonella typhi.es_PE
dc.description.abstractObjetivo: Evaluar el efecto antibacteriano in vitro del aceite esencial de Origanum vulgare sobre Salmonella typhi. Materiales y métodos: se realizó un estudio experimental para evaluar el efecto antibacteriano in vitro mediante: la susceptibilidad, Concentración Inhibitoria Mínima y Concentración Mínima Bactericida. Se utilizó aceite esencial al 5%, 25%, 50%, 75% y 100% y cultivo puro de Salmonella typhi. Resultados: Con respecto a la susceptibilidad los halos de inhibición producidos por el ciprofloxacino, el aceite esencial de Origanum vulgare al 75% y 100% fueron significativamente mayores (p<0.05) con respecto a los producidos por las concentraciones al 5%, 25% y el 50%. No se produjeron colonias de Salmonella typhi frente a las concentraciones estudiadas del aceite esencial, así como no se identificó turbidez. Conclusión: Salmonella typhi in vitro es sumamente sensible al aceite esencial de Origanum vulgare al 75% y 100%; muy sensible frente a concentraciones de 25% y 50% y sensible a la concentración de 5%. La Concentración Inhibitoria Mínima y Concentración Mínima Bactericida del aceite esencial de Origanum vulgare sobre S. typhi es 5%.es_PE
dc.description.uriTesises_PE
dc.identifier.urihttps://hdl.handle.net/20.500.14414/13342
dc.language.isospaes_PE
dc.publisherUniversidad Nacional de Trujilloes_PE
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.subjectEfecto antibacterianoes_PE
dc.subjectSalmonella typhies_PE
dc.subjectOriganum vulgarees_PE
dc.titleEfecto antibacteriano in vitro del aceite esencial de origanum vulgare (“ orégano ”) sobre salmonella typhies_PE
dc.typeinfo:eu-repo/semantics/bachelorThesises_PE
thesis.degree.disciplineMedicinaes_PE
thesis.degree.grantorUniversidad Nacional de Trujillo.Facultad de Medicinaes_PE
thesis.degree.levelTítulo Profesionales_PE
thesis.degree.nameMédico Cirujanoes_PE
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ANTIBACTERIANO in vitro DEL ACEITE ESENCIAL DE Origanum vulgare (“ORÉGANO”) SOBRE Salmonella typhi.
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