Efecto antibacteriano in vitro del aceite esencial de rosmarinus officinalis (romero) sobre enterococcus faecalis atcc 29212
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Date
2016
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Universidad Nacional de Trujillo
Abstract
El objetivo del presente estudio de tipo experimental fue determinar el efecto antibacteriano comparativo in vitro del aceite esencial de romero frente a cepas de Enterococcus faecalis. Se realizó la prueba de susceptibilidad, utilizando el método de difusión en discos. Las cepas de E. faecalis fueron sembradas en medio de cultivo Mueller Hinton, se colocaron discos con cinco concentraciones de aceite escencial de romero al 5%, 25%, 50%, 75%, 100% Se incubaron a 37°C en microanaerobiosis midiéndose los halos con una regla vernier después de 24 horas; todos los discos presentaron halo de inhibición, y los tamaños de éstos aumentaron directamente proporcional a las concentraciones utilizadas. Se empleó también el Método de dilución en tubos, ensayando concentraciones de 5%, 25%, 50%, 75%,100% del aceite esencial de romero; a los cuales se les agregó el inóculo de E. faecalis. La incubación fué a 37°C por 24 horas en microanaerobiosis, de cada cultivos e sembró 0.1mL. en placas con Agar Mueller Hinton para determinar las Unidades Formadoras de Colonias (UFC). Después de 24 horas se realizó el conteo. de las cinco concentraciones del aceite esencial de romero . presentaron efecto inhibitorio del crecimiento de E. faecalis, pero sólo se halló la concentración mínima inhibitoria en la concentración del 75% del aceite esencial de romero . Se concluyó que las concentraciones del aceite esencial de romero poseen actividad inhibitoria in vitro sobre el crecimiento de cepas de Enterococcus faecalis.
The aim of this experimental study was to determine the comparative in vitro antibacterial effect of essential oil of rosemary against strains of Enterococcus faecalis. susceptibility testing was performed using the disk diffusion method. Strains of E. faecalis were seeded in culture medium Mueller Hinton discs with five concentrations of essential oil of rosemary 5%, 25%, 50%, 75%, 100% were placed were incubated at 37 ° C in microanaerobiosis measured halos with a vernier rule after 24 hours; all disks had inhibition halo, and these sizes increased directly proportional to the concentrations used. Method dilution tubes were also used, tested concentrations of 5%, 25%, 50%, 75%, 100% of essential oil of rosemary; to which added were the inoculum of E. faecalis. Incubation was at 37 ° C for 24 hours in microanaerobiosis, each crops and sowed 0.1mL. on Mueller Hinton agar plates to determine the colony forming units (CFU). After 24 hours the count was done. of the five concentrations of essential oil of rosemary. presented growth inhibitory effect of E. faecalis, but only the minimum inhibitory concentration in the concentration of 75% of rosemary essential oil was found. It was concluded that concentrations of essential oil of rosemary have in vitro inhibitory activity on the growth of Enterococcus faecalis.
The aim of this experimental study was to determine the comparative in vitro antibacterial effect of essential oil of rosemary against strains of Enterococcus faecalis. susceptibility testing was performed using the disk diffusion method. Strains of E. faecalis were seeded in culture medium Mueller Hinton discs with five concentrations of essential oil of rosemary 5%, 25%, 50%, 75%, 100% were placed were incubated at 37 ° C in microanaerobiosis measured halos with a vernier rule after 24 hours; all disks had inhibition halo, and these sizes increased directly proportional to the concentrations used. Method dilution tubes were also used, tested concentrations of 5%, 25%, 50%, 75%, 100% of essential oil of rosemary; to which added were the inoculum of E. faecalis. Incubation was at 37 ° C for 24 hours in microanaerobiosis, each crops and sowed 0.1mL. on Mueller Hinton agar plates to determine the colony forming units (CFU). After 24 hours the count was done. of the five concentrations of essential oil of rosemary. presented growth inhibitory effect of E. faecalis, but only the minimum inhibitory concentration in the concentration of 75% of rosemary essential oil was found. It was concluded that concentrations of essential oil of rosemary have in vitro inhibitory activity on the growth of Enterococcus faecalis.
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Keywords
Enterococcus faecalis, Aceite esencial de romero