Efecto de la concentración de aceite esencial de oregano (Origanum vulgare) sobre la cepa de taphylococcus aureus en queso mantecoso

Abstract

Se determinó el efecto antibacteriano de la concentración de aceite esencial de orégano (Origanum vulgare) sobre la cepa de Staphylococcus aureus en queso mantecoso. Para obtener el aceite esencial de orégano, se utilizó el método de destilación por arrastre de vapor. Las muestras de queso mantecoso se tomaron en fracciones iguales de 0.2 g para todas las muestras, como diluyente se utilizó solución salina (9.8 ml) y de la cepa de Staphylococcus aureus se inoculó 0.2 mL a cada muestra. Las concentraciones del aceite esencial de orégano que fueron adicionadas a las muestras son de 5, 10, 20, 30, 40 y 60%; con excepción de la muestra control

The effect of the concentration of essential oil of oregano ( Origanum vulgare) on the strain of Staphylococcus aureus in buttery cheese, was determined. To obtain the essential oil of oregano, the steam dragging method of distillation was used. The samples of buttery cheese were taken in equal fractions of 0.2 g for all the samples, a saline solution was used as thinner (9.8 ml) and 0.2 ml were inoculate to every sample from the S. aureus strain. The concentrations of the essential oil of oregano that were added to the samples were: 5, 1 O, 20, 30, 40 and 60%; with exception of the sample control. With the application of the analysis of variance the statistical significance was determined and with the Duncan test the inhibitory concentration of the essential oil of oregano on the Staphylococcus aureus strain in buttery cheese was determined. The concentrations of 4% of essential oil of oregano were the most suitable because they entirety disabled the Staphylococcus aureus strain