Evaluación del efecto antimicrobiano del aceite de canela (Cinnamomun zeylanicum) sobre cepas de salmonella

Abstract

The objective of this research was to evaluate the antimicrobial effect of oil of cinnamon (Cinnamomun zeylanicum) on strains of Salmonella; (Salmonella enterica subsp. enterica serovar Choleraesuis ATCC® 10708 * and Salmonella enterica subsp. enterica serovar Typhimurium ATCC® 13311 *), with the objective of determining the minimum inhibitory concentration, the minimum bactericidal concentration and sensitivity matting. To obtain the oil of cinnamon was used the method of distillation carryover of dread and subjected to decanting and storing it in refrigeration. The evaluation of the antibacterial activity of the different concentrations of cinnamon oil (10%, 30%, 50%, 70% and 90%), using as a witness to 99,8 ethanol % was performed using two techniques: the spread between liquid in which the respective strain in a test tube with broth was inoculated brain heart infusion then – was compared with turbidity tube #5 McFarland scale and incubated at 37 ° C for 24 hours for the minimum concentration Inhibitory, concentration with less turbidity was sowed in agar medium for the determination of the minimum bactericidal concentration. In Disc diffusion technique - agar was sown the strains on the surface of the agar Muller Hinton placed disks sensitivity treatments: T0 ethanol to 99.8%, T1 cinnamon oil 10%, T2 cinnamon oil to 30%, T3 cinnamon oil to 50%, T4 oil of cinnamon to 70%, T5 cinnamon oil to 90% and the agars at 37 ° C were incubated for 24 hour subsequently evaluating the diameter of the halo of growth with a millimetric rule. We used a completely randomized design with five treatments and five replications, in addition to an analysis of variance and Tukey 5%. As result was obtained the strain Salmonella choleraesuis was sensitive to the oil of cinnamon from the T3 treatment with halos of 19 mm and 26 mm for S. typhimurium. Demonstrating statistically than the 50%,70% y 90% are meaningful for bacterial strains.