Evaluación del efecto bactericida del extracto de romero (Rosmarinus officinalis) in vitro en cepa certificada de Escherichia coli

Abstract

The objective of the present investigation was to evaluate the bactericidal effect of rosemary extract (Rosmarinus officinalis) in vitro on a certified strain of Escherichia coli, which was carried out at the Faculty of Agricultural Sciences of the Technical University of Ambato. Allowed to deepen the effect of the oily extract, by means of determination of Minimum Inhibitory Concentration, Minimum Bactericidal Concentration and Bacterial Sensitivity. The extract was obtained by the steam entrainment technique and stored in refrigeration at 4 ° C; The minimum inhibitory concentration was analyzed from the concentrations at 20%, 40%, 60%, and 80% of the inoculum of the standard strain of tube number 5 of the MacFarland scale; With its reading being carried out at 24 hours after incubation at 37 ° C, determining that tube # 4 with 80% concentration did not show turbidity and when seeding on plaque after 24 hours of incubation resulted in growth of colonies of the strain Certified E. coli; The research conducted 5 treatments: T0 Witness based on 98% ethanol, 20%, 40%, 60%, 80%; In each treatment, 5 replicates were performed using 90 mm diameter Petri dishes, which contained 4 disks impregnated with the different concentrations of rosemary extract (Rosmarinus officinalis), which facilitated the measurement of the growth of inhibition halos , With the millimeter rule Hiantibiotic ZoneScale. The obtained result determined that 20% and 40% present halos of inhibition to the strain of E.coli ATCC 25922 of 5,55mm and 6,80mm respectively; While 60% and 80% were 9.10mm and 10.90mm diameter inhibition halos; When doing the test of Tukey to 5% comparing the means one concludes that the treatment to 60% and 80% of concentration respectively are statistically equal with the greater antibacterial effect.