Potencial inhibitorio de extractos de hierba luisa (Aloysia citriodora) y jengibre (Zingiber officinale) contra Staphylococcus aureus en carne de res.
The objective of the research was to evaluate the effect of lemon verbena and ginger extract on the inhibition of Staphylococcus aureus in beef. For this purpose, the plants were dried at 50 ºC, crushed and macerated in 96% ethanol at a ratio of 1:10 for 48 hours. Subsequently, the samples were fi...
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| Autores principales: | , , , , |
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| Formato: | Online |
| Lenguaje: | español |
| Publicado: |
Editorial Grupo AEA
2026
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| Materias: | |
| Acceso en línea: | https://directory.doabooks.org/handle/20.500.12854/173319 |
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| Sumario: | The objective of the research was to evaluate the effect of lemon verbena and ginger extract on the inhibition
of Staphylococcus aureus in beef. For this purpose, the plants were dried at 50 ºC, crushed and macerated
in 96% ethanol at a ratio of 1:10 for 48 hours. Subsequently, the samples were filtered and concentrated in
a rotary evaporator at 50 ºC, obtaining yields of 11.2 % for lemon verbena and 8.1 % for ginger. Inhibition
and tolerance tests were carried out at concentrations of 10, 15 and 20 % of the extracts using the disc
antibiogram method, with previously inoculated Staphylococcus aureus. The treatment that showed the best
results was the lemon verbena extract at 20 % (Treatment 3), which presented the greatest inhibition
diameter (11.33 mm) and greater tolerance against the bacteria, achieving an inhibitory effect for up to 144
hours. This treatment was considered the most effective for application in meat, due to its remarkable
inhibition capacity and prolonged antimicrobial action. In addition, the percentage of inhibition of Treatment
3 was quantified by measuring the absorbance and transmittance by spectrophotometry, when the bacteria
were inoculated in a liquid medium with the extract. The results showed 52.2 % inhibition at 72 hours. When
the extract was applied to the meat at 28 ºC for three days, it was observed that the samples treated with
the lemon verbena extract presented a lower concentration of Staphylococcus aureus (4.3 x 10⁴ CFU)
compared to samples treated with distilled water (6.4 x 10⁴ CFU) or without treatment (6.9 x 10⁴ CFU).
Although the bacterial concentration did not meet established microbiological standards, the difference in
concentrations between treatments suggests that the lemon verbena extract possesses effective inhibitory
properties against bacterial growth. |
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