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The aim of the present study was to analyze the in vitro antimicrobial activity against pathogens such as Salmonella, Staphylococcus aureus, Staphylococcus spp., Bacillus cereus, Micrococcus, Escherichia coli and Listeria innocua, using Prosopis alba (Algarrobo blanco), Acacia aroma (Tusca) and Zizhiphus mistol (Mistol) leaf extracts with 50: 50 v/v ethanol: water and 70:30 v/v acetone: water as antimicrobial preservatives. Determination by agar disk [ver mas...]
dc.contributor.authorRuiz, Silvana Cecilia
dc.contributor.authorNediani, Teresa
dc.contributor.authorGarcia, Elsa Mariana
dc.contributor.authorZimerman, Maria
dc.contributor.authorMartínez, Sandra Luz
dc.date.accessioned2022-04-20T14:44:05Z
dc.date.available2022-04-20T14:44:05Z
dc.date.issued2021
dc.identifier.issn2692-5222
dc.identifier.otherhttps://doi.org/10.47275/2692-5222-109
dc.identifier.urihttp://hdl.handle.net/20.500.12123/11690
dc.description.abstractThe aim of the present study was to analyze the in vitro antimicrobial activity against pathogens such as Salmonella, Staphylococcus aureus, Staphylococcus spp., Bacillus cereus, Micrococcus, Escherichia coli and Listeria innocua, using Prosopis alba (Algarrobo blanco), Acacia aroma (Tusca) and Zizhiphus mistol (Mistol) leaf extracts with 50: 50 v/v ethanol: water and 70:30 v/v acetone: water as antimicrobial preservatives. Determination by agar disk diffusion method was made. All extracts showed some antibacterial activity; however, Bacillus cereus was more resistant and Staphylococcus aureus was more sensitive to the extracts evaluated in comparison with the other bacteria strains used in the test. Algarrobo blanco extracts with 50:50 v/v ethanol: water inhibited the Staphylococcus spp. growth. Therefore, Algarrobo blanco, Tusca and Mistol leaf extracts could be used as potential natural preservatives for fresh products.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.relationinfo:eu-repograntAgreement/INTA/2019-PD-E7-I153-001/2019-PD-E7-I153-001/AR./Estrategias tecnológicas innovadoras para la transformación y preservación de alimentoses_AR
dc.rightsinfo:eu-repo/semantics/openAccesses_AR
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/
dc.sourceJournal of Food and Nutritional Health 2 (1) : 1-3 (2021)es_AR
dc.subjectProsopis albaes_AR
dc.subjectAcacia aromaes_AR
dc.subjectZiziphuses_AR
dc.subjectExtractos Vegetaleses_AR
dc.subjectPlant Extractseng
dc.subjectExtractos de Hojaes_AR
dc.subjectLeaf Extractseng
dc.subjectAntimicrobianoses_AR
dc.subjectAntimicrobialseng
dc.subjectPreservación de Alimentoses_AR
dc.subjectFood Preservationeng
dc.subject.otherAlgarrobo Blancoes_AR
dc.subject.otherTuscoes_AR
dc.subject.otherMistoles_AR
dc.subject.otherZiziphus mistoles_AR
dc.titleAntimicrobial Activities of Leaf Extracts from Algarrobo blanco (Prosopis alba), Tusca (Acacia aroma) y Mistol (Ziziphus mistol) to be Applied to Fresh Productses_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.rights.licenseCreative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.description.filFil: Ruiz, Silvana Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Santiago del Estero; Argentinaes_AR
dc.description.filFil: Nediani, Teresa. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria; Argentinaes_AR
dc.description.filFil: Garcia, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Garcia, Mariana. Universidad Nacional de Santiago del Estero; Argentinaes_AR
dc.description.filFil: Zimerman, Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto De Investigación Investigación Animal del Chaco Semiárido; Argentina.es_AR
dc.description.filFil: Martínez, Sandra Luz. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria; Argentinaes_AR
dc.description.filFil: Martínez, Sandra Luz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.subtypecientifico


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