Determinación antimicrobiana del mortiño como alternativa a conservantes naturales de Alimentos

Abstract

Abstract: This project aims to evaluate the antimicrobial activity of the by-product of Vaccinium floribundum. Ten strains were used (Staphyloccoccus aureus, Listeria monocytogenes, Salmonella enterica subsp. Enterica, Escherichia coli, Klebsiela aerogenes, Staphyloccoccus epidermidis, Pseudomona aeruginosa, Campylobacter jejuni, Aspergillus niger, Candida albicans) and four types of extracts were tested; maceration, microwaves, pressurized liquids, ultrasound, the extracts were evaluated by the agar diffusion method, for which a concentration of 80 mg in one milliliter of solvent (water and DMSO 1: 1) was used. The results were the inhibition halos in milliliters. Among the extracts evaluated, the microwave extract affected eight bacteria (S. aureus, L. monocytogenes, S.enterica, E. coli, K. aerogenes, S. epidermidis, P. aeruginosa, C. jejuni). Then, the ultrasound extract affected five bacteria (S. aureus, L. monocytogenes, S. epidermidis, P. aeruginosa, C. jejuni). Mortiño by-products could be an excellent alternative as natural preservatives in the food industry.