Aplicación de aceites esenciales de cortezas de limón sutil (citrus aurantifolia swingle) y rugoso (citrus jambhiri) como inhibidores de crecimiento patogenos e.coli y salmonella.

Abstract

The objective of this research project was to determine the performance of two methods of extracting essential oil from two varieties of lemon peel, subtle (Citrus Aurantifolia) and rough (Citrus Jambhiri), the analysis of the physical-chemical characteristics of The essential oils were also compared with the inhibitory power of the oils extracted against E.coli and Salmonella spp. To determine the antimicrobial activity, the method of diffusion of discs in agar was used where concentrations of 60% and 90% essential oil were used, to achieve the concentrations tween 80 was used to dilute the essential oils, concluding that the concentrations that presented the highest Inhibitory effect was 60% for both varieties of oil, with an inhibition power of 14.33 mm in the subtle lemon and 12.67 mm in the rough lemon against Salmonella spp, the inhibitory response against E. coli was 15.00 mm in the subtle lemon and 12.44 in the rough lemon.