Evaluación de las propiedades antimicrobianas de extracto de propóleo frente a Escherichia coli, Salmonella spp., y Staphylococcus aureus.

Abstract

The research was aimed to evaluate the antibacterial activity of an extract of propolis at 10%, 20%and ethanol concentrated against three different microorganisms. Once the propolis was obtained, 96% ethanol was used for its extraction, it was kept in a maceration process, stirring every 12 hours for five minutes, keeping this solution at 4 º C in a dark or amber bottle so that it can be protected from light until later use. Concentrated ethanol was used as a reference control since it was used for the process of propolis extraction. The antimicrobial activity of the propolis extract was evaluated in vitro by the method of diffusion in agar with discs according to the Clinical and Laboratory Standards Institute CLSI technique, strains of Escherichia coli, Salmonella spp and Staphylococcus aureus were used. enriched in BHI nutrient broth and incubbated at 37 º C, the zones of inhibition were evaluated at 24, 48 and 72 hours. Applying a completely random design (D.C.A) Bifactorial: Type of microorganism and concentration of propolis extract. Once the results were evaluated, it was found that the propolis extract had no inhibitory effect on Staphylococcus aureus, this bacterium being resistant to this solution but sensitive to ethanol with a 4 mm halo. However, E. coli was sensitive to the 20% concentration of the propolis extract by developing a 9.33 mm halo, while the ethanol control had no effect against Salmonella or Escherichia coli.