INHIBITION OF Salmonella BY ROSEMARY EXTRACTS (Rosmarinus officinalis): EFFECT OF WATER AND ETHANOL EXTRACTS
Inhibitory effects presented by ethyl alcoholic and aquous extracts of rosemary were analyzed, obtained in Soxhlet and after heating at 121°C for 10 minutes, respectively, on seven species of Salmonella isolated from chicken. The presence of bactericidal active principle of rosemary in aquous and et...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2007 |
| País: | Brasil |
| Institución: | Universidade Federal de Goiás (UFG) |
| Repositorio: | Pesquisa Agropecuária Tropical (Online) |
| Idioma: | portugués |
| OAI Identifier: | oai:ojs.revistas.ufg.br:article/2459 |
| Acceso en línea: | https://revistas.ufg.br/pat/article/view/2459 |
| Access Level: | acceso abierto |
| Sumario: | Inhibitory effects presented by ethyl alcoholic and aquous extracts of rosemary were analyzed, obtained in Soxhlet and after heating at 121°C for 10 minutes, respectively, on seven species of Salmonella isolated from chicken. The presence of bactericidal active principle of rosemary in aquous and ethyl alcoholic extracts, its concentration with inhibitory effect on Salmonella, ";in vitro”, and the occurrence of a possible synergism between rosemary extract and milieu components. It was verified that inhibitory active principle of rosemary is concentrated in the ethyl alcoholic extract and that this effect is obtained when extract is sterilized together with triptyc soy broth, occurring synergism between extract and milieu components. |
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