Efecto del Aceite de Oliva Virgen y Refinado sobre cepas bacterianas aisladas de alimentos y ambientales
Archivos
NO SE HA AUTORIZADO la consulta de los documentos asociados
Fecha
2016-03-14
Autores
Título de la revista
ISSN de la revista
Título del volumen
Editor
Jaén: Universidad de Jaén
Resumen
[ES] En investigaciones anteriores se ha observado el efecto protector del aceite de oliva
contra la acción de múltiples microorganismos patógenos, favoreciendo la promoción
de la salud. En este estudio se ha aislado una colección de cepas bacterianas de
enterococos en diversas muestras de alimentos y en heces ambientales de ratón de
laboratorio. Se cribó la colección a través de la aplicación de numerosas pruebas
bioquímicas donde se puso de manifiesto la identidad del género Enterococcus. Por
último se realizaron tres tipos de ensayos aplicando distintas técnicas (ensayo con
papel de filtro, ensayo con ácido cólico y ensayo con lecitina), para comparar la
capacidad bactericida entre el Aceite de Oliva Virgen Extra y el Aceite de Oliva
Refinado. Se observó como resultado final que el Aceite de Oliva Virgen Extra
produce la inhibición parcial del crecimiento en las cepas bacterianas de
Enterococcus de la colección, frente al efecto producido por Aceite de Oliva
Refinado, que no posee ninguna actividad antimicrobiana, favoreciendo el
crecimiento de las todas cepas.
[EN] Previous research showed the protective effect of olive oil against the action of different pathogenic microorganisms, favoring a better health. A collection of bacteria strains of enterococos was isolated from several samples of food and environmental feces of laboratory mice. The collection was selected through the application of numerous biochemical tests and as a consequence, we could confirm the identity of the Enterococcus gender. Finally, three types of rehearsal were conducted, applying different techniques (test with filter paper, test with acid colic and test with lecitine) to compare the bactericide capacity between Extra Virgin Olive Oil and Refined Olive oil. As a final result we could conclude that Extra Virgin Olive Oil produces a partial inhibition of development in bacteria strains of Enterococcus of the collection. In contrast, Refined Olive Oil, not including any antimicrobial activity, favours the development of all the strains.
[EN] Previous research showed the protective effect of olive oil against the action of different pathogenic microorganisms, favoring a better health. A collection of bacteria strains of enterococos was isolated from several samples of food and environmental feces of laboratory mice. The collection was selected through the application of numerous biochemical tests and as a consequence, we could confirm the identity of the Enterococcus gender. Finally, three types of rehearsal were conducted, applying different techniques (test with filter paper, test with acid colic and test with lecitine) to compare the bactericide capacity between Extra Virgin Olive Oil and Refined Olive oil. As a final result we could conclude that Extra Virgin Olive Oil produces a partial inhibition of development in bacteria strains of Enterococcus of the collection. In contrast, Refined Olive Oil, not including any antimicrobial activity, favours the development of all the strains.
Descripción
Palabras clave
Microbiología