Pseudomonas aeruginosa es un importante patógeno oportunista del ser humano y tiene amplia versatilidad metabólica por lo que se puede adaptar a vivir en ambientes ubicuos, pudiendo persistir en ciertas superficies como tejidos formando comunidades especializadas llamadas biopelículas, además de elaborar otros factores de virulencia, como el pili tipo IV (T4P) vinculado no sólo a la motilidad llamada “contracción” sino también pareciera estar relacionada con las etapas tempranas en la formación de las biopelículas. La presente tesis tuvo como principal objetivo determinar la presencia de los diferentes genotipos del T4P así como los factores de virulencia asociados en cepas clínicas de diferentes fuentes, encontrando que la distribución de genotipos fue 25,9 % para el Grupo II, 19 % para el Grupo I, 24,1 % para el Grupo III, 10,3 % el Grupo IV y 20,7 % para el Grupo V, de...

The chemical composition and the antibacterial effect of the essential oils of Citrus paradisi, Juglans neotropica Diels, Schinus molle L. and Tagetes elliptica Smith) were determinided for gas chromatography/Mass spectrometry (GC/MS) and plate microdilution respectively were studied. In Citrus paradisi, 21 components were found, the main ones being D-Limonene (83,45%), octanal (8,68%) and β-myrcene (2,48%); in Juglans neotropica Diels 36 components were found, the main ones being α-pinene (39,88%), caryophylene (27,66%) and β-pinene (11,00%); 37 components were found in Schinus molle, the main α-phelandrene (19,59%), camphene (19,10%) and α-pinene (16,56%); and in Tagetes elliptica Smith found 33 components, with the majority being β-mircene (63,49%), cis-lanalool oxide (10,07%) and 2-tujene (7,77%). The minimum inhibitory concentration (MIC) for the essential oils of Citrus parad...

The food industry uses chemical compounds to prevent the growth of bacteria and extend their shelf life. These substances are associated with toxic problems, the presence of chemical residues and antimicrobial resistance. Oregano essential oil has antimicrobial compounds such as thymol and carvacrol. The objective of the research was to evaluate the antimicrobial effect of oregano essential oil from the province of Concepción, Junín Region (Peru) against Listeria monocytogenes and Staphylococcus aureus. Oregano was taxonomically identified as O. vulgare. The essential oil was obtained by hydrodistillation and the profile of chemical compounds was determined by Gas Chromatography/Mass Spectrometry (GC-MS). The minimum inhibitory concentration (MIC) was determined by microdilution and the minimum bactericidal concentration (CMB) by agar planting Baird-Parker Agar was used for S. aureus a...

The food industry uses chemical compounds to prevent the growth of bacteria and extend their shelf life. These substances are associated with toxic problems, the presence of chemical residues and antimicrobial resistance. Oregano essential oil has antimicrobial compounds such as thymol and carvacrol. The objective of the research was to evaluate the antimicrobial effect of oregano essential oil from the province of Concepción, Junín Region (Peru) against Listeria monocytogenes and Staphylococcus aureus. Oregano was taxonomically identified as O. vulgare. The essential oil was obtained by hydrodistillation and the profile of chemical compounds was determined by Gas Chromatography/Mass Spectrometry (GC-MS). The minimum inhibitory concentration (MIC) was determined by microdilution and the minimum bactericidal concentration (CMB) by agar planting Baird-Parker Agar was used for S. aureus a...

Fishing activity residues contain high amounts of collagen and gelatin, which with enzymatic hydrolysis processes could manifest some biological activity. The present work aimed to determine the antioxidant and antimicrobial activities of gelatin hydrolysate obtained from Sarda chiliensis chiliensis “bonito” skin collagen. For this, collagen protein fractions were hydrolyzed with alcalase enzime at different conditions of pH, temperature, time and enzyme/ substrate ratio. The in vitro antioxidant activity was evaluated for the fifteen hydrolysates obtained, by 2,2-diphenyl-1-picrylhydracil radical (DPPH) and cationic radical 2,2-azinobis- 3-ethylbenzothiazolin-6-sulfonic (ABTS). The antimicrobial activity was evaluated by disk diffusion and broth microdilution for the minimum inhibitory concentration (MIC). Bonito gelatin hydrolyzates indicated hydrolysis degree above 10 % with a max...

The food industry uses chemical compounds to prevent the growth of bacteria and extend their shelf life. These substances are associated with toxic problems, the presence of chemical residues and antimicrobial resistance. Oregano essential oil has antimicrobial compounds such as thymol and carvacrol. The objective of the research was to evaluate the antimicrobial effect of oregano essential oil from the province of Concepción, Junín Region (Peru) against Listeria monocytogenes and Staphylococcus aureus. Oregano was taxonomically identified as O. vulgare. The essential oil was obtained by hydrodistillation and the profile of chemical compounds was determined by Gas Chromatography/Mass Spectrometry (GC-MS). The minimum inhibitory concentration (MIC) was determined by microdilution and the minimum bactericidal concentration (CMB) by agar planting Baird-Parker Agar was used for S. aureus a...

The food industry uses chemical compounds to prevent the growth of bacteria and extend their shelf life. These substances are associated with toxic problems, the presence of chemical residues and antimicrobial resistance. Oregano essential oil has antimicrobial compounds such as thymol and carvacrol. The objective of the research was to evaluate the antimicrobial effect of oregano essential oil from the province of Concepción, Junín Region (Peru) against Listeria monocytogenes and Staphylococcus aureus. Oregano was taxonomically identified as O. vulgare. The essential oil was obtained by hydrodistillation and the profile of chemical compounds was determined by Gas Chromatography/Mass Spectrometry (GC-MS). The minimum inhibitory concentration (MIC) was determined by microdilution and the minimum bactericidal concentration (CMB) by agar planting Baird-Parker Agar was used for S. aureus a...

The aim of this study was to evaluate the effect of the application of Capsicum chinense oleoresin on bacterial growth in vacuum-packed and refrigerated beef. The oleoresin was extracted with ethanol and capsaicin and dihydrocapsaicin were quantified by HPLC with a diode array detector. Two groups (G1 and G2) consisting of meat cuts (50 g) were evaluated: G1, application of 2.5 ml of oleoresin on the entire surface of each cut, and G2, control group. The meat cuts were vacuum packed and stored in refrigeration. Three samples from each group were withdrawn on days 0, 1, 15, 30, 45, 60, 75 and 90 of storage for pH measurement and for the count of total mesophilic aerobes, total psychrotrophic aerobes, lactic acid bacteria and Brochothrix thermosphacta. The oleoresin yield was 12.53 ± 0.30%. The concentration of capsaicin and dihydrocapsaicin in the oleoresin was 1.39 and 0.54 mg/g, respec...