Citas bibligráficas
Chilon, S., (2017). Efecto inhibitorio in vitro de rosmarinus officinalis l. (Romero) comparado con penicilina sobre cepas de streptococcus pyogenes. UPAO. Agosto - Noviembre 2015 [Tesis, Universidad Privada Antenor Orrego]. https://hdl.handle.net/20.500.12759/2581
Chilon, S., Efecto inhibitorio in vitro de rosmarinus officinalis l. (Romero) comparado con penicilina sobre cepas de streptococcus pyogenes. UPAO. Agosto - Noviembre 2015 [Tesis]. PE: Universidad Privada Antenor Orrego; 2017. https://hdl.handle.net/20.500.12759/2581
@misc{renati/1348188,
title = "Efecto inhibitorio in vitro de rosmarinus officinalis l. (Romero) comparado con penicilina sobre cepas de streptococcus pyogenes. UPAO. Agosto - Noviembre 2015",
author = "Chilon Quispe, Saul Andres",
publisher = "Universidad Privada Antenor Orrego",
year = "2017"
}
Objectives: To determinate the in vitro inhibitory effect of ethanol extract of Rosmarinus Officinalis L. compared with penicillin on Streptococcus pyogenes. Materials and methods: A comparative experimental study was performed, the samples consisted of 40 cultures of Streptococcus pyogenes. Results: In Group 1 with 50% R.O inhibitory halo an average diameter of 12.10 mm and a standard deviation of 3.60 mm is obtained, while in Group 2 a mean and a standard deviation of 15.60 mm. The Positive Control Group of penicillin 10 ug with values of 31.30 and 8.43 mm detected a substantive difference between the experimental Groups and the Control Group. Conclusions: The ethanolic extract of Rosmarinus officinalis L. ““Romero““ in concentrations 50% and 75% if they present inhibitory effect in vitro on strains of Streptococcus pyogenes clinicas and ATCC® 12384, there being a significant difference between the different concentrations used. The maximum concentration 75% used in Streptococcus pyogenes ATCC® 12384, where it is evidenced that there is significant difference.
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