Bibliographic citations
Gutiérrez, A., (2014). Evaluación del efecto del ají panca (Capsicum chínense) sobre Escherichia coli y Staphylococcus aureus en chorizos frescos [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/2412
Gutiérrez, A., Evaluación del efecto del ají panca (Capsicum chínense) sobre Escherichia coli y Staphylococcus aureus en chorizos frescos [Tesis]. : Universidad Nacional Agraria La Molina; 2014. https://hdl.handle.net/20.500.12996/2412
@misc{sunedu/3016881,
title = "Evaluación del efecto del ají panca (Capsicum chínense) sobre Escherichia coli y Staphylococcus aureus en chorizos frescos",
author = "Gutiérrez Ortiz, Ana Alejandra",
publisher = "Universidad Nacional Agraria La Molina",
year = "2014"
}
In the following research, the mínimum inhibitory concentration (MIC) was tested by microdilut ion at different concentrations of ethanolic extract of Panca chili (0, 0.5, 1, 1.5, 2, 2.5, 3, 3.5 and 4 mg/ml) in two indicator strains E. coli ATCC®25922 ™ and S. aureus A TCC®25923 ™. Subsequently, we applied the CMI found at 0, 0. 5, 1 and 2 times its value in Panca chili powder in an experimental sausage to observe the inhibitory effect on each stra in, separately. The resul ts indicate that the MTC was 5.6 mg of extract/ml of so lution and th at two times the MIC, it exh ibits a decreased of 2.6 logarithm s on S. aureus and 2.2 log on E. coli. In conclu sion Panca ch ili exhibits an antimicrobian effect over E. coli and S. aureus, being able to inhibit and reduce the microbiological growth in vi/ro and in food systems, as sausage, at high concentrations.
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