Citas bibligráficas
Aranibar, C., (2019). Efecto antibacteriano in vitro del extracto etanólico de Camellia sinensis (té verde) sobre Lactobacillus acidophilus ATCC 4356, Cusco 2018. [Tesis, Universidad Andina del Cusco]. https://hdl.handle.net/20.500.12557/2391
Aranibar, C., Efecto antibacteriano in vitro del extracto etanólico de Camellia sinensis (té verde) sobre Lactobacillus acidophilus ATCC 4356, Cusco 2018. [Tesis]. : Universidad Andina del Cusco; 2019. https://hdl.handle.net/20.500.12557/2391
@misc{sunedu/3666760,
title = "Efecto antibacteriano in vitro del extracto etanólico de Camellia sinensis (té verde) sobre Lactobacillus acidophilus ATCC 4356, Cusco 2018.",
author = "Aranibar Zuniga, Carlos Francisco",
publisher = "Universidad Andina del Cusco",
year = "2019"
}
The objective of this research was to establish the antibacterial effect of the ethanolic extract of Camellia sinensis (green tea) on Lactobacillus acidophilus ATCC 4356, Cusco 2018. It was an in vitro experimental study, longitudinal cut and quantitative approach. For this study, the ethanol extract of Camellia sinensis (green tea) was elaborated at concentrations of 100%, 75% and 50%. The culture medium for Lactobacillus acidophilus ATCC 4356 was MRS Agar (Man, Rogosa and Sharpe). The technique to establish the antibacterial effect was through the test of Kirby Bauer disc diffusion in 40 petri dishes with 5 paper discs in each of the plates, 1 disc for each concentration of the ethanolic extract of Camellia sinensis (100, 75 and 50%), 1 disc for 0.12% chlorhexidine gluconate (positive control) and 1 disc for distilled water (negative control). 10 μl of each substance was inoculated and the inhibition halos were measured in mm with a digital vernier at 48, 72 and 96 hours and the Duraffourd scale was used. The results indicate that the ethanol extract of Camellia sinensis (green tea) at 100% had a median of 14.5850 mm at 48 hours, 13.9400 mm at 72 hours and 13.1400 mm at 96 hours, according to the Duraffourd scale, Lactobacillus acidophilus is very sensitive to 100% ethanolic extract of Camellia sinensis (green tea). The ethanol extract of Camellia sinensis (green tea) at 75% had a median of 11.3700 mm at 48 hours, 10.5750 mm at 72 hours and 10.0100 mm at 96 hours, according to the Duraffourd scale, Lactobacillus acidophilus is sensitive to the ethanol extract of Camellia sinensis (green tea) at 75%. The ethanol extract of Camellia sinensis (green tea) at 50% had a median of 10,1100 mm at 48 hours, 9,5000 mm at 72 hours and 8,6050 mm at 96 hours, according to the Duraffourd scale, Lactobacillus acidophilus is sensitive to the ethanol extract of Camellia sinensis (green tea) at 50%. The following conclusion was reached: The ethanol extract of Camellia sinensis (Green Tea) at 100%, 75% and 50% has antibacterial effect on Lactobacillus acidophilus ATCC 4356.
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