Record Nr.

UNINA9910647245603321

Autore

Sanga Rodrigo

Titolo

Concentración in vitro del aceite esencial de muña sobre el crecimiento de Enterococcus faecalis ATCC 29212 / / Rodrigo Sanga [and four others]

Pubbl/distr/stampa


Peru : , : Instituto Universitario de Innovación Ciencia y Tecnología Inudi Perú, , [2022]
©2022

Descrizione fisica

1 online resource (71 pages)

Disciplina

661.806

Soggetti

Essences and essential oils

Lingua di pubblicazione

Spagnolo

Formato

Materiale a stampa

Livello bibliografico

Monografia

Nota di bibliografia

Includes bibliographical references.

Nota di contenuto

SINOPSIS.9 -- ABSTRACT.10 -- INTRODUCCIÓN11CAPÍTULO I. -- 12CARACTERIZACIÓN DEL PROBLEMA DE INVESTIGACIÓN.12 -- 1.1 Descripción del problema12 -- 1.2 Enunciado del problema.13 -- 1.3 Análisis de Variables.13 -- 1.4 Taxonomía de la investigación.14 -- 1.5 Justificación del problema14 -- 1.6 Objetivos de investigación15 -- 1.7 Hipótesis15 -- CAPITULO II 16 -- MARCO TEÓRICO.16 -- 2.1Antecedentes.16 -- 2.2Bases teóricas24 -- 2.2.1 Aceite Esencial24 -- 2.2.2Minthostachys mollis(Muña)29 -- 2.2.3Concentración Mínima Bactericida (CMB)33 -- 2.2.4Enterococcus faecalis.38 -- CAPÍTULO III 44 -- MARCO METODOLÓGICO.44 -- 3.1 Técnicas e instrumentos.44 -- 3.2 Procedimientos.45 -- 3.3 Campo de verificación49 -- 3.4 Estrategias de recolección de datos51 -- CAPÍTULO IV.52 -- RESULTADOS, DISCUSIONES Y CONCLUSIONES52 -- 4.1 Análisis descriptivo.52 -- 4.2. Discusión.57 -- 4.3. Conclusiones58 -- 4.4. Recomendaciones59 -- REFERENCIAS.60 -- ANEXOS.64.

Sommario/riassunto

The book includes an investigation whose objective was to determine the minimum inhibitory concentration in vitro of the essential oil of Minthostachys mollis (muña) on the growth of Enterococcus faecalis ATCC 29212. It was a quantitative, prospective, longitudinal and experimental study. The minimum inhibitory concentration (MIC) will be extended through the technique of dilutions in tubes and viability

through Petri dishes; for which it began with the obtaining of the essential oil of the muña (Minthostachys mollis) by means of the technique of entrainment of water vapor. The results obtained showed that there was negligible growth of bacterial colonies of Enterococcus faecalis at 50% and no bacterial growth at 60% of muña essential oil, corresponding to the degrees of turbidity obtained. Thus, it is possible to conclude that the minimum inhibitory concentration was 50% and the minimum bactericidal concentration was 60%.