Evaluación <i>in vitro</i> de la capacidad antimicrobiana del aceite esencial de eneldo -<i>Anethum graveolens</i>- como inhibidor del crecimiento de <i>Staphylococcus aureus</i>, coliformes y hongos presentes en la carne de trucha

Abstract

Rev Med Vet Zoot. 64(2), mayo -agosto 2017: 44-51 ____________________________________________ Investigación 44Castro et al. Evaluación in vitro de la capacidad antimicrobiana del aceite esencial de eneldo -Anethum graveolens-como inhibidor del crecimiento de Staphylococcus aureus, coliformes y hongos presentes en la carne de trucha IN VITRO EVALUATION OF THE ANTIMICROBIAL CAPACITY OF THE ESSENTIAL OIL OF DILL -Anethum graveolens-AS A GROWTH INHIBITOR OF Staphylococcus aureus, COLIFORMS AND FUNGI FOUND IN TROUT MEAT ABSTRACTDill essential oil has antimicrobial and antifungal properties; therefore it can be used in food to avoid deterioration. In this research, the inhibitory capacity of dill essential oil on Staphylococcus aureus, coliforms and fungi present in trout meat (Oncorhynchus mykiss) was evaluated by using 50 and 100 µL of essential oil. In addition, the different conditions of essential oil extraction were evaluated by the hydrodistillation method, yielding a maximum dry basis yield of 1.32%, using a water-plant ratio of 1:5, during 90 minutes. Antimicrobial capacity was evaluated obtaining greater inhibitory effect when applying 100 µL of dill essential oil in cultures of Staphylococcus aureus, fecal coliforms, total coliforms and fungi, evidencing a greater halo of inhibition for total coliforms.