<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1692-3561</journal-id>
<journal-title><![CDATA[Biotecnología en el Sector Agropecuario y Agroindustrial]]></journal-title>
<abbrev-journal-title><![CDATA[Rev.Bio.Agro]]></abbrev-journal-title>
<issn>1692-3561</issn>
<publisher>
<publisher-name><![CDATA[Taller Editorial Universidad del Cauca]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1692-35612017000400052</article-id>
<article-id pub-id-type="doi">10.18684/bsaa(v15)ediciónespecialn2.578</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[EVALUACIÓN DE LA CAPACIDAD INHIBITORIA DE ACEITES ESENCIALES EN Staphylococcus aureus Y Escherichia coli]]></article-title>
<article-title xml:lang="en"><![CDATA[EVALUATION OF THE INABILITY CAPACITY OF ESSENTIAL OILS IN Staphylococcus aureus AND Escherichia coli]]></article-title>
<article-title xml:lang="pt"><![CDATA[CAPACIDADE DE AVALIAÇÃO INIBITÓRIO DE ÓLEOS ESSENCIAIS EM Staphylococcus aureus E Escherichia coli]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[ARGOTE-VEGA]]></surname>
<given-names><![CDATA[FRANCISCO EMILIO]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[SUAREZ-MONTENEGRO]]></surname>
<given-names><![CDATA[ZULLY JIMENA]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[TOBAR-DELGADO]]></surname>
<given-names><![CDATA[MAGALY ELIZABETH]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[PEREZ-ALVAREZ]]></surname>
<given-names><![CDATA[JOSE ANGEL]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[HURTADO-BENAVIDES]]></surname>
<given-names><![CDATA[ANDRES MAURICIO]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[DELGADO-OSPINA]]></surname>
<given-names><![CDATA[JOHANNES]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Nariño Grupo de investigación TEA ]]></institution>
<addr-line><![CDATA[San Juan de Pasto ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Nariño  Grupo de investigación TEA]]></institution>
<addr-line><![CDATA[San Juan de Pasto ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Nariño Grupo de investigación TEA ]]></institution>
<addr-line><![CDATA[San Juan de Pasto ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Miguel Hernández de Elche Grupo de investigación Industrialización de productos de origen ]]></institution>
<addr-line><![CDATA[Alicante ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad de Nariño Grupo de investigación TEA ]]></institution>
<addr-line><![CDATA[San Juan de Pasto ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af6">
<institution><![CDATA[,Universidad de San Buenaventura sede Cali Grupo de investigación de Biotecnología ]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2017</year>
</pub-date>
<volume>15</volume>
<numero>spe2</numero>
<fpage>52</fpage>
<lpage>60</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S1692-35612017000400052&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S1692-35612017000400052&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S1692-35612017000400052&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El interés por los aceites esenciales ha aumentado notablemente por sus propiedades bactericidas, fungicidas y antioxidantes. El objetivo de este estudio fue evaluar la capacidad antibacteriana de aceites esenciales de eucalipto, limón y mandarina frente a bacterias ATCC Staphylococcus aureus y Escherichia coli. La actividad antibacteriana se determinó con la concentración mínima inhibitoria CMI y bactericida CMB, mediante el método de microdilución, con una emulsión estable cuyo diámetro promedio de gota estuvo entre 40 y 63 micras. La composición se determinó por cromatografía de gases acoplado a masas, también se midió la densidad, índice de refracción y acidez. Como resultados, se encontró para los aceites, valores de densidad entre 0,858±0,002 y 0,920±0,003 g/cm3, índice de refracción de 1,469±0,01 y 1,4595±0,0025, índice de acidez entre 5,32±0,02 y 8,08±0,074; la composición de limón y mandarina presentaron compuestos comunes como limoneno, terpineno, octanal y mirceno; en eucalipto se destacaron eucaliptol (1,8 cineol) y pineno. En conclusión, los mejores resultados de inhibición fueron para eucalipto y mandarina frente a la bacteria Gram positiva con una CMI y CMB de 6,8 µL/mL y para la Gram negativa el aceite esencial de cascara de mandarina y eucalipto con una CMI y CMB de 13,2 µL/mL.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The study of essential oils has increased markedly for its bactericidal, fungicidal and antioxidant properties. The objective was to evaluate the antibacterial capacity of essential oils of eucalyptus, lemon and mandarin against bacteria ATCC Staphylococcus aureus and Escherichia coli. The antibacterial activity was determined with the minimal inhibitory concentration MIC and bactericidal MBC by the microdilution method, with a stable emulsion whose average droplet diameter was between 40 and 63 microns. The composition was determined by gas chromatography coupled to mass, the density, refractive index and acidity were also measured. The results. were found for the oils density values &#8203;&#8203;between 0,858 ± 0,002 and 0,920 ± 0,003 g/cm3, refractive index of 1,469 ± 0,01 and 1,4595 ± 0,0025, acid value between 5,32 ± 0,02 and 8,08 ± 0,74; the composition of lemon and mandarin presented common compounds such as limonene, terpinene, octanal and myrcene, eucalyptol (1,8 cineole) and pinene were prominent in eucalyptus. The best inhibition results were for eucalyptus and mandarin versus Gram positive bacteria with a MIC and MBC of 6,8 &#956;L/mL and for Gram negative the essential oil of mandarin and eucalyptus peel with a MIC and MBC of 13,2 &#956;L/mL.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO O estudo de óleos essenciais aumentou significativamente devido às suas propriedades antibacterianas e antioxidantes, fungicidas. O objetivo foi avaliar a capacidade antibacteriana de óleos essenciais de eucalipto, limão e tangerina contra bactérias Staphylococcus aureus ATCC e Escherichia coli. A actividade antibacteriana foi determinada pela CIM a concentração mínima inibitória e CMB bactericida pelo método da microdiluição com uma emulsão estável com um diâmetro médio de gota era entre 40 e 63 microns. A composição foi determinada por cromatografia em fase gasosa acoplada à massa, densidade, índice de refracção e a acidez foi medida. Como resultado, foi encontrado com os valores óleos de densidade entre 0,858 ± 0,002 e 0,920 ± 0,003 g/cm3, índice de refracção de 0,01 ± 1,469 e 1,4595 ± 0,0025, número de ácido entre 5,32 ± 0,02 e 8,08 ± 0,074; a composição de limão e tangerina apresentado compostos comuns, tais como limoneno, terpinene, octanal e mirceno, em eucaliptol eucalipto (1,8 cineol) e pineno foram destacados. Os melhores resultados foram para o eucalipto inibição e tangerina contra bactérias Gram positivas com um MIC e MBC de 6,8 µL/mL e Gram negativo para o óleo essencial de eucalipto e casca de tangerina com um MIC e MBC 13,2 µL/mL.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Bactericida]]></kwd>
<kwd lng="es"><![CDATA[Emulsión]]></kwd>
<kwd lng="es"><![CDATA[Inhibición]]></kwd>
<kwd lng="es"><![CDATA[Microdilución]]></kwd>
<kwd lng="es"><![CDATA[Quimiotipo]]></kwd>
<kwd lng="en"><![CDATA[Bactericide]]></kwd>
<kwd lng="en"><![CDATA[Emulsion]]></kwd>
<kwd lng="en"><![CDATA[Inhibition]]></kwd>
<kwd lng="en"><![CDATA[Microdilution]]></kwd>
<kwd lng="en"><![CDATA[Chemotype]]></kwd>
<kwd lng="pt"><![CDATA[Bactericida]]></kwd>
<kwd lng="pt"><![CDATA[Emulsão]]></kwd>
<kwd lng="pt"><![CDATA[Inibição]]></kwd>
<kwd lng="pt"><![CDATA[Microdiluição]]></kwd>
<kwd lng="pt"><![CDATA[Chemotype]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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