Antibacterial effect of tocosh of potato (Solanum tuberosum Var. Hualash) on Salmonella entérica serovar Typhimurium ATCC 13311; [Efeito antibacteriano da batata tocosh (Solanum tuberosum Var. Hualash) sobre Salmonella enterica subespécie enterica sorovar Typhimurium ATCC 13311]

Mamani H.J.H.; Castro R.A.G.; Medina M.P.L. · Revista Lasallista de Investigacion (2022) · DOI: 10.22507/rli.v19n2a4

Resumen

Introduction: potato tocosh is a derivative of the Andean potato used for human consumption, due to its nutritional properties. However, thanks to the manufacturing process, a natural microbial flora with antibacterial activity develops. Objective: to evaluate the antibacterial effect of potato tocosh (Solanum tuberosum Var. Hualash), on Salmonella enterica subspecies enterica serovar Typhimurium. Materials and Methods: for the investigation, the bacterial strain was isolated from a natural medium and the standard solution was prepared 0.78 g/ml of tocosh extract. 14 aliquots with different volumes ranging from 2.50 μl to 49.50 μl were extracted. The antibacterial evaluation was performed with the Kirby Bauer technique, inoculating aliquots in sensitivity discs, placing them in Petri dishes with Muller Hinton agar, seeded with Salmonella enterica. Results: according to the Duraffourd scale (sensitivity level), with 11.97 mg of tocosh no antibacterial effect was recorded. Between 13.96 mg and 23.94 mg of tocosh, there was an antibacterial effect at a limit sensitivity level, with 29.92 mg of tocosh the effect is very sensitive, and with 39.49 mg a highly sensitive level was recorded. Conclusions: potato tococh developed natural biocomponents that had an antibacterial effect on Salmonella enterica serovar Typhimurium ATCC 13311 from 13.96 mg. This property of tocoh could be used as a biopreservative in food.

Instituciones: Universidad Nacional Jorge Basadre Grohmann