Results: 3

Influence of lipids and proteins amounts and pH values on the inhibitory effects of Origanum vulgare L. essential oil against Escherichia coli and Salmonella Typhimurium

Origanum vulgare L. (OVEO) essential oil has been considered a candidate antimicrobial for use in food conservation systems. However, studies on the influence of concomitant variations of different food components or physicochemical parameters on the antibacterial properties of OVEO are scarce. This stud...

Enzyme inhibition and antibacterial potential of 4-Hydroxycoumarin derivatives

The 4-Hydroxycoumarin derivatives are known to show a broad spectrum of pharmacological applications. In this paper we are reporting the synthesis of a new series of 4-Hydroxycoumarin derivatives synthesized through Knovenegal condensation; they were characterized by using UV-Vis, FT-IR, NMR spectroscopi...

Obtención, aislamiento y caracterización de mutantes auxotróficos de salmonella typhinurium

Se comprobó el efecto inductor mutagénico de la luz uv, obteniendo mutantes auxotróficos y morfológicos de salmonella typhimurium. El aislamiento de mutantes auxotróficos mediante la técnica de réplica en placa mejora con el uso de penicilina mediante el método de Hollyday, para la identificació...