ANTIMICROBIAL ACTIVITY OF YERBA MATE (Ilex paraguariensis) EXTRACT AGAINST MICROORGANISMS ISOLATED FROM CHICKEN MEAT

Abstract

Yerba mate has been studied due to the biological activities already evidenced. This study aimed to evaluate the antimicrobial effect of the addition of yerba mate extracts against Escherichia coli and Proteus mirabilis previously isolated from chicken breast meat using the disk diffusion method. Different extract concentrations were applied (125 mg/ml, 250 mg/ml, 550 mg/ml of yerba mate extract, negative control with saline 0.85% and pure yerba mate) in triplicate and the results were analyzed by the SAS® 5.1. The increase in the concentration of the extract applied resulted in an increase (P<0.0001) in the inhibition zone formed for both bacteria, and it was evident that the inhibition zone for E. coli was smaller compared with the halos for P. mirabilis. It was possible to estimate the concentration of 400 mg/ml as the most efficient for both bacteria. Keywords: Escherichia coli; natural antimicrobial; Proteus mirabilis; yerba mate.

Keywords

• Antimicrobiano natural
• Escherichia coli
• erva-mate
• Proteus mirabilis