in vitro antibacterial effect of ethanol extract from the leaves of Theobroma Cacao l" cacao about Escherichia Coli Enterohemorragica (EHEC) - 2021

Este estudio fue evaluar el efecto antibacteriano in vitro del extractos etanolicos de las hojas de Theobroma cacao L “cacao” sobre Escherichia coli enterohemorrágica (ECEH). METODOLOGIA:método científico, el diseño experimental, observacional y correlacional, dos cepas bacterianas de la especie de ECEH y cuatro concentraciones del extracto etanólico de Theobroma cacao L “cacao”. RESULTADOS: Se obtuvo halos de inhibición para la cepa 1 ECEH de 24.25mm, 26.75mm, 32.5mm y 37mm; la cepa 2 de ECEH obtuvo halos de inhibición de 23.75mm, 23.25mm, 25.5mm y 25.5mm CONCLUCION: que los extractos etanólicos trabajados tuvieron efecto inhibitorio sobre las cepas de ECEHThis study was to evaluate the in vitro antibacterial effect of ethanolic extracts of Theobroma cacao L "cacao" leaves on enterohemorrhagic Escherichia coli (EHEC). METHODOLOGY: scientific method, experimental, observational and correlational design, two bacterial strains of EHEC species and four concentrations of ethanolic extract of Theobroma cacao L "cacao". RESULTS: Inhibition halos were obtained for ECEH strain 1 of 24.25mm, 26.75mm, 32.5mm and 37mm; ECEH strain 2 obtained inhibition halos of 23.75mm, 23.25mm, 25.5mm and 25.5mm CONCLUSION: that the ethanolic extracts worked had inhibitory effect on the ECEH strain