Observación de la actividad antimicrobiana del ajo (Allium sativum) en el laboratorio de Educación Secundaria
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- José Pedro López Pérez (ES)
Abstract
El ajo (Allium sativum) ha sido utilizado desde tiempos inmemorables, tanto para uso culinario como por sus propiedades terapéuticas. En esta comunicación se ensaya (in vitro) la propiedad antimicrobiana de este alimento frente a bacterias presentes en la superficie de la piel.
Palabras clave: Microbiología; Etnobotánica; Actividad antimicrobiana; Ajo.
Observation of the garlic antimicrobial activity (Allium sativum) in compulsory Secondary Education laboratory
Garlic (Allium sativum) has been used since time immemorial, both for cooking and for its therapeutic properties. In this communication the antimicrobial property of this food is tested (in vitro) against bacteria found on the skin surface.
Keywords: Microbiology; Ethnobotany; Antimicrobial activity; Garlic.
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