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dc.contributor.author
Tejerina, Marcos Raul
dc.contributor.author
Cabana, Maria José
dc.contributor.author
Sánchez, Ana Carina
dc.contributor.author
Benitez Ahrendts, Marcelo Rafael
dc.date.available
2021-10-05T19:36:49Z
dc.date.issued
2020-12
dc.identifier.citation
Tejerina, Marcos Raul; Cabana, Maria José; Sánchez, Ana Carina; Benitez Ahrendts, Marcelo Rafael; Antibacterial effect of argentinian pollens and honeys; Faculty of Biotechnology and Food Sciences; Journal of Microbiology, Biotechnology and Food Sciences; 10; 3; 12-2020; 381-384
dc.identifier.issn
1338-5178
dc.identifier.uri
http://hdl.handle.net/11336/142753
dc.description.abstract
Honey and pollen are considered functional foods, due to their multiple properties since they have a great diversity of active principles according to their botanical origin. The aim of this work was to analyze the antimicrobial effect of pollens and honeys from different origins of Argentina against the antibiotic resistant Shigella flexneri, enteropathogenic Escherichia coli and Salmonella typhi. Honey samples showed a significant effect over the inhibition of them, being higher in Salmonella. Pollen inhibited Shigella and Salmonella and showed no effect on Escherichia. The concentration of total phenols was higher in pollen than in honey. The highest value observed in honey was 7.48 mg/L in a sample from Entre Ríos, and it was 8.66 mg/L in pollen from Neuquén.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Faculty of Biotechnology and Food Sciences
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by/2.5/ar/
dc.subject
SHIGELLA FLEXNERI
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ENTEROPATHOGENIC ESCHERICHIA COLI
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SALMONELLA TYPHI
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HONEY
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POLLEN
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PHENOLS
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Biología Celular, Microbiología
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Ciencias Biológicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Antibacterial effect of argentinian pollens and honeys
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2021-08-25T19:40:47Z
dc.journal.volume
10
dc.journal.number
3
dc.journal.pagination
381-384
dc.journal.pais
Eslovaquia
dc.journal.ciudad
Nitra
dc.description.fil
Fil: Tejerina, Marcos Raul. Universidad Nacional de Jujuy. Instituto de Ecorregiones Andinas. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Ecorregiones Andinas; Argentina. Universidad Nacional de Jujuy. Facultad de Ciencias Agrarias; Argentina
dc.description.fil
Fil: Cabana, Maria José. Universidad Nacional de Jujuy. Facultad de Ciencias Agrarias; Argentina
dc.description.fil
Fil: Sánchez, Ana Carina. Universidad Nacional de Jujuy. Facultad de Ciencias Agrarias. Unidad de Análisis Palinológicos. Laboratorio de Palinología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Benitez Ahrendts, Marcelo Rafael. Universidad Nacional de Jujuy. Facultad de Ciencias Agrarias; Argentina
dc.journal.title
Journal of Microbiology, Biotechnology and Food Sciences
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.15414/jmbfs.2020.10.3.381-384
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.jmbfs.org/issue/december-january-2020-21-vol-10-no-3/
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