| Summary: | Yerba mate (Ilex paraguariensis) is a plant species with diverse nutritional and medicinal properties, whosecrushed dried leaves are made into infusions. The antibacterial activity of dried hydroalcoholic extracts of yerba mate elaborated on bacteria of importance in food has been evaluated (Escherichia coli, Salmonella Enteritidis, Pseudomonas aeruginosa and Staphylococcus aureus) by agar diffusion methods. The minimum inhibitory concentration and the minimum bactericidal concentration have been determined. Preliminary phytochemical analysis has been made and total polyphenols have been quantified. Staphylococcus aureus and Salmonella Enteritidis were inhibited by the extracts. The hydroethanolic extract (60:40) has shown greater inhibitory capacity. Staphylococcus aureus presented a greater inhibition halo size with MIC/MBC of 0.78/0.78 mg/mL. The presence of tannins, flavonoids, saponins and a total polyphenol content of 24.47 g EAG/100 g dry sample have been found. The extracts obtained could be used as potential natural preservatives in foods.
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ANTIBACTERIAL ACTIVITY OF PESCHIERIA australis (Müell) Miers. ON STAPHYLOCOCCUS AUREUS AND BACILLUS SUBTILIS