<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0188-6266</journal-id>
<journal-title><![CDATA[Acta universitaria]]></journal-title>
<abbrev-journal-title><![CDATA[Acta univ]]></abbrev-journal-title>
<issn>0188-6266</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Guanajuato, Dirección de Investigación y Posgrado]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0188-62662018000400010</article-id>
<article-id pub-id-type="doi">10.15174/au.2018.1817</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Antimicrobial evaluation of plant essential oils against pathogenic microorganisms: In vitro study of oregano oil combined with conventional food preservatives]]></article-title>
<article-title xml:lang="es"><![CDATA[Evaluación antimicrobiana de aceites esenciales de plantas contra microorganismos patógenos: Estudio in vitro del aceite de orégano combinado con conservadores alimenticios convencionales]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Evangelista-Martínez]]></surname>
<given-names><![CDATA[Zahaed]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Reyes-Vázquez]]></surname>
<given-names><![CDATA[Nohemí]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez-Buenfil]]></surname>
<given-names><![CDATA[Ingrid]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Parque Científico y Tecnológico de Yucatán  ]]></institution>
<addr-line><![CDATA[ Yucatán]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,The Center for Research and Applied Technology in Jalisco Northeast Unit ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2018</year>
</pub-date>
<volume>28</volume>
<numero>4</numero>
<fpage>10</fpage>
<lpage>18</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0188-62662018000400010&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0188-62662018000400010&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0188-62662018000400010&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Essential oils (EO) are promising natural antimicrobial additives to control microbial pathogens. This study aims to investigate the antimicrobial activities of plant essential oils and to study the antimicrobial effect of oregano oil (OrO) in combination with food preservatives. The antimicrobial screening showed that Escherichia coli and Salmonella enterica subsp. enterica serovar Typhimurium (Salmonella ser. Typhimurium) appeared to be less susceptible to EO, whereas Staphylococcus aureus and Candida albicans were more affected. The Minimum Inhibitory Concentration (MIC) and Minimum Lethal Concentration (MLC) for laurel, cumin, oregano and rosemary oils showed values ranging from 0.078% to 1.25% (v/v). Also, synergic and viability effects of OrO combined with acetic acid (AcA) showed an additive effect against E. coli and C. albicans, while combination OrO + ascorbic acid (Asc) exhibited the same effect over Salmonella ser. Typhimurium and C. albicans. Therefore, oregano oil in combination with preservatives could be used to control the growth of pathogenic microorganisms for food preservation.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Los aceites esenciales (EO) son aditivos antimicrobianos naturales para el control de microorganismos patógenos. El objetivo del estudio fue investigar la actividad antimicrobiana de aceites esenciales de plantas y el efecto antimicrobiano del aceite de orégano (OrO) combinado con conservadores alimenticios. Las actividades antimicrobianas con los EO mostraron a Escherichia coli y Salmonella enterica subsp. enterica serovar Typhimurium (Salmonella ser. Typhimurium) menos susceptibles que Staphylococcus aureus y Candida albicans. La Concentración Mínima Inhibitoria (MIC, por sus siglas en inglés) y la Concentración Mínima Letal (MLC, por sus siglas en inglés) para los aceites de laurel, comino, orégano y romero fluctuaron entre 0.078% a 1.25% (v/v). Además, el OrO combinado con ácido acético (AcA) tuvo un afecto aditivo contra E. coli y C. albicans, mientras que la combinación OrO con ácido ascórbico (Asc) tuvo el mismo efecto sobre Salmonella ser. Typhimurium y C. albicans. Por tanto, el aceite de orégano combinado con conservadores podría ser empleado para controlar el crecimiento de microorganismos patógenos preservando los alimentos.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Essential oil]]></kwd>
<kwd lng="en"><![CDATA[oregano]]></kwd>
<kwd lng="en"><![CDATA[ascorbic acid]]></kwd>
<kwd lng="en"><![CDATA[synergy]]></kwd>
<kwd lng="en"><![CDATA[lethal curves]]></kwd>
<kwd lng="es"><![CDATA[Aceite esencial]]></kwd>
<kwd lng="es"><![CDATA[orégano]]></kwd>
<kwd lng="es"><![CDATA[ácido ascórbico]]></kwd>
<kwd lng="es"><![CDATA[sinergia]]></kwd>
<kwd lng="es"><![CDATA[curva de letalidad]]></kwd>
</kwd-group>
</article-meta>
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