EVALUACIÓN DEL USO DE ÁCIDOS ORGÁNICOS Y PLANTAS EXTRACTOS COMO INHIBIDORES DE Vibrio parahaemolyticus, EL AGENTE CAUSAL DE LA ENFERMEDAD AHPND, EN LA CRÍA DE CAMARONES

Vibrio parahaemolyticus, a Gram-negative bacterium, is found in marine organisms and can cause diseases in humans and in shrimp farming. To combat its effects, alternative treatments such as organic acids and plant extracts have been investigated. Organic acids act as preservatives, reducing microbial growth by acidifying the cytoplasmic pH of Gram-negative pathogenic bacteria. Plant extracts, rich in aromatic lipophilic compounds, exhibit strong antimicrobial activity. Oregano stands out with antioxidants like carvacrol and thymol, as well as activity against Gram-negative bacteria. Studies indicate that Allium species, such as garlic, have a broad spectrum of antibacterial activity due to their chemical component, allicin. The general objective was: To evaluate the inhibition of organic acids and plant extracts as inhibitory agents of Vibrio parahaemolyticus, the causative agent of AHPND.The bacteria concentration was adjusted in a microplate, reading at an optical density of 610 nm to obtain a concentration of 1×10^8, then serial    dilutions were made down to 1x10^-3. With this data, the inhibition test was carried out in a microplate at an optical density of 610 nm to observe the growth kinetics, using TCA medium, organic acids (OA), organic acids with garlic extract (OAG), organic acids with oregano extract (OAO), distilled water as negative control (-), and oxytetracycline as positive control (+). The percentage of inhibition was calculated using the following formula:

Conclusions: Organic acids without plant extracts have lower inhibitory capacity compared to those containing garlic and oregano extract. Concentrations below 50% do not achieve complete inhibition. It’s crucial to consider plant extracts when evaluating organic acids