<?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>2340-9894</journal-id>
<journal-title><![CDATA[Ars Pharmaceutica (Internet)]]></journal-title>
<abbrev-journal-title><![CDATA[Ars Pharm]]></abbrev-journal-title>
<issn>2340-9894</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Granada]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2340-98942019000200119</article-id>
<article-id pub-id-type="doi">10.30827/ars.v60i2.8682</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Uso de la miel de Apis mellifera en agar base para diferenciar cepas bacterianas con característica oxidativa-fermentadora]]></article-title>
<article-title xml:lang="en"><![CDATA[Use of honey of Apis mellifera on base agar to differentiate bacterial strains with oxidative-fermenting characteristic]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vilchez Cáceda]]></surname>
<given-names><![CDATA[Héctor]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cervantes Ganoza]]></surname>
<given-names><![CDATA[Luis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Inocente Camones]]></surname>
<given-names><![CDATA[Miguel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Inca Garcilaso de la Vega Facultad de Ciencias Farmacéuticas y Bioquímica ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Peru</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Inca Garcilaso de la Vega Facultad de Estomatología ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Peru</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2019</year>
</pub-date>
<volume>60</volume>
<numero>2</numero>
<fpage>119</fpage>
<lpage>124</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S2340-98942019000200119&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S2340-98942019000200119&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S2340-98942019000200119&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Objetivo:  Evaluar el uso de la miel de Apis mellifera (miel de abeja) en agar base como diferenciador de oxidante-fermentador de carbohidratos en cepas de Escherichia coli ATCC 25922 y Pseudomonas aeruginosa ATCC 29212.  Métodos:  Se realizó un tamizaje fitoquímico preliminar de la miel de abeja. Para evaluar el uso del agar con miel de abeja como diferenciador oxidativo-fermentador, se emplearon 96 tubos de cultivo que contienen 10 mL de agar base aleatorizadas y divididas en cuatro grupos de 24 tubos: grupo I agar base con miel y Escherichia coli ATCC 25922, grupo II agar base con miel y Pseudomonas aeruginosa ATCC 29212, grupo III agar OF (Basal Medium acc. To Hugh and Leifson, Merck) con Escherichia coli ATCC 25922, y el grupo IV agar OF con Pseudomonas aeruginosa ATCC 29212; siendo el agar OF estándar. Se consideraron dos criterios de evaluación: Oxidación y Fermentación de los carbohidratos.  Resultados:  La miel de abeja presenta alcaloides, triterpenoides y compuestos fenólicos. Se determinó el calificativo de Bueno (100%) para el agar con miel de abeja y Escherichia coli ATCC 25922, y agar con miel de abeja y Pseudomonas aeruginosa ATCC 29212; comparado con el agar OF.  Conclusión:  El uso del agar con miel de Apis mellifera (miel de abeja) ha evidenciado ser bueno como alternativa al agar OF (Basal Medium acc. To Hugh and Leifson) para diferenciar Escherichia coli ATCC 25922 y Pseudomonas aeruginosa ATCC 29212 como oxidantes y fermentadoras de carbohidratos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Objective:  To evaluate the use of Apis mellifera (honey) on base agar as an oxidant-carbohydrate fermentor differentiator in strains of Escherichia coli ATCC 25922 and Pseudomonas aeruginosa ATCC 29212.  Methods:  Preliminary phytochemical screening of honey was carried out. Using agar with bee honey as an oxidative-fermenter differentiator, use 96 culture tubes containing 10 ml of randomized base agar and divided into four groups of 24 tubes: group I base agar with honey and Escherichia coli ATCC 25922, group II agar base with honey and Pseudomonas aeruginosa ATCC 29212, group III agar OF (basal medium according to Hugh and Leifson, Merck) with Escherichia coli ATCC 25922, and group IV agar OF with Pseudomonas aeruginosa ATCC 29212; being the standard OF agar. Two evaluation criteria were considered: Oxidation and Fermentation of carbohydrates.  Results:  Bee honey has alkaloids, triterpenoids and phenolic compounds. The qualifier of Good (100%) was determined for the grip with honey and Escherichia coli ATCC 25922, and agar with honey and Pseudomonas aeruginosa ATCC 29212; compared with the agar OF.  Conclusion:  The use of agar with honey of Apis mellifera has been shown as good as an alternative to agar OF (Basal medium according to Hugh and Leifson) to differentiate Escherichia coli ATCC 25922 and Pseudomonas aeruginosa ATCC 29212 as oxidants and carbohydrate fermentors.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Apis mellifera]]></kwd>
<kwd lng="es"><![CDATA[miel de abeja]]></kwd>
<kwd lng="es"><![CDATA[oxidación de carbohidratos]]></kwd>
<kwd lng="es"><![CDATA[fermentación de carbohidratos]]></kwd>
<kwd lng="en"><![CDATA[Apis mellifera]]></kwd>
<kwd lng="en"><![CDATA[honey]]></kwd>
<kwd lng="en"><![CDATA[carbohydrate oxidation]]></kwd>
<kwd lng="en"><![CDATA[carbohydrate fermentation]]></kwd>
</kwd-group>
</article-meta>
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