Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Effect of Heat Treatments on the Antimicrobial Activities of Garlic (Allium sativum)

  • Kim, Jeong-Youn (Department of Food Science and Technology, College of Industrial Sciences, Chung-Ang University) ;
  • Lee, Young-Chun (Department of Food Science and Technology, College of Industrial Sciences, Chung-Ang University) ;
  • Kim, Keun-Sung (Department of Food Science and Technology, College of Industrial Sciences, Chung-Ang University)
  • Published : 2002.04.01
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Abstract

Aqueous extracts of garlic (Allium sativum) preparation were prepared after the samples were exposed to various heat treatments. A quantitative assessment of antimicrobial activities was carried out by determining the minimum inhibitory and microbicidal concentrations (MICs and MMCs) of the various extracts against some selected bacteria and fungi. The antimicrobial activity of garlic decreased as the heating temperature increased. This fact implies that alliinase may be the most critical rate-determinant to produce the activity when garlic is heated.

Keywords

References

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