한국미생물·생명공학회지 (Microbiology and Biotechnology Letters)

  • 제31권1호
  • /
  • Pages.32-35
  • /
  • 2003
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  • 1598-642X(pISSN)
  • /
  • 2234-7305(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
권호 표지

병원성 세균과 젖산균에 대한 마늘의 항균작용

The Antibacterial Activity of Garlic Juice Against Pathogenic Bacteria and Lactic Acid Bacteria.

  • 정건섭 (연세대학교 생물자원공학과) ;
  • 강승연 (연세대학교 생물자원공학과) ;
  • 김지연 (연세대학교 생물자원공학과)
  • 발행 : 2003.03.01
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초록

This study was carried out to determine the inhibitory effect of garlic juice against Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella typhimurium, Shigella flexneri. Staphylococcus aureus, Streptococcus mutans, Virio. parahaemolyticus which are food pathogenic bacteria and Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus casei, Lactobacillus plantarum, Lactococcus. lactis, Leuconostoc mesenteroides which are lactic acid bacteria. An aqueous extract of garlic was bacteriocidal against Gram-positive and Gram-negative bacteria in all concentrations (0.1∼2.5(w/v)%) tested in this experiment. Especially 0.5(w/v)% garlic juice inactivated completely E. coli, S. typhimurium, S. flexineri, V. parahaemolyticus and 1.0(w/v)% garlic juice perfectly reduced P. aeruginosa, S. mutans. Generally, the experiment result indicate that garlic juice restrains the growth of the pathogenic bacteria better than the lactic acid bacteria. Therefore, garlic has potential for the preservation of processed foods.

키워드

참고문헌

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