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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)
Publication Information
Journal of Microbiology and Biotechnology / v.12, no.2, 2002 , pp. 331-335 More about this Journal
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
Antimicrobial activity; MIC and MMC; aqueous extracts of garlic; direct-heating and steam-heating; allicin and alliinase;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
Times Cited By Web Of Science : 5  (Related Records In Web of Science)
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