Browse > Article

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

정건섭 (연세대학교 생물자원공학과)
강승연 (연세대학교 생물자원공학과)
김지연 (연세대학교 생물자원공학과)
Publication Information
Microbiology and Biotechnology Letters / v.31, no.1, 2003 , pp. 32-35 More about this Journal
Abstract
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.
Keywords
Garlic; pathogenic bacteria; lactic acid bacteria; antibacterial activity;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By SCOPUS : 4
연도 인용수 순위
1 Sensitivity of food pathogens to garlic(Allium Sativum) /
[ Kumar,M.;J. S. Berwal. ] / J. Appl. Microbiol.   DOI   ScienceOn
2 Antimicrobial activity of naphtoquinones and Allium extracts combined with antibiotics /
[ Didry, N.;L. Dubreuif;M. Pinkas. ] / Pharm. Acta. Helv.
3 Antibacterial activity of garlic extract against Escherichia coli /
[ Kim, Y. S.;K. S. Park;K. H. Kyung;S. T. Shim;H. K. Kim. ] / Kor. J. Food. Sci. Technol.
4 Physico-chemical characteristics of components and their effects on freezing point depression of garlic bulbs /
[ Park,M.H.;J.P.Kim;D.J.Kwon ] / Kor. J. Food Sci. Technol
5 The antibacterial action of garlic, onion, ginger and red pepper juice /
[ Sheo, H. J. ] / J. Kor. Soc. Food sci. Nutr.   과학기술학회마을
6 Identification of antifungal activity subatnces on seedborn disease from garlic and taxus extracts /
[ Chung,I.M.;S.B.Paik ] / Anal. Sci. Technol   과학기술학회마을
7 Antimicrobial activity of extract from spices on lactic acid bacteria related to Kimchi fermentation /
[ Kim,M.K.;H.J.Chung;O.M.Kim;Y.A.Oh;S.D.Kim ] / Kor. J. Post-harvest Sci. Technol. Agri. Products   과학기술학회마을
8 Effect of garlic concentration on growth of microorganisms during kimchi fermentation /
[ Cho,N.C.;D.Y.Jhon;M.S.Shin;Y.H.Hong;H.S.Lim ] / Kor. J. Food Sci. Technol
9 Studies on the antimicrobial and stimulatory factors of garlic(Allium sativum Linn.) /
[ Shashikanth, K. N.;S. C. Basappa;V. S. Muthy. ] / J. Food Sci. Technol.
10 A study on the antibacterial activity of garlic against Escherichia coli O157 /
[ Choi, H. K. ] / Journal of Korean Practical Arts Education
11 Natural microflora of prepeeled garlic and their resistance to garlic antimicrobial activity /
[ Shim,S.T.;K.S.Kyung ] / Food Microbiol   DOI   ScienceOn
12 Antibacterial effect of garlic extract on Vibrio parahaemolyticus in fish meat /
[ AkikomS.;T.Michinori;I.Miyako ] / J. Food Hygienic Soc.   DOI   ScienceOn
13 Antimicrobial activity an distilled components of garlic (Allium sativum L.) and ginger (Zingiber officinale Roscoe) /
[ JI,W.D.;M.S.Jeong;H.C.Chung;S.J.Lee;Y.G.Chung ] / Agric. Chem. Biotechnol
14 Antibacterial activity of garlic powder against Escherichia coli O-157 /
[ Sasaki, J.;T. Kita;K. Ishita;H. Uchisawa;H. Matsue. ] / J. Nutr. Sci. Vitaminol.   DOI   ScienceOn
15 growth inhibition of garlic juice on the microorganisms /
[ Ji, W. D.;M. S. Jeong;U. K. Choi;D. H. Choi;Y. G. Chung. ] / Agric. Chem. Biotechnol.