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Comparison of Antibacterial Activities of Garlic Juice and Heat-treated Garlic Juice  

Chung, Kun-Sub (Department of Biological Resources and Technology, Yonsei University)
Kim, Ji-Yeon (Department of Biological Resources and Technology, Yonsei University)
Kim, Young-Min (Department of Biological Sciences, Hannam University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.3, 2003 , pp. 540-543 More about this Journal
Abstract
Antibacterial activities of garlic and heat-treated garlic juices on food-poisoning and lactic acid bacterial were examined. Aqueous extract of garlic juice showed bacteriocidal effect against both types of bacteria. Food-poisoning and lactic acid bacterial counts decreased at over 0.5 and 1.5% (w/v) garlic juice. Heat-treated garlic juice, which showed lower antibacterial effect than garlic juice against food-poisoning bacteria, had no significant antibacterial effect against Bifidobacterium, but instead increased Bifidobacterium count.
Keywords
garlic; food poisoning bacteria; lactic acid bacteria; Bifidobacterium;
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