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http://dx.doi.org/10.9721/KJFST.2011.43.4.518

Antibacterial Effects of Leek and Garlic Juice and Powder in a Mixed Strains System  

Lee, Eun-Hee (Graduate School of Education, Nutrition Education Major, Hanyang University)
Jang, Keum-Il (Department of Food Science and Technology, Chungbuk National University)
Bae, In-Young (Department of Food and Nutrition, Hanyang University)
Lee, Hyeon-Gyu (Graduate School of Education, Nutrition Education Major, Hanyang University)
Publication Information
Korean Journal of Food Science and Technology / v.43, no.4, 2011 , pp. 518-523 More about this Journal
Abstract
The aim of this study was to evaluate the antimicrobial activities of leek and garlic extract juice and powder against Escherichia coli, Salmonella enteritidis, and Staphylococcus aureus in a single strain and a mixed strains system. Garlic juice and powder showed higher antimicrobial activity against Sta. aureus than that of E. coli or S. enteritidis. The antimicrobial activities of the leek and garlic powders decreased with increasing temperature and time, but stabilized at various pHs. The antimicrobial effects of mixtures of various ratios between the leek and garlic extracts increased with an increase in garlic extract content. No synergistic effects by the leek and garlic mixtures were observed. In a mixed strains system, the antimicrobial effects of leek and garlic powder were similar to those in a single strain system.
Keywords
leek; garlic; foodborne pathogen; antimicrobial effect; mixed strains;
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Times Cited By KSCI : 11  (Citation Analysis)
Times Cited By SCOPUS : 1
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