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Antimicrobial Activity of Garlic Extracts according to Different Cooking Methods  

Kim Yong Doo (Dept. of Food Science and Technology, Sunchon National University)
Kim Ki Man (Dept. of Food Science and Technology, Sunchon National University)
Hur Chang Ki (Dept. of Food Science and Technology, Sunchon National University)
Kim Eun Sun (Gwangju City Health and Environment Research Institute)
Cho In Kyung (Dept. of Food Science and Technology, National University)
Kim Kyung Je (Gwangju City Health and Environment Research Institute)
Publication Information
Food Science and Preservation / v.11, no.3, 2004 , pp. 400-404 More about this Journal
Abstract
This study was conducted to find the antimicrobial activity of garlic extracts by various processing methods(boiled, pan fried, microwave heated, pickled). Ethanol and water extracts from garlic sample were prepared and antimicrobial activities were determined against 10 microoganisms ; food borne pathogens, food poisoning microoganisms, food-related bacteria and yeasts. The ethanol extracts from the fresh and pickled garlic showed antimicrobial activities for test microoganisms, except lactic acid bacteria and yeast. However, the antimicrobial activities were decreased by heat treatment. The minimum inhibitory concentration(MIC) of the fresh garlic extracts was determined to 0.1 mg/mL against an gram positive bacterium and 0.5 mg/mL against an gram negative bacterium. The antimicrobial activities of the ethanol extracts were affected by heating methods and not by pHs.
Keywords
garlic, extract; antimicrobial activity; minimum inhibitory concentrations(MIC),; various processing methods;
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