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Effect of Heating Temperature on Antimicrobial Activities of Garlic Juice  

Ko, Myung-Soo (Department of Food Science and Biotechnology, Dongnam Health College)
Yang, Jong-Beom (Department of Food Science and Biotechnology, Dongnam Health College)
Publication Information
Food Science and Preservation / v.15, no.4, 2008 , pp. 568-575 More about this Journal
Abstract
The antimicrobial activities of raw garlic and garlic juice heated for 30 min at $65^{\circ}C,\;80^{\circ}C,\;and\;95^{\circ}C$ were investigated. Activities against food poisoning bacteria were measured. Raw garlic and garlic juice heated at $65^{\circ}C$ showed strong antimicrobial activities, but the antimicrobial activity of garlic juice heated at $80^{\circ}C$ was much less, and no antimicrobial activity was seen in garlic juice heated at $95^{\circ}C$. Raw garlic and garlic juice heated at $65^{\circ}C$ completely inhibited the growth of Bacillus subtilis, Bacillus cereus, Staphylococcus aureus, Salmonella typhymurium, and Salmonella enteritidis at levels below 0.2%(w/v) of garlic solids. The inhibitory effects of garlic juice heated at $80^{\circ}C$ were much lower, against all bacteria tested.
Keywords
heating temperature; garlic juice; antimicrobial activity; food poisoning bacteria;
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Times Cited By KSCI : 8  (Citation Analysis)
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