• Journal of Environmental Health Sciences
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• v.35 no.2
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• pp.95-99
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• 2009

This study was performed to investigate the possible effect of garlic produced in Korea on the inhibition/reduction of growth of A. parasiticus, a toxigenic strain. The effect was studied using different concentrations of freeze-dried garlic in potato-dextrose agar (PDA) and/or in yeast-extract sucrose (YES) broth at $25^{\circ}C$ for 15 days. While inhibition of the fungal growth due to increasing the concentration of garlic was observed, the more remarkable effect was observed on the ninth day. Reduction of fungal diameter as a result of addition of garlic on PDA was observed to range between 3.4% to 20.1 % while reduction of mycelial weight in YES broth ranged from 9.9% to 30.5%. The 0.5% and 1.0% concentrations of garlic significantly reduced fungal diameter in PDA on the 9th day, while 0.1 %, 0.5%, and 1.0% concentrations of garlic significantly reduced the mycelial weight in YES broth (p<0.05). Dose-response relationships were observed between the concentration of garlic and inhibition of growth both in solid culture and in liquid culture. This study indicates that garlic could be an effective inhibitor at a human consumption level of the growth of A. parasiticus. More research is needed to study the inhibitory effects of the main active component of garlic.

• Journal of Environmental Health Sciences
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• v.10 no.2
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• pp.89-97
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• 1984

The possible effects of garlic (Aliium sativurn L.) extract on growth and aflatoxin production by Aspergillus parasiticus R- 716 were investigated. Various solvent extracts of garlic strongly inhibited growth and sporulation by Aspergillus parasiticus R-716, and effective solvents used for extraction of garlic were chloroform, benzene, and water-chloroform. The growth and aflatoxin production decreased with the increase in extract concentration, and extract equivalent 1.5g of raw garlic weight in 25ml SLS medium completely inhibited, and at a level of 1.25g garlic, total aflatoxin was reduced 64% (472 ${\mu}g$/25ml) of that produced in the control (1, 352 ${\mu}g$/25 ml). During cultivation inhibitory rate of growth was reduced from 89.1% to 40% and aflatoxin $B_2$, $G_1$ production increased with the laps of time. Especially garlic extract appeared to have a stimulatory effect on lipid accumulation on the contrary aflatoxin production.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.2
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• pp.160-169
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• 2000

This study was conducted to understand the inhibitory garlic and ginger against the growth of food born pathogenic bacteria. Juice was prepared from the raw spices by using an electric homogenizer and membrane filter. Dry-powdered spices were treated with double distilled water and 70% ethanol to extract the antibacterial substances, respectively. Growth inhibitory effects of juice and extracts of the spices were monitored by using bacterial strains such as B. subtilis, L. moncytogenes, S. aureus,E. coli O157 : H7, P. aeruginosa, and S. typhimurium. On a solid medium where E. coli and S. aureus cells were grown, ginger juice formed inhibitory zone at the concentrations of 2-10% by paper disc test. The Bone formed by ginger juice was wider and more transparent than that formed by garlic juice on the same concentration.1. monocytogenes and B. subtilis were more sensitive to garlic juice than others, and stopped growing at 2% garlic juice. Ginger juice showed the growth inhibition by 30-50% at 1.0% concentration. On the contrast, P. aeruginosa which resisted to the garlic juice was the most sensitive to ginger juice. Water extract of garlic was not effective to inhibit the bacterial growth, while 2% ginger extract completely inhibited the growth of E. coli and S. aureus. Alcohol extract of ginger inhibited the growth of bacteria at the concentration of 0.3%. This growth inhibition is almost 10 times lower than that of the garlic extract. It was clear that ginger had more potential than garlic as an inhibitor to control the growth of the indicator organisms.

• Applied Biological Chemistry
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• v.41 no.1
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• pp.1-5
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• 1998

In order to investigate antimicrobial substances from natural spices, the effects of garlic juice and ginger juice on the growth of microorganisms were investigated. It was showned that garlic juice inhibited the growth of bacteria, yeasts and fungi but ginger juice did not inhibit the growth of bacteria and yeasts. As result of concentration effect of garlic juice on the growth of microorganisms, the higher concentration of garlic juice was employed, the more growth inhibition was obtained. Comparing the specific growth rate at various concentration of garlic juice, the inhibition effect on yeast appeared much higher than that on bacteria.

• Journal of Environmental Science International
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• v.33 no.1
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• pp.59-65
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• 2024

The objective of this study were to assess rooftop urban agriculture and analyze the differences in soil, growth, physiology, and productivity to elucidate the effect of companion planting with various plants, including lettuce (Lactuca sativa), rosemary (Salvia rosmarinus), marigold (Tagetes patula), Korean perilla (Perilla frutescens), and garlic chives (Allium senescens). Measurements were taken every other week from May to August 2023, totaling eight measurement. Regarding the characteristics of the soil planted with lettuce and aromatic plants, the combined planting of lettuce and garlic chives created a favorable soil environment for plant growth. Consequently, the best growth was observed when lettuce and garlic chives were companion planted. Companion planting of lettuce and garlic chives appears to be the most efficient concerning growth and physiology. The productivity of companion planting lettuce and aromatic plants also showed high-quality lettuce when lettuces and garlic chives were companion planted. Therefore, companion planting of lettuces and garlic chives in rooftop urban agriculture is suitable for growth, physiology, and productivity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.870-874
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• 2000

This study was designed to investigate the cytotoxic effect of methanol extract of garlic, onion and those mixture on two kinds of human lung cancer cell lines (NCI-H522, NCI-H596) using MTT assay. MeOH extract of garlic, onion and those mixture showed cytotoxic effect on both NCI_H522 and NCI-H596. The growth of the cancer cells exposed to medium containing garlic, onion extracts and those mixture was inhibited dose-dependently. The growth of NCI-H522 was inhibited more in the garlic extract than in the onion extract, but that of HCI-H596 was inhibited highese in the onion extract. IC50 values of garlic extract on NCI-H522 and NCI-H596 were 0.84 mg/mL, 0.88 mg/mL and those of onion extract were 1.04 and 0.79, respectively. and the mixture of garlic and onion extracts also inhibited the growth of both NCI-H522 and NCI-H596 cells.

• Journal of fish pathology
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• v.23 no.3
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• pp.409-420
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• 2010

Effects of various concentrations of garlic powder and garlic extract in the diets on growth, serum chemistry and immune response of olive flounder were determined. Thirty-five juvenile fish averaging 5.1 g were randomly distributed into 21 of 180 L flow-through tanks. Seven experimental diets with various concentrations of garlic powder (GP) and garlic extract (GE) were prepared in triplicate: GP-0 without garlic supplementation, GP-0.5, GP-1, GP-2, GP-3 and GP-5 diets containing garlic powder at the concentrations of 0.5, 1, 2, 3 and 5%, respectively at the expense of wheat flour and finally, GE-0.4 diet containing 0.4% garlic extract were prepared. At the end of the 8-week feeding trial, serum chemistry of fish was measured. In addition, twenty fish from each tank were artificially infected with E. tarda for the following 96 h to monitor cumulative mortality. Weight gain of fish fed GP-0 diet was higher than that of fish fed GP-1, GP-2, GP-3 and GP-5 diets. No difference in serum criteria (total protein, glucose, glutamate oxaloacetate transaminase, cholesterol and triglyceride levels) of olive flounder was found among the experimental diets except for glutamate pyruvate transaminase. Lysozyme activity of fish fed GP-0, GP-1, GP-3 and GE-0.4 diets was higher than that of fish fed GP-5 diet. The highest cumulative mortality was 93.3% in fish fed GP-0 diet at 96 h after E. tarda infection, followed by GP-3, GP-1, GP-5, GP-2, GP-0.5 and GE-0.4 diets. In considering these results, dietary inclusion of garlic powder and garlic extract has no distinctive positive effect on improvement in growth, serum chemistry and immune response of olive flounder in this experimental conditions, therefore, its application should be carefully considered.

• Food Science of Animal Resources
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• v.34 no.5
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• pp.638-646
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• 2014

The effects of two levels (1.4 vs 2.8%) of fresh garlic on lipid oxidation and microbial growth in pork patties were evaluated. Hunter color (L, a, b), pH, thiobarbituric acid reactive substances (TBARS), oxidative volatile compounds, total bacteria and Enterobacteriaceae in the pork patties with or without fresh garlic were measured during storage at $4^{\circ}C$. Addition of fresh garlic decreased redness (a), while increased pH and yellowness (b) values of the fresh pork patties were observed, regardless of the levels added. The TBARS values of the pork patties were increased with the addition of fresh garlic (p<0.05). Similar results were observed in oxidative volatile compounds. A total of 13 volatile compounds were detected in the patties (5 sulfur-containing compounds, including allyl mercaptan, allyl methyl sulfide, diallyl sulfide, methyl-(E)-propenyl-disulfide, and diallyl disulfide, and the 8 other oxidative compounds, including 1-pentanol, hexanal, 1-hexanol, heptanal, (E)-2-heptenal, 1-octen-3-ol, (E)-2-octenal and nonanal). Fresh garlic accelerated development of oxidative products in the pork patties, especially hexanal and the total oxidative volatile compounds. However, the addition of 1.4 and 2.8% of fresh garlic inhibited the growth of total bacteria and Enterobacteriaceae, indicating low total bacterial counts and Enterobacteriaceae than the controls.

• Korean Journal Plant Pathology
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• v.14 no.6
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• pp.594-597
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• 1998

The optimal quantity of inoculum was determined to screen resistance of garlic cultivars against Sclerotium cepivorum and 30 cultivars was tested. The growth of the pathogen in detached roots, Disease incidence was increased when the inoculum density was raised form 10 to 100 sclerotia. The optimal inoculum density to differentiate resistance or susceptibility of garlic cultivars was seemed to be 50 sclerotia. The cultivars collected from England, Japan, Nepal and Turkey, and cultivars such as common red, PI1356104 and PI135693 were less than the other cultivars in their disease incidence. The growth of S. cepivorum in detached roots varied from 23 to 33 mm according to garlic cultivars. There was no relationship between the disease incidence and the growth in detached roots. The sclerotial germination was increased significantly when root extract was extract was added. The addition of only distilled water resulted in 13% germination, but the addition of 0.25 g of root extract in 100 ml distilled water resulted in more than 85% germination. There was no difference in the stimulation of sclerotial germination among cultivars which showed different resistance.

• Korean Journal of Soil Science and Fertilizer
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• v.47 no.6
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• pp.571-578
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• 2014

The garlic cultivation area is moved by change of grown environment due to global warming. It is important to predict changes in cultivation area, quantity and quality of each crop. This study was carried out to estimate the yield and response of garlic growth by the rapid temperature changes in the greenhouse with thermostat control system. Seedlings of Namdo garlic were planted on September 27, 2012 and harvested on May 30, 2013. The used treatments for a rapid temperature change in March-April-May were T0 (control): $6.0-10.4-17.2^{\circ}C$, T1: $6.0-5.4(-5)-17.2^{\circ}C$, T2: $6.0-10.4-22.2(+5)^{\circ}C$ and T3: $6.0-5.4(-5)-22.2(+5)^{\circ}C$. Total dried weight per plant of garlic significantly increased by 5.0% for T2, but T1 and T3 decreased by 12.5 and 4.6%, respectively, compared to T0. Total yields of bulb within the temperature change as T2 and T0 increased significantly (p<0.05), as compared to T1. Decreasing temperature significantly (p<0.05) reduced plant height, SPAD reading, crude protein and fiber contents etc., as compared to T0 and T2. ABA contents gradually increased with time but IAA content rapidly decreased. Conclusively, growth and yield of garlic were more affected by decreased temperature than increased temperature at bulb development stage.