Sensitivity of food pathogens to garlic (Allium sativum)

被引：107

作者：

Kumar, M ^{[1
]}

Berwal, JS ^{[1
]}

机构：

[1] Haryana Agr Univ, Dept Anim Prod Technol, Hisar 125001, Haryana, India

来源：

JOURNAL OF APPLIED MICROBIOLOGY | 1998年 / 84卷 / 02期

基金：

新加坡国家研究基金会;

关键词：

D O I：

10.1046/j.1365-2672.1998.00327.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The inhibitory activity of garlic (Allium sativum) against Staphylococcus aureus, Salmonella typhi, Escherichia coli and Listeria monocytogenes was measured by the 'turbidity' method. Minimum inhibitory concentration (MIG) of garlic at 80% inhibition level was calculated for these bacteria. All bacterial pathogenic strains tested were inhibited by garlic; E. coli was most sensitive and Listeria monocytogenes was least sensitive. Therefore, garlic has potential for the preservation of processed foods.

引用

页码：213 / 215

页数：3

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