STAPHYLOCOCCAL GROWTH AND ENTEROTOXINS (A-D) AND THERMONUCLEASE SYNTHESIS IN THE PRESENCE OF DEHYDRATED GARLIC

被引：28

作者：

GONZALEZFANDOS, E ^{[1
]}

GARCIALOPEZ, ML ^{[1
]}

SIERRA, ML ^{[1
]}

OTERO, A ^{[1
]}

机构：

[1] UNIV LEON,FAC VET,DEPT HIGIENE & TECNOL ALIMENTOS,E-24071 LEON,SPAIN

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1994年 / 77卷 / 05期

关键词：

D O I：

10.1111/j.1365-2672.1994.tb04400.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 inhibition of Staphylococcus aureus growth and enterotoxin and thermonuclease production by various concentrations of garlic (Allium sativum) was studied in BHI broth. The growth of Staph. aureus was inhibited by dehydrated garlic at levels of 1.5% (w/v) and over. Enterotoxins A, B and C-1 were only detectable in broth containing < 1% of garlic while enterotoxin D was produced at a level of 2%. Garlic also inhibited thermonuclease (TNAse) production, complete inhibition being observed at levels greater than or equal to 1.5%. TNAse was not always detected when enterotoxin was present.

引用

页码：549 / 552

页数：4

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