Advanced SearchSearch Tips
Quality Characteristics and Inhibitory Activity against Staphylococcus aureus KCCM 40510 of Yogurts Manufactured with Garlic Juice
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Quality Characteristics and Inhibitory Activity against Staphylococcus aureus KCCM 40510 of Yogurts Manufactured with Garlic Juice
Lee, Seung-Gyu; Lee, Yeon-Jung; Kim, Min-Kyung; Han, Gi-Sung; Jeong, Seok-Geun; Jang, Ae-Ra; Chae, Hyun-Seok; Kim, Dong-Hun; Ham, Jun-Sang;
  PDF(new window)
This study was carried out to fortify the antimicrobial activity of yogurt by adding garlic juice to it. A raw garlic bulb was grated and heated with Glycyrrhiza uralensis to improve its antimicrobial activity and palatability. Yogurt was made with 0, 4, 8, and 12% garlic juice, and was evaluated in terms of its lactic starter growth, physico-chemical characteristics, growth inhibitory activity against Staphylococcus aureus KCCM 40510, and sensory characteristics. The garlic juice significantly increased the growth of the yogurt starter (p<0.05), which was highest with the addition of 4% garlic juice. Significant (p<0.05) inhibition of S. aureus KCCM 40510 occurred with the addition of 12% garlic juice. The preference was lowered with the addition of garlic juice, but the addition of 4% garlic juice showed no significant difference (p>0.05). To increase the antimicrobial activity of yogurt with the addition of garlic juice, further studies on the increase in the palatability of garlic juice are necessary.
yogurt;garlic;antimicrobial activity;
 Cited by
김치에서 분리한 Lactobacillus plantarum LHC52의 항균활성과 요구르트의 관능성 연구,이승규;한기성;정석근;오미화;장애라;김동훈;배인휴;함준상;

한국축산식품학회지, 2010. vol.30. 2, pp.328-335 crossref(new window)
김치에서 분리한 Lactobacillus plantarum LHB55의 항균성과 요구르트 제조 적합성 연구,이승규;이연정;김민경;한기성;정석근;오미화;장애라;김동훈;배인휴;함준상;

Journal of Animal Science and Technology, 2010. vol.52. 2, pp.141-148 crossref(new window)
Effects of White Lotus Extracts on Sleeping, Chloride Influx, and Oxidation,Oh, Suk-Heung;Yu, Jin-Ju;Kim, Hae-Jin;Oh, Ki-Wan;Eun, Jae-Soon;

Food Science and Biotechnology, 2011. vol.20. 4, pp.949-954 crossref(new window)
Physiological Activities of Fermented Garlic Broth during Fermentation, Korean Journal of Food Preservation, 2012, 19, 3, 406  crossref(new windwow)
A Study on the Sensory Characteristic of Yogurt and Antimicrobial Activity of Lactobacillus plantarum LHC52 Isolated from Kimchi, Korean Journal for Food Science of Animal Resources, 2010, 30, 2, 328  crossref(new windwow)
Quality Properties of Yogurt Added with Hot Water Concentrates from Allium hookeri Root, Journal of the Korean Society of Food Science and Nutrition, 2014, 43, 9, 1415  crossref(new windwow)
Antioxidative and Antimicrobial Activities of Juice from Garlic, Ginger, and Onion, Korean Journal of Food Preservation, 2013, 20, 1, 134  crossref(new windwow)
Ankri, S. and Mirelman, D. (1999) Antimicrobial properties of allicin from garlic. Microbes Infect. 1, 125-129 crossref(new window)

Bae, I. H., Hong, K. R., Oh, D. H., Park, J. R., and Choi, S. H. (2000) Fermentation characteristics of set-type yogurt from milk added with mugwort extract. Korean J. Food Sci. Ani. Resour. 20, 21-29

Block, E., Naganathan, S., Putman, D., and Zhao, S. -H. (1992) Allium chemistry: HPLC analysis of thiosulfinates from onion, galic, wild garlic (Ramsons), leek, scallion, shallot, elephant (great-headed) garlic, chive, and Chinese chive. J. Agric. Food Chem. 40, 2418-2430 crossref(new window)

Cavallito, C. J. and Bailey, J. H. (1944) Allicin, the antibacterial principle of Allium sativum. I: Isolation, physical properties and antimicrobial action. J. Amer. Chem. Soc. 66, 1950-1951 crossref(new window)

Cho, H. Y., Park, S. H., Jo, J. S., and Jung, C. S. (2001). Effect of the garlic on the fermentation and quality of kimchi. Korean J. Diet. Culture 16, 470-477

Cho J. R., Kim, J. H., and In, M. J. (2007) Effect of garlic powder on preparation and quality characteristics of yogurt. J. Korean Soc. Appl. Biol. Chem. 50, 48-52

Cutler, R. R. and Wilson, P. (2004) Antibacterial activity of a new, stable, aqueous extract of allicin against methicillinresistant Staphylococcus aureus. British J. Biomed. Sci. 61, 1-4

Ham, J. S., Kim, H. S., Hong, K. H., Jeong, S. G., Chae, H. S., Ahn, J. N., Kang, D. K., and Kim, H. U. (2003) Inhibitory activity of lactic acid bacteria against hazardous microbes. Asian Aust. J. Anim. Sci. 16, 1550-1664 crossref(new window)

Ham, J. S., Jeong, S. G., Shin, J. H., Choi, M. Y., Han, G. S., Chae, H. S., Yoo, Y. M., Ahn, J. N., Ko, S. H., Park, K. W., Choi, S. H., and Lee, W. K. (2007) Optimization of goat milk yoghurt preparation conditions by response surface methodology. Korean J. Food Sci. Ani. Resour. 27, 345-350 crossref(new window)

Kee, C. H. (1993) The pharmacology of chinese herbs. CRC press, Inc., Boca Raton, FL, USA. pp. 275-278

Kim, H.-K., Kwak, H.-J., and Kim, K.-H. (2002) Physiological activity and antioxidative effect of garlic (Alliium sativum L.) extract. Food Sci. Biotechnol. 11, 500-506

Kim, H. S., Chae, H. S., Jeong, S. G., Ham, J. S., Im, S. K., Ahn, J. N., and Lee, J. M. (2005) Antioxidant activiy of some yogurt starter cultures. Asian-Aust. J. Anim. Sci. 18, 255-258 crossref(new window)

Kim, S. J. and Park, K. H. (1995). Antimicrobial activites of the extracts of vegetable Kimchi stuff. Korean J. Food Sci. Technol. 27, 216-220

Kiso, Y., Tohin, M., Ino, H., Hattori, M., Saamoto, T., and Namba, T. (1984) Mechanism of antihepatotoxin activity of glycyrrhizin. I. Effect on free radical generation and lipid peroxidation. Planta Med. 50, 298-302 crossref(new window)

Kumagai, A., Nanabosh, M., Asanuma, Y., Yagur, T., and Nishino, K. (1967) Effect of glycyrrhizin on thymolytic and immuno-suppressive action of cortisone. Endocrinol. Jpn. 14, 39-42 crossref(new window)

Kyung, K. H. (2006) Growth inhibitory activity of sulfur compounds of garlic against pathogenic microorganisms. J. Food Hyd. Safety 21, 145-152

Lee, J. Y., Choi, M. K., and Kyung, K. H. (2008) Reappraisal of stimulatory effect of garlic on Kimchi fermentation. Korean J. Food Sci. Technol. 40, 479-484

Lee, J. W., Ji, Y. J., Yu, M. H., Im, H. G., Hwangbo, M. H., and Lee, I. S. (2005) Antimicrobial effect of extract of Glycyrrhiza uralensis on methicillin-resistant Staphylococcus aureus. Korean J. Food Sci. Technol. 37, 456-464

Lee, Y. C., Oh, S. W., and Hong, H. D. (2002) Antimicrobial characteristics of edible medicinal herbs extracts. Korean J. Food Sci. Technol. 34, 700-709

Martin, K. W. and Ernst, E. (2003) Herbal medicines for treatment of bacterial infections: A review of controlled clinical trials. J. Antimicrob. Chemother. 51, 241-246 crossref(new window)

Nakagawa, H., Tsuta, K., Kiuchi, K., Senzaki, H., Tanaka, K., Hioki K., and Tsubura, A. (2001) Growth inhibitory effects of diallyl disulfide on human breast cancer cell lines. Carcinogenesis 22, 891-897 crossref(new window)

Park, M. H., Kim, J. P., and Kwon, D. J. (1988) Physicochemical characteristics of components and their effects on freezing point depression of garlic bulbs. Korean J. Food Sci. Technol. 20, 205-212

Pompei, R., Flore, O., Marcialis, M. A., Pani, A., and Loddo, B. (1979) Glycyrrhizic acid inhibits virus growth and activates virus particles. Nature 281, 689-690 crossref(new window)

Ross Z. M., O'Gara, E. A., Hill, D. J., Sleightholme, H. V., and Maslin, D. J. (2001). Antimicrobial properties of garlic oil against human enteric bacteria: Evaluation of methodologies and comparisons with garlic oil sulfides and garlic powder. Appl. Environ. Microbiol. 67, 475-480 crossref(new window)

Shin, D. B., Seog, H. M., Kim, J. H., and Lee, Y. C., Flavor composition of garlic from different area. Korean J. Food Sci. Technol. 31, 293-300

Sivam, G. P., Lampe, J. W., Ulness, B., Swanzy, S. R., and Potter, J. D. (1997). Helicobacter pylori in vitro susceptibility to garlic (Allium sativum) extract. Nutr. Cancer 27, 118-121 crossref(new window)

Song, K. and Milner, J. A. (2001) The influence of heating on the anticancer properties of garlic. J. Nutr. 131, 1054S-1057S

Stoll, A. and Seebeck, E. (1951) Chemical investigation of alliin, the specific principle of garlic. Adv. Enzymol. 11, 377-400

Tsao, S. M. and Yin, M. C. (2001). In vitro antimicrobial activity of four diallyl sulphides occurring naturally in garlic and Chinese leek oil. J. Med. Microbiol. 50, 646-649