Effects of Garlic Extracts on the Aerobic Bacteria Isolated from Kimchi

김치에서 분리한 호기성 세균의 생육에 대한 마늘의 영향

  • Cho, Nam-Chul (Department of Food Science and Nutrition, Chonnam National University) ;
  • Jhon, Deok-Young (Department of Food Science and Nutrition, Chonnam National University)
  • 조남철 (전남대학교 식품영양학과) ;
  • 전덕영 (전남대학교 식품영양학과)
  • Published : 1988.06.01

Abstract

Twenty-one aerobic bacteria were isolated from Kimchi and the influences of aqueous extract of garlic on the isolates were studied. The bacteria were 11 Bacillus spp., 2 Staphylococcus spp., a Micrococcus sp., a Flavobacterium sp., an Enterobacteriaceae, and 4 Vibrionaceae. In nutrient broth growth of the bacteria was inhibited by the extract. The antibacterial effects of the garlic were different from each other depending upon the bacteria. The results revealed that the inhibitory effects were due to the bacteriocidal action of the garlic extracts.

Keywords

KimChi;garlic;antibacterial effect