Comparison of Antibacterial Activities of Garlic Juice and Heat-treated Garlic Juice

생마늘즙과 열처리 마늘즙의 항균활성 비교

  • Published : 2003.06.01

Abstract

Antibacterial activities of garlic and heat-treated garlic juices on food-poisoning and lactic acid bacterial were examined. Aqueous extract of garlic juice showed bacteriocidal effect against both types of bacteria. Food-poisoning and lactic acid bacterial counts decreased at over 0.5 and 1.5% (w/v) garlic juice. Heat-treated garlic juice, which showed lower antibacterial effect than garlic juice against food-poisoning bacteria, had no significant antibacterial effect against Bifidobacterium, but instead increased Bifidobacterium count.

Keywords

garlic;food poisoning bacteria;lactic acid bacteria;Bifidobacterium

References

  1. Lee, B.W. and Shin, D.W. Antimicrobial effect of some plant extracts and their fractionates for food spoilage microorganisms. Korean J. Food Sci. Technol. 23: 205-211 (1991)
  2. Lee, B.W. and Shin, D.W. Screening of natural antimicrobial plant extract on food spoilage microorganisms. Korean J. Food Sci. Technol. 23: 200-204 (1991)
  3. Chung, C.K., Park, O.K., Yoo, I.J., Park, K.M. and Choi, C.U. Antimicrobial activity of essential oils of curry spices. Korean J. Food Sci. Technol. 22: 716-719 (1990)
  4. Ji, W.D., Jeong, M.S., Choi, U.K., Choi, D.H. and Chung, Y.G. Growth inhibition of garlic juice on the microorganisms. Agric. Chem. Biotechnol. 41: 1-5 (1998)
  5. Akiko, S., Michinori, T. and Miyako, I. Antibacterial effect of garlic extract on Vibrio parahaemolyticus in fish meat. J. Food Hyg. Soc. Japan 34: 63-67 (1993) https://doi.org/10.3358/shokueishi.34.63
  6. Kim, Y.S., Park, K.S., Kyung, K.H., Shim, S.T. and Kim, H.K. Antibacterial activity of garlic extract against Escherichia coli. Korean J. Food Sci. Technol. 28: 730-735 (1996)
  7. Kim, J.Y., Lee, Y.C. and Kim, K.S. Effect of heat treatment on the antimicrobial activities of garlic (Allium sativum). J. MicrobioI. Biotechnol. 12: 331-335 (2002)
  8. Chung, l.M. and Paik, S.B. Identification of antifungal activity substances on seedborn disease from garlic and taxus extracts. Anal. Sci. Technol. 12: 47-52 (1999)
  9. Park, M.H., Kim, J.P. and Kwon, D.J. Physico-chemical characteristics of components and their effects on freezing point depression of garlic bulbs. Korean J. Food Sci. Technol. 20: 205-212 (1988)
  10. Kim, S.J. and Park, K.H. Antimicrobial substances in leek (Allium tuberosum). Korean J. Food Sci. Technol. 28: 604-608 (1996)
  11. Kumar, M. and Berwal, J.S. Sensitivity of food pathogens to garlic (Allium sativum). J. Appl. Microbiol. 84: 213-215 (1998) https://doi.org/10.1046/j.1365-2672.1998.00327.x
  12. Choi, H. K. A study on the antibacterial activity of garlic against Escherichia coli 0157. J. Korean Practical Arts Edu. 14: 159-167 (2001)
  13. Shin, H.K. and Kim, K.S. Effect of garlic on the changes in blood pressure of hypertensive rats. J. Hanyang Med. Coll. 9: 75-87 (1989)
  14. Ahn, E.S., Kim, M.S. and Shin, D.W. Screening of natural antimicrobial edible plant extract for dooboo, fish paste, makkoli spoilage microorganism. Korean J. Food Sci. Technol. 26: 733-739 (1994)
  15. Sasaki, J., Kita, T., Ishita, K., Uchisawa, H. and Matsue, H. Antibacterial activity of garlic powder against Escherichia coli 0-157. J. Nutr. Sci. Vitamino!. 45: 785-790 (1999) https://doi.org/10.3177/jnsv.45.785
  16. Park, S.l., Lee, H.K. and Kang, K.H. A study on the effect of oligosaccharides on growth of intestinal bacteria. Korean J. Dairy Sci. 10: 159-169 (1988)
  17. Shco, H.J. The antibacterial action of garlic, onion, ginger and red pepper juice. J. Korean Soc. Food Sci. Nutr. 28: 94-99 (1999)
  18. Cho, N.C., Jhon, D.Y., Shin, M.S., Hong, Y.H. and Lim, H.S. Effect of garlic concentration on growth of microorganisms during kimchi fermentation. Korean J. Food Sci. Technol. 20: 231-235 (1988)