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

생마늘즙과 열처리 마늘즙의 항균활성 비교

  • Published : 2003.06.01


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.


garlic;food poisoning bacteria;lactic acid bacteria;Bifidobacterium


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