Effects of storage temperature and pH on the stability of antibacterial effectiveness of garlic extract against Escherichia coli B34

Journal of Microbiology and Biotechnology

Volumn 11, Issue 4, 2001, Pages 720-723

  Kim, M H ^a   Kang, Y D ^a   Kyung, K H ^a  

^a Sejong University   (South Korea)

Author keywords

Antibacterial activity; Combined effects of temperature and pH; Escherichia coli; Garlic; pH; Temperature

Indexed keywords

GARLIC EXTRACT;

ANTIBACTERIAL ACTIVITY; ARTICLE; CONTROLLED STUDY; DRUG EFFICACY; DRUG STABILITY; ESCHERICHIA COLI; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; PH; STORAGE; TEMPERATURE;

ESCHERICHIA COLI;

EID: 0034812566     PISSN: 10177825     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (25)

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2. The organosulfur chemistry of the genus Allium - Implications for the organic chemistry of sulfur
3. Allium chemistry: HPLC analysis of thiosulfinates from onion, garlic, wild garlic (Ramsons), leek, scallion, shallot. elephant (great-headed) garlic, chive, and Chinese chive. Uniquely high allyl to methyl ratios in some garlic samples
4. Flavor components of garlic extract
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6. Allicin, the antibacterial principles of Allium sativum. II. Determination of the chemical structure
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9. In vitro mechanism of inhibition of bacterial cell growth by allicin
10. Allicin, a naturally occurring antibiotic from garlic, specifically inhibits acetyl-CoA synthetase
11. Death of Salmonella typhimurium and Escherichia coli in the presence of freshly reconstituted dehydrated garlic and onion
12. The effect of garlic extract on lactic acid bacteria (Lactobacillus plantarum) in culture media
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14. Effect of garlic extract on food poisoning bacteria
15. The fungicidal and fungistatic effects of an aqueous garlic extract on medicinally important yeast-like fungi
16. A quantitative assessment of the antimicrobial activity of garlic (Allium sativum)
17. Inhibition of Bacillus cereus by garlic extract
18. Activity on multiple resistant bacteria of garlic (Allium sativum) extract
19. Alkyl thiosulfinates
20. Comparison of some properties of thiosulfonates and thiosulfinates
21. Inhibition of fungal growth by garlic extract
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24. Effects of pH adjustment and heat treatment on the stability and the formation of volatile compounds of garlic
25. Volatile compounds generated from thermal degradation of alliin and deoxy alliin in an aqueous solution