The antibacterial activity of garlic juice against pathogenic bacteria and lactic acid bacteria

Korean Journal of Microbiology and Biotechnology

Volumn 31, Issue 1, 2003, Pages 32-35

  Chung, Kun Sub ^a   Kang, Seung Youn ^a   Kim, Ji Yeon ^a  

^a Yonsei University Wonju   (South Korea)

Author keywords

Antibacterial activity; Garlic; Lactic acid bacteria; Pathogenic bacteria

Indexed keywords

GARLIC EXTRACT;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL GROWTH; CONCENTRATION RESPONSE; CONTROLLED STUDY; ESCHERICHIA COLI; GARLIC; GROWTH INHIBITION; LACTIC ACID BACTERIUM; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS BREVIS; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS; LEUCONOSTOC; LISTERIA MONOCYTOGENES; NONHUMAN; PSEUDOMONAS AERUGINOSA; SALMONELLA TYPHIMURIUM; SHIGELLA FLEXNERI; STAPHYLOCOCCUS AUREUS; STREPTOCOCCUS MUTANS; VIBRIO PARAHAEMOLYTICUS;

ALLIUM SATIVUM; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS BREVIS; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; LACTOCOCCUS; LACTOCOCCUS LACTIS; LEUCONOSTOC; LEUCONOSTOC MESENTEROIDES; LISTERIA; LISTERIA MONOCYTOGENES; NEGIBACTERIA; POSIBACTERIA; PSEUDOMONAS; PSEUDOMONAS AERUGINOSA; SALMONELLA TYPHIMURIUM; SHIGELLA; SHIGELLA FLEXNERI; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS; STREPTOCOCCUS; STREPTOCOCCUS MUTANS; VIBRIO; VIBRIO PARAHAEMOLYTICUS;

EID: 0141886274     PISSN: 1598642X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (15)

1. Akiko, S., T. Michinori, and I. Miyako. 1993. Antibacterial effect of garlic extract on Vibrio parahaemolyticus in fish meat. J. Food Hygienic Soc. Japan. 34: 63-67.
2. Cho, N. C., D. Y. Jhon, M. S. Shin, Y. H. Hong, and H. S. Lim. 1988. Effect of garlic concentration on growth of microorganisms during kimchi fermentation. Kor. J. Food Sci. Technol. 20: 231-235.
3. Choi, H. K. 2001. A study on the antibacterial activity of garlic against Escherichia coli O157. Journal of Korean Practical Arts Education 14: 159-167.
4. Chung, I. M. and S. B. Paik. 1999. Identification of antifungal activity subatnces on seedborn disease from garlic and taxus extracts. Anal. Sci. Technol. 12: 47-52.
5. Didry, N., L. Dubreuif, and M. Pinkas. 1992. Antimicrobial activity of naphtoquinones and Allium extracts combined with antibiotics. Pharm. Acta. Helv. 67: 149.
6. Ji, W. D., M. S. Jeong, H. C. Chung, S. J. Lee, and Y. G. Chung. 1997. Antimicrobial activity and distilled components of garlic (Allium sativum L.) and ginger (Zingiber officinale Roscoe). Agric. Chem. Biotechnol. 40: 514-518.
7. Ji, W. D., M. S. Jeong, U. K. Choi, D. H. Choi, and Y. G. Chung. 1998. Growth inhibition of garlic juice on the microorganisms. Agric. Chem. Biotechnol. 41: 1-5.
8. Kim, M. K., H. J. Chung, O. M. Kim, Y. A. Oh, and S. D. Kim. 1998. Antimicrobial activity of extract form spices on lactic acid bacteria related to Kimchi fermentation. Kor. J. Post-harvest Sci. Technol. Agri. Products. 5: 81-87.
9. Kim, Y. S., K. S. Park, K. H. Kyung, S. T. Shim, and H. K. Kim. 1996. Antibacterial activity of garlic extract against Escherichia coli. Kor. J. Food Sci. Technol. 28: 730-735.
10. Kumar, M. and J. S. Berwal. 1998. Sensitivity of food pathogens to garlic (Allium sativum). J. Appl. Microbiol. 84: 213-215.
11. Park, M. H., J. P. Kim, and D. J. Kwon. 1988. Physico-chemical characteristics of components and their effects on freezing point depression of garlic bulbs. Kor. J. Food Sci. Technol. 20: 205-212.
12. Sasaki, J., T. Kita, K. Ishita, H. Uchisawa, and H. Matsue. 1999. Antibacterial activity of garlic powder against Escherichia coli 0-157. J. Nutr. Sci. Vitaminol. 45: 785-790.
13. Shashikanth, K. N., S. C. Basappa, and V. S. Murthy. 1981. Studies on the antimicrobial and stimulatory factors of garlic (Allium sativum Linn.). J. Food Sci. Technol. 18: 44-47.
14. Sheo, H. J. 1999. The antibacterial action of garlic, onion, ginger and red pepper juice. J. Kor. Soc. Food sci. Nutr. 28: 94-99.
15. Shim, S. T, and K. S. Kyung. 1999. Natural microflora of prepeeled garlic and their resistance to garlic antimicrobial activity. Food Microbiol. 16: 165-172.