Investigations into the anti-bacterial properties of garlic using the disc assay method

Journal of Biological Education

Volumn 32, Issue 3, 1998, Pages 162-165

  Maidment, Clem ^b   Dembny, Zosia ^b   King, Paul ^a  

^a BATH SPA UNIVERSITY   (United Kingdom)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

ALLIUM SATIVUM; BACTERIA (MICROORGANISMS);

EID: 3042988629     PISSN: 00219266     EISSN: None     Source Type: Journal    
DOI: 10.1080/00219266.1998.9655616     Document Type: Article

References (7)

1. Beuchat, L. R. and Golden, D. A. (1989) Antimicrobials occurring naturally in foods. Food Technology, 43, 134-142.
2. Block, E. (1985) The chemistry of garlic and onions. Scientific American, 252(3), 94-99.
3. Hughes, B. G. and Lawson, L. D. (1991) Antimicrobial effects of Allium sativum, Allium ampeloprasum, Allium cepa, garlic compounds and commercial garlic supplement products. Phytotherapy Research, 5, 154-158.
4. Focke, M., Feld, A., and Lichtenthaler, H. K. (1990) Allicin, a naturally occurring antibiotic from garlic, specifically inhibits acetyl-CoA synthetase. FEBS, 261, 106-108.
5. Mangamma, P. and Sreeramulu, A. (1991) Garlic extract inhibitory to growth of Xanthomonas campestris pv.vesicatoria. Indian Phytopathology, 44, 372-374.
6. McElnay, J. C. and Li Wan Po, A. (1991) Dietary substances (8) Garlic. Pharmaceutical Journal, 246, 324-326.
7. Rees, L. P., Minney, S. F., Plummer, N. T., Slater, J. H., and Skyrme, D. A. (1993) A quantitative assessment of the antimicrobial activity of garlic. World Journal of Microbiology and Biotechnology, 9, 303-307.