ニンニク抽出液の食中毒菌及び腐敗細菌に及ぼす抗菌作用

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書誌事項

タイトル別名
  • Antibacterial Action of Garlic Extract on Food Poisoning Bacteria
  • ニンニク チュウシュツエキ ノ ショクチュウドクキン オヨビ フハイ サイキン
  • ニンニクの食中毒菌に及ぼす抗菌作用 (第1報)

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抄録

We found that garlic extract had a strong growth-inhibitory activity toward various food poisoning bacteria. Aqueous extract of garlic (Allium sativum L.) was tested by an agar plate diffusion method for growth-inhibitory activity against 15 gram-negative and 8 gram-positive species. Our experimental results showed that the extracts had a bacteriostatic activity at low concentration (0.62-1.25%) regardless of the bacterial species used.<br>The antibacterial activity of garlic extract was completely destroyed by heating at 100°C for 20 minutes, but was unaffected at 55°C for 20 minutes.<br>The effect of pH of the extract on its bacteriostatic activity was also examined. The activity was stable at pH 6.0-7.0, but it decreased at pH 5.0 and also above pH 8.0.

収録刊行物

  • 食品衛生学雑誌

    食品衛生学雑誌 31 (4), 328-332_1, 1990

    公益社団法人 日本食品衛生学会

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