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Studies on the antimicrobial and stimulatory factors of garlic (Allium sativum Linn.).

Shashikant, K. N. and Basappa, S. C. and Srinivasa Murthy, V. (1981) Studies on the antimicrobial and stimulatory factors of garlic (Allium sativum Linn.). Journal of Food Science and Technology, 18 (2). 44-47, 9 ref..

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Abstract

Raw garlic extract was stored for 48 h at 26-30 degree C, and its effect on Streptococcus faecalis and Escherichia coli cultures was noted at regular intervals. The antimicrobial activities of garlic extract were stable beyond 48 h when stored at 37 degree C and were stable for 36 h at 58 degree C. Antifungal activity against Aspergillus flavus and Penicillium citrinum was noted up to 8 h at these storage temp. Components of the broth used for testing the activity showed an antagonistic effect against enzyme activity and against allicin as such. Cooked garlic extract stored for up to 24 h at 26-30 degree C showed a significant growth-stimulating activity of bacterial and fungal cultures; the stimulatory activity was due not to alliin, cooked alliin, carbohydrates or organic N, but to a dialysable ninhydrin-positive compound.

Item Type: Article
Uncontrolled Keywords: TEMPERATURE-; garlic extracts, temp. & antimicrobial activity of stored; MICROORGANISMS-; STORAGE-; EXTRACTS-; SPICES-; INHIBITION-
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 23 Vegetables
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Oct 2010 05:18
Last Modified: 02 Jul 2015 08:02
URI: http://ir.cftri.com/id/eprint/6719

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