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KMID : 0545120020120020331
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Journal of Microbiology and Biotechnology
2002 Volume.12 No. 2 p.331 ~ p.335
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Effect of Heat Treatments on the Antimicrobial Activities of Garlic(Allium sativum)
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Kim, Jeong Youn
Lee, Young Chun/Kim, Keun Sung
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Abstract
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Aqueous extracts of garlic (Allium sativum) preparation were prepared after the samples were exposed to various heat treatments. A quantitative assessment of antimicrobial activities was carried out by determining the minimum inhibitory and microbicidal concentrations (MICs and MMCs) of the various extracts against some selected bacteria and fungi. The antimicrobial activity of garlic decreased as the heating temperature increased. This fact implies that alliinase may be the most critical rate-determinant to produce the activity when garlic is heated.
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