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KMID : 0881720150300020210
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Journal of Food Hygiene and Safety
2015 Volume.30 No. 2 p.210 ~ p.216
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Antibacterial Activity of Aqueous Garlic Extract Against Escherichia coli O157:H7, Salmonella typhimurium and Staphylococcus aureus
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Lee Seung-Yoon
Nam Sang-Hyun
Lee Hyun-Jung
Son Song-Ee
Lee Hu-Jang
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Abstract
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This study was investigated about the antibacterial effects of aqueous garlic extract (AGE) against Escherichia coli O157:H7 (E. coli O157:H7), Salmonella typhimurium (S. typhimurium) and Staphylococcus aureus (S. aureus). The minimum inhibitory concentration (MIC) of AGE against E. coli O157:H7, S. typhimurium, and S. aureus was 24, 48 and 24 mg/mL, respectively. In addition, the minimum bactericidal concentration (MBC) of AGE against E. coli O157:H7, S. typhimurium, and S. aureus was all of 96 mg/mL. The growth of E. coli O157:H7 was significantly inhibited at the concentration of AGE 24 mg/mL at 24 hr post-incubation (p < 0.01), but that of S. aureus was not significantly inhibited at the same concentration. However, the growth of S. aureus at the concentration of AGE 96 mg/mL was significantly inhibited at 24 hr post-incubation compared to that of untreated bacteria (p < 0.01). At the concentration of AGE 48 (p < 0.05) and 96 mg/mL (p < 0.001), the growth of S. typhimurim was significantly inhibited at 24 hr after incubation compared to that of untreated bacteria. With the results of this study, AGE can be used as alternative to antibiotics and chemical food preservatives.
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KEYWORD
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garlic aqueous extract, antibacterial effect, Escherichia coli O157:H7, Salmonella typhimurium, Staphylococcus aureus
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