Comparison of antibacterial activities of garlic juice and heat-treated garlic juice

摘要

Antibacterial activities of garlic and heat-treated garlic juices on food-poisoning and lactic acid bacteria were examined. Aqueous extract of garlic juice showed bacteriocidal effect against both types of bacteria. Food-poisoning and lactic acid bacterial counts decreased at over 0.5 and 1.5 percent (w/v) garlic juice. Heat-treated garlic juice, which showed lower antibacterial effect than garlic juice against food-poisoning bacteria, had no significant antibacterial effect against Bifidobacterium,but instead increased Bifidobacterium count.