CHARACTERISTICS OF BIOCIDE PROPERTIES OF GARLIC AND ITS PRODUCTS
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):59–62
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ABSTRACT
The research has aimed to estimate biocide properties (antibacterial and antifungal) of selected preparations of fresh garlic and garlic processed in household conditions (thermal processing) as well as commercially processed garlic. Fresh garlic was characterised by the strongest inhibiting activity in relation to the growth of all examined microorganism strains. It inhibited the growth of pathogenic colonies of coagulase positive strains of Staphyloccocus aureus, Escherichia coli and Candida albicans serotype A. Lyophilized garlic lost partially its bactericidal properties. It did not inhibit the growth of Pseudomonas aeruginosa nor Staphylococcus aureus ATTC 25923 strains, however, it showed a high ability to inhibit the growth of Staphylococcus aureus ATTC 33591, Escherichia coli ATTC 35218 and Candida albicans B serotype strains. Garlic after short-term thermal treatment (frying) as well as aging garlic extract (AGE) did not show its bactericidal properties, however, they had the inhibiting activity of Candida albicans A and B serotypes.
ISSN:1230-0322