Antibacterial Activity of Aqueous Garlic Extract Against Escherichia coli O157:H7, Salmonella typhimurium and Staphylococcus aureus
2015
Lee, S.Y., Geochang Daesung High School, Geochang, Republic of Korea | Nam, S.H., Geochang Daesung High School, Geochang, Republic of Korea | Lee, H.J., Geochang Daesung High School, Geochang, Republic of Korea | Son, S.E., Gyeongsang National University, Chinju, Republic of Korea | Lee, H.J., Gyeongsang National University, Chinju, Republic of Korea
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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