Allium ursinum sauce (original product): chemical characteristics, microbiological and antimicrobial properties | Allium ursinum sos (originalni proizvod): mikrobiološka ispravnost i antimikrobna svojstva
2020
Mladenović, Katarina | Grujović, Mirjana | Petrović, Nevena | Kosanić, Marijana | Čomić, Ljiljana
An original product named Allium ursinum sauce, made from garlic from KučajMountain (Serbia), was investigated. The microbiological and antimicrobialproperties (antibacterial and antifungal) of the sauce were determined using a diskdiffusion method. A. ursinum sauce showed an antimicrobial effect onStaphilococcus aureus and Pseudomonas aeruginosa. Based on preliminary results,it can be concluded that A. ursinum sauce is useful as a dietary supplement becauseit can participate in the control of certain pathogens that can be found in thehuman environment.
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