Antibacterial effects of leek and garlic juice and powder in a mixed strains system
DC Field | Value | Language |
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dc.contributor.author | Lee, Eun-Hee | - |
dc.contributor.author | Jang, Keum-Il | - |
dc.contributor.author | Bae, In-Young | - |
dc.contributor.author | Lee, Hyeon-Gyu | - |
dc.date.accessioned | 2022-07-16T19:24:30Z | - |
dc.date.available | 2022-07-16T19:24:30Z | - |
dc.date.created | 2021-05-13 | - |
dc.date.issued | 2011-08 | - |
dc.identifier.issn | 0367-6293 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/167814 | - |
dc.description.abstract | The aim of this study was to evaluate the antimicrobial activities of leek and garlic extract juice and powder against Escherichia coli, Salmonella enteritidis, and Staphylococcus aureus in a single strain and a mixed strains system. Garlic juice and powder showed higher antimicrobial activity against Sta. aureus than that of E. coli or S. enteritidis. The antimicrobial activities of the leek and garlic powders decreased with increasing temperature and time, but stabilized at various pHs. The antimicrobial effects of mixtures of various ratios between the leek and garlic extracts increased with an increase in garlic extract content. No synergistic effects by the leek and garlic mixtures were observed. In a mixed strains system, the antimicrobial effects of leek and garlic powder were similar to those in a single strain system. | - |
dc.language | 한국어 | - |
dc.language.iso | ko | - |
dc.publisher | Korean Society of Food Science and Technology | - |
dc.title | Antibacterial effects of leek and garlic juice and powder in a mixed strains system | - |
dc.title.alternative | 복합균주에 대한 부추와 마늘 생즙 및 가루성분의 항균특성 | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lee, Hyeon-Gyu | - |
dc.identifier.doi | 10.9721/KJFST.2011.43.4.518 | - |
dc.identifier.scopusid | 2-s2.0-80054925939 | - |
dc.identifier.bibliographicCitation | Korean Journal of Food Science and Technology, v.43, no.4, pp.518 - 523 | - |
dc.relation.isPartOf | Korean Journal of Food Science and Technology | - |
dc.citation.title | Korean Journal of Food Science and Technology | - |
dc.citation.volume | 43 | - |
dc.citation.number | 4 | - |
dc.citation.startPage | 518 | - |
dc.citation.endPage | 523 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART001580625 | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | Y | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordPlus | Allium porrum | - |
dc.subject.keywordPlus | Allium sativum | - |
dc.subject.keywordPlus | Escherichia coli | - |
dc.subject.keywordPlus | Salmonella enteritidis | - |
dc.subject.keywordPlus | Staphylococcus aureus | - |
dc.subject.keywordAuthor | Antimicrobial effect | - |
dc.subject.keywordAuthor | Foodborne pathogen | - |
dc.subject.keywordAuthor | Garlic | - |
dc.subject.keywordAuthor | Leek | - |
dc.subject.keywordAuthor | Mixed strains | - |
dc.identifier.url | http://koreascience.or.kr/article/JAKO201125136123298.page | - |
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