Antibacterial effects of leek and garlic juice and powder in a mixed strains systemopen access복합균주에 대한 부추와 마늘 생즙 및 가루성분의 항균특성
- Other Titles
- 복합균주에 대한 부추와 마늘 생즙 및 가루성분의 항균특성
- Authors
- Lee, Eun-Hee; Jang, Keum-Il; Bae, In-Young; Lee, Hyeon-Gyu
- Issue Date
- Aug-2011
- Publisher
- Korean Society of Food Science and Technology
- Keywords
- Antimicrobial effect; Foodborne pathogen; Garlic; Leek; Mixed strains
- Citation
- Korean Journal of Food Science and Technology, v.43, no.4, pp.518 - 523
- Indexed
- SCOPUS
KCI
- Journal Title
- Korean Journal of Food Science and Technology
- Volume
- 43
- Number
- 4
- Start Page
- 518
- End Page
- 523
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/167814
- DOI
- 10.9721/KJFST.2011.43.4.518
- ISSN
- 0367-6293
- 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.
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