가열온도가 마늘즙의 항균활성에 미치는 영향
Effect of Heating Temperature on Antimicrobial Activities of Garlic Juice
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The antimicrobial activities of raw garlic and garlic juice heated for 30 min at 65℃, 80℃, and 95℃ were investigated. Activities against food poisoning bacteria were measured. Raw garlic and garlic juice heated at 65℃ showed strong antimicrobial activities, but the antimicrobial activity of garlic juice heated at 80℃ was much less, and no antimicrobial activity was seen in garlic juice heated at 95℃. Raw garlic and garlic juice heated at 65℃ completely inhibited the growth of Bacillus subtilis, Bacillus cereus, Staphylococcus aureus, Salmonella typhymurium, and Salmonella enteritidis at levels below 0.2%(w/v) of garlic solids. The inhibitory effects of garlic juice heated at 80℃ were much lower, against all bacteria tested.
Abstract
The antimicrobial activities of raw garlic and garlic juice heated for 30 min at 65℃, 80℃, and 95℃ were investigated. Activities against food poisoning bacteria were measured. Raw garlic and garlic juice heated at 65℃ showed strong antimicrobial activities, but the antimicrobial activity of garlic juice heated at 80℃ was much less, and no antimicrobial activity was seen in garlic juice heated at 95℃. Raw garlic and garlic juice heated at 65℃ completely inhibited the growth of Bacillus subtilis, Bacillus cereus, Staphylococcus aureus, Salmonella typhymurium, and Salmonella enteritidis at levels below 0.2%(w/v) of garlic solids. The inhibitory effects of garlic juice heated at 80℃ were much lower, against all bacteria tested.
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