Abstract
References
- Ankara Üniversitesi – Ankara Üniversitesi Veteriner Fakültesi Dergisi
Abstract
Inhibitory effecı of garlic on a number of well known pathogenic and
toxinogenic bacteria (Staphylococcus, Micrococcus, Bacillus, Salmoneıla, Citrobacter, Proteus, E.coli
and Ii.lebsiella) has been examined.
The gram positive bacteria were found to be more sensitive to garlie than the gram
negative. The inhibitory effect was the same on different species within the same family.
Sodium chloride was found to have a potential effect on bacteriostatic ability of garlic.
Espe(;iaııy Staphylococcus aureus (alfa toxin) is very sensitiye to NaCl's potential effect.
The practical aspects is discussed and the conelusion is that garlic valve in the food
preservation must be taken into consideration when the garlic concentration is i % and the
NaCl concentration is 5 % or more.
Keywords
References
- Ankara Üniversitesi – Ankara Üniversitesi Veteriner Fakültesi Dergisi
Details
| Primary Language | English |
|---|---|
| Subjects | Veterinary Surgery |
| Journal Section | Research Article |
| Authors | |
| Publication Date | January 1, 1976 |
| Published in Issue | Year 1976Volume: 23 Issue: 01.02 |