Growth and effect of garlic (Allium sativum) on selected beneficial bacteria
AUTOR(ES)
Altuntas, Seda
FONTE
Food Sci. Technol
DATA DE PUBLICAÇÃO
27/05/2019
RESUMO
Abstract The growing interest of consumers to the new probiotic product has led the industry to focus on it. But viability of probiotic strain has a big challenge during shelf life of food. Therefore, to know the effect of food additives on survival of probiotic is important. The role of probiotics, garlic and yoghurt on the health of humans is widely known. In this study, we focus on finding answers to the question of whether selected beneficial bacteria will survive in the presence of ground garlic solution or fresh garlic juice and obtaining the growth parameters of that strains. Disk diffusion assays revealed that while Bifidobacterium longum BB536 is the most susceptible (49.37 ± 1.07 mm), Lactobacillus acidophilus 74-2 is the most resistant (no inhibition zone) bacteria to the fresh garlic juice, significantly. However, the strains were not adversely affected in possible usage rates of garlic in some Turkish appetizers. Enumeration assays also confirmed these unexpected findings. The addition of certain quantities of ground garlic or fresh garlic juice that did not show antimicrobial activity for selected probiotic strains are suitable for food matrix, especially yogurt based products.
Documentos Relacionados
- "Alho (allium sativum) e produtos: atividade antioxidante in vitro durante a vida de prateleira"
- Free-radical scavenging capacity and antioxidant properties of some selected onions (Allium cepa L.) and garlic (Allium sativum L.) extracts
- The C-S Lyases of Higher Plants 1: Direct Comparison of the Physical Properties of Homogeneous Alliin Lyase of Garlic (Allium sativum) and Onion (Allium cepa)
- Inhibition of mycobacteria by garlic extract (Allium sativum).
- Tintura alcoólica de alho (Allium sativum) sobre endoparasitas gastrintestinais de ovinos