THE INHIBlTORY EFFECT OF GARLIC ON BACTERIA

İrfan TEZCAN

doi:https://doi.org/10.1501/Vetfak_0000001297

Article Details

THE INHIBlTORY EFFECT OF GARLIC ON BACTERIA

Authors:

İrfan TEZCAN

Main Topics:

Animal husbandry

Journal:

Ankara Üniversitesi Veteriner Fakültesi Dergisi 1976 Vol.23 Issue 01.02, pp.0-0

Document Type:

Article

Publication Date:

12/1975

Document Language:

English

Document ID (Org No.):

2000854383

DOI:

https://doi.org/10.1501/Vetfak_0000001297

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.

Article Details

THE INHIBlTORY EFFECT OF GARLIC ON BACTERIA

Authors: İrfan TEZCAN

Main Topics: Animal husbandry

Journal: Ankara Üniversitesi Veteriner Fakültesi Dergisi 1976 Vol.23 Issue 01.02, pp.0-0

Document Type: Article

Publication Date: 12/1975

Document Language: English

Document ID (Org No.): 2000854383

DOI: https://doi.org/10.1501/Vetfak_0000001297

Issues

Authors:

İrfan TEZCAN

Main Topics:

Animal husbandry

Journal:

Ankara Üniversitesi Veteriner Fakültesi Dergisi 1976 Vol.23 Issue 01.02, pp.0-0

Document Type:

Article

Publication Date:

12/1975

Document Language:

English

Document ID (Org No.):

2000854383

DOI:

https://doi.org/10.1501/Vetfak_0000001297