Staphylococcal growth and enterotoxins (A—D) and thermonuclease synthesis in the presence of dehydrated garlic
Open Access
- 1 November 1994
- journal article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 77 (5) , 549-552
- https://doi.org/10.1111/j.1365-2672.1994.tb04400.x
Abstract
E. GONZÁLEZ‐FANDOS, M.L. GARCÍA‐LÓPEZ, M.L. SIERRA AND A. OTERO. 1994. The inhibition of Staphylococcus aureus growth and enterotoxin and thermonuclease production by various concentrations of garlic (Allium sativum) was studied in BHI broth. The growth of Staph. aureus was inhibited by dehydrated garlic at levels of 1.5% (w/v) and over. Enterotoxins A, B and C1 were only detectable in broth containing < 1% of garlic while enterotoxin D was produced at a level of 2%. Garlic also inhibited thermonuclease (TNAse) production, complete inhibition being observed at levels ≥ 1.5%. TNAse was not always detected when enterotoxin was present.Keywords
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