ANTI-MICROBIAL ACTIVITY OF CRUDE JUICES OF ALLIUM-ASCALONICUM, ALLIUM-CEPA AND ALLIUM-SATIVUM

  • 1 January 1979
    • journal article
    • research article
    • Vol. 245  (1-2) , 229-239
Abstract
Crude juices of garlic (A. sativum), onion (A. cepa) and shallots (A. ascalonicum) were tested in an agar diffusion test for their growth inhibitory effect on 8 gram-negative and 3 gram-positive bacterial species and 2 yeast species. All test organisms were inhibited by garlic juice, while onion and shallot juice showed no effect on gram-negative bacteria. Garlic juice was investigated in more detail. Addition of complex-forming agents and organic matter to the crude juice reduced its activity on all test organisms. Volatile substances showed a strong inhibitory activity after exposure for 8 h or longer at 23 or 37.degree. C. Minimal inhibition concentrations determined in a dilution test were high for gram negative bacteria and low for both yeast species. The D[decimal reduction time]-values of the different test organisms in undiluted garlic juice were calculated. Pseudomonas aeruginosa had a very low D-value, while the bacteriostatic concentration was high. This indicates a large concentration exponent of crude garlic juice for this organism. The opposite was found for Staphylococcus aureus. In view of the strong antibiotic properties and the complete absence of development of resistance, further investigation of the principles of the antimicrobial activity of juices of Allium spp. merits consideration.

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