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Isolation and Characterization of Bacteria Resistant to the Antimicrobial Activity of Garlic
Author(s) -
KYUNG KYU HANG,
PARK KYUNG SUK,
KIM YOUN SOON
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb14766.x
Subject(s) - allium sativum , allicin , leuconostoc mesenteroides , antimicrobial , bacteria , biology , isolation (microbiology) , microbiology and biotechnology , allium , liliaceae , food science , botany , lactic acid , genetics
Twenty‐six bacteria were isolated from garlic ( Allium sativum ) and characterized. They all were identified as Leuconostoc mesenteroides subsp. mesenteroides . All the isolates were resistant to antimicrobial activity of garlic and grew or survived in TSB with 10% garlic extract while other bacteria and yeasts from our laboratory collection were killed when 1–2% garlic extract was in the culture media. Garlic isolates were also more tolerant than common laboratory strains to the toxic effect of methyl methanethiosulfonate, a thiol inhibitor similar to allicin. This is the first report of the isolation of naturally occurring bacteria resistant to antimicrobial activity of garlic.