Open AccessAntibacterial activity of garlic extract on cariogenic bacteria: An in vitro study
Author(s) -
Minal M Kshirsagar,
Arun Suresh Dodamani,
Gundabaktha Nagappa Karibasappa,
Prashanth Vishwakarma,
Jagdishchandra Bheemasain Vathar,
Kapil Ramesh Sonawane,
Harish Jadhav,
Vrushali R Khobragade
Publication year - 2018
Publication title -
ayu
Language(s) - English
Resource type - Journals
eISSN - 0976-9382
pISSN - 0974-8520
DOI - 10.4103/ayu.ayu_193_16
Subject(s) - bacteria , antibacterial activity , in vitro , microbiology and biotechnology , traditional medicine , chemistry , biology , food science , medicine , biochemistry , genetics
Garlic ( Allium Sativum ) is ubiquitous, small and commonly used spice for processing food. There are many types of garlic and differ in shape, size, color, taste, number of cloves per bulb and storability.