Staphylococcal growth and enterotoxins (A—D) and thermonuclease synthesis in the presence of dehydrated garlic |
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| Authors: | E González-Fandos ML García-López ML Sierra A Otero |
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| Institution: | Department of Food Hygiene and Food Technology, Veterinary Faculty, University of León, León, Spain |
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| 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. |
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