Staphylococcal growth and enterotoxins (A-D) and thermonuclease synthesis in presence of dehydrated garlic

  1. Gonzalez-Fandos, E. 1
  2. Garcia-Lopez, M.L. 1
  3. Sierra, M.L. 1
  4. Otero, A. 1
  1. 1 Universidad de León
    info

    Universidad de León

    León, España

    ROR https://ror.org/02tzt0b78

Revista:
Journal of Applied Bacteriology

ISSN: 0021-8847

Año de publicación: 1994

Volumen: 77

Número: 5

Páginas: 549-552

Tipo: Artículo

PMID: 8002479 SCOPUS: 2-s2.0-0027943320 GOOGLE SCHOLAR

Otras publicaciones en: Journal of Applied Bacteriology

Resumen

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.