Growth and effect of garlic (Allium sativum) on selected beneficial bacteria

Abstract

The growing interest of consumers to the new probiotic product has led the industry to focus on it. But viability of probiotic strain has a big challenge during shelf life of food. Therefore, to know the effect of food additives on survival of probiotic is important. The role of probiotics, garlic and yoghurt on the health of humans is widely known. On this study, we focus on finding answers to the question of whether selected beneficial bacteria will survive in the presence of ground garlic solution or fresh garlic juice and obtaining the growth parameters of that strains. Disk diffusion assays revealed that while Bifidobacterium longum BB536 is the most susceptible (49.37 ± 1.07 mm), Lactobacillus acidophilus 74-2 is the most resistant (no inhibition zone) bacteria to the fresh garlic juice, significantly. However, the strains were not adversely affected in possible usage rates of garlic in some Turkish appetizers. Enumeration assays also confirmed these unexpected findings. The addition of certain quantities of ground garlic or fresh garlic juice that did not show antimicrobial activity for selected probiotic strains are suitable for food matrix, especially yogurt based products.

Antioxidant effects of black garlic powder on spent duck meat nugget quality during storage

“…Total polyphenol, flavonoid, and antioxidant activity were 58.33 mg GAE/g, 15.37 mg RE/g, and 74.48%, respectively (Choi et al, 2014). Not only as antioxidant agents, black garlic also act as antimicrobials (Altuntas & Korukluoglu, 2019). Black garlic contain phenolic compound, β-carbolines alkaloids (Cao et al, 2007), melanoidins (Wang et al, 2011), organic acids and organic sulfur compound (Yin & Cheng, 2003;Lin et al, 2019).…”

Inclusion of phenolic compounds from different medicinal plants to increase α-amylase inhibition activity and antioxidants in yogurt

“…Diospyros kaki and Nelumbo nucifera supported the production of lactic acid by yogurt starter cultures. In addition, Altuntas and Korukluoglu [33], confirmed that aqueous extract of ground garlic or fresh garlic juice has no antimicrobial activity towards selected probiotic strains such as Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium longum BB536, Lactobacillus acidophilus 74-2 and Lactobacillus rhamnosus. Further study is needed to verify the viability of LAB in fortified yogurt with rosemary, dill, oregano, and ginger water extracts during refrigerated storage.…”

“…Further study is needed to verify the viability of LAB in fortified yogurt with rosemary, dill, oregano, and ginger water extracts during refrigerated storage. Since LAB are able to survive at the low pH of yogurt [6], the higher TA in herbal yogurt may help in inhibiting the growth of organisms such as coliform bacteria, yeast, and mould, thus making possible the extension of the shelf life of yogurt [33].…”

Assessment of potential use of garlic (Allium sativum) against growth of microbes

“…Studies have also proved that garlic negatively affects the growth of harmful enterobacteria, but it shows no effect on the growth of bene icial micro lora. For example, disk diffusion assays revealed that garlic extract inhibits the growth of Bi idobacterium longum, whereas no effect was observed on Lactobacillus acidophilus (Altuntas and Korukluoglu, 2019). Table 2 indicates the consequences of garlic application on the growth of different bacteria.…”