Isolation and Characterization of Bacteria Resistant to the Antimicrobial Activity of Garlic

Abstract

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.

Storage quality of chopped garlic as influenced by organic acids and high-pressure treatment

“…For microbial examinations, 1 g of chopped garlic from each bag was aseptically removed and diluted appropriately in 1 g l À1 peptone solution (Difco Laboratories, Detroit, MI, USA) containing 5 g l À1 K 2 SO 3 , with portions being plated using the pour plate technique. 13 Plate count agar (PCA, Difco Laboratories) was used as nutrient medium, and total viable counts were evaluated after incubation at 37°C for 48 h. Each analytical procedure was carried out in triplicate and the results were presented as the average and standard deviation of multiple samples. The statistical signi®cance of mean values was examined by two-way analysis of variance at p`0.05.…”

Staphylococcus enterotoxigênicos em alimentos in natura e processados no estado de Pernambuco, Brasil

“…Deve ser salientado que KYUNG, PARK, KIM [34] e GONZALEZ-FANDOS et al [23], analisando a flora residente e o efeito bactericida e bacteriostático do alho (desidratado e reconstituído a 1%, e na forma de extrato em concentrações de 5% e 20%), sobre linhagens de S. aureus enterotoxigênicas, verificaram que estas se multiplicam nas concentrações citadas, produzindo enterotoxinas e confirmando os riscos deste alimento como veiculo de enterotoxinas estafilocócicas.…”

Natural microflora of prepeeled garlic and their resistance to garlic antimicrobial activity

“…Prepeeled garlic cloves from retail markets carried 10 3 ᎐10 5 times more microorganisms than freshly peeled ones. We previously reported that prepeeled garlic had numerous lactic acid bacteria which may take advantage of the hostile garlic environment Ž unfit for most other micro-organisms Kyung . et al 1996 .…”

“…Most of the LAB 50r51 isolated from garlic were heterofermentative, with the genus Leuconostoc occurring most frequently. We previously reported the isolation of highly resistant LAB to garlic antimicrobial activity Ž from pureed prepeeled garlic Kyung et al . 1996 , belonging to L. mesenteroides subsp.…”

“…acid bacteria LAB highly resistant to garlic antimicrobial activity were isolated from Ž . ground prepeeled garlic Kyung et al 1996 . All the LAB isolated from ground garlic were identified as Leuconostoc mesenteroides subsp mesenteroides; some of them grew in MRS broth in the presence of 10% garlic extract.…”