Fresh garlic liquid stored for 72 hours with 4 ℃ garlic solution of 10 kinds of common bacteria in vitro comparison of antimicrobial effectiveness.docVIP

 PAGE \* MERGEFORMAT 7 Fresh garlic liquid stored for 72 hours with 4 ℃ garlic solution of 10 kinds of common bacteria in vitro comparison of antimicrobial effectiveness [Abstract] Objective To investigate the solution of fresh garlic 4 ℃ with 72 h storage of garlic solution on the 10 kinds of common bacteria in vitro antibacterial effects. Methods Delivery Glucose Phenol Red broth dilution method, were determined with fresh garlic 4 ℃ liquid garlic solution 72 h storage of 10 kinds of common bacteria, minimum inhibitory concentration (MIC). The results of fresh garlic, liquid and 4 ℃ stored 72 h garlic solution of 10 kinds of common bacteria, no significant difference in antimicrobial effect. Conclusion garlic liquid at room temperature can be used as preservatives and preservative used in food preservation. [Keywords:] of fresh garlic liquid 4 ℃ stored 72 h minimum inhibitory concentration of garlic solution Abstract: ObjectiveTo investigate the out-body antibacterial effect on ten common bacteria between fresh garlic extract and the garlic extract kept for 72 hours under 4 ℃ . MethodsWith the method of serial dilution test with glucose phenol red based medium, the minimum inhibitory concentration (MIC ) of the fresh garlic extract and the garlic extract kept for 72 hours under 4 ℃ on ten common bacteria were measured. ResultsThere was no significant difference of antibacterial effect on ten common bacteria between the fresh garlic extract and the garlic extract kept for 72 hours under 4 ℃ . ConclusionGarlic extract can be used as an antiseptic and a fresh keeping agent in normal temperature to keep food fresh. Keywords:: Fresh garlic extract; Garlic extract kept for 72 hours under 4 ℃ ; Minimum inhibitory concentration Garlic is the best known natural broad-spectrum anti-bacterial food. According to reports, it has dozens of aspects of food hygiene and food spoilage bacteria and fungi have a stronger role in suppression and killing. In this paper,