Staphylococcal growth and enterotoxins (A-D) and thermonuclease synthesis in presence of dehydrated garlic
- Gonzalez-Fandos, E. 1
- Garcia-Lopez, M.L. 1
- Sierra, M.L. 1
- Otero, A. 1
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1
Universidad de León
info
ISSN: 0021-8847
Year of publication: 1994
Volume: 77
Issue: 5
Pages: 549-552
Type: Article
More publications in: Journal of Applied Bacteriology
Sustainable development goals
Abstract
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.