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

    Universidad de León

    León, España


Journal of Applied Bacteriology

ISSN: 0021-8847

Year of publication: 1994

Volume: 77

Issue: 5

Pages: 549-552

Type: Article

More publications in: Journal of Applied Bacteriology


Cited by

  • Scopus Cited by: 48 (09-09-2023)
  • Web of Science Cited by: 29 (11-09-2023)


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.