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ISSN Print: 2394-7500, ISSN Online: 2394-5869, CODEN: IJARPF

IMPACT FACTOR (RJIF): 8.4

International Journal of Applied Research

Vol. 7, Issue 3, Part C (2021)

Garlic: An antimicrobial agent

Author(s)
Dr. Swati Suresh Puri
Abstract
India produces a large variety of spices in the world. In India spices are not only used to add flavor, aroma and colour to food but also it is used for medicinal values as well as used as preservative by inhibiting the food spoiling bacteria growing on food. Raw garlic (Allium sativum) has the potential to ward off a cough and cold infection. Garlic is a important part of kitchen because it is health benefit based on its antimicrobial and antioxidant properties. It contains antioxidant components like S-allyl-cystelne sulfoxide (alline). Indian mango pickles contain fresh raw garlic cloves in its preparation due to which life of pickles gets increased for longer period of time as compared to non garlic contain pickle. Many spices like garlic, ginger, onion etc posses significant antimicrobial activities against food spoilage bacteria like Bacillus species, Staphyloccous aureus, E. coli. Therefore, food industry and its product require to inhibit the growth of food spoilage bacteria. Therefore, spices have a great potential to be developed as a new and safe microbial agent.
Pages: 157-158  |  198 Views  3 Downloads
How to cite this article:
Dr. Swati Suresh Puri. Garlic: An antimicrobial agent. Int J Appl Res 2021;7(3):157-158.
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