Analyzing the antibacterial effects of food ingredients: model experiments with allicin and garlic extracts on biofilm formation and viability of Staphylococcus epidermidis

To demonstrate different effects of garlic extracts and their main antibiotic substance allicin, as a template for investigations on the antibacterial activity of food ingredients. Staphylococcus epidermidis ATCC 12228 and the isogenic biofilm-forming strain ATCC 35984 were used to compare the activ...

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Bibliographic Details
Published in:Food Sci Nutr
Main Authors: Wu, Xueqing, Santos, Regiane R, Fink-Gremmels, Johanna
Format: Artigo
Language:Inglês
Published: BlackWell Publishing Ltd 2015
Subjects:
Original Research
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC4376410/
https://ncbi.nlm.nih.gov/pubmed/25838894
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.199
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