Growth and effect of garlic (Allium sativum) on selected beneficial bacteria

Abstract The growing interest of consumers to the new probiotic product has led the industry to focus on it. But viability of probiotic strain has a big challenge during shelf life of food. Therefore, to know the effect of food additives on survival of probiotic is important. The role of probiotics, garlic and yoghurt on the health of humans is widely known. In this study, we focus on finding answers to the question of whether selected beneficial bacteria will survive in the presence of ground garlic solution or fresh garlic juice and obtaining the growth parameters of that strains. Disk diffusion assays revealed that while Bifidobacterium longum BB536 is the most susceptible (49.37 ± 1.07 mm), Lactobacillus acidophilus 74-2 is the most resistant (no inhibition zone) bacteria to the fresh garlic juice, significantly. However, the strains were not adversely affected in possible usage rates of garlic in some Turkish appetizers. Enumeration assays also confirmed these unexpected findings. The addition of certain quantities of ground garlic or fresh garlic juice that did not show antimicrobial activity for selected probiotic strains are suitable for food matrix, especially yogurt based products.

摘要 消费者对新型益生菌产品的关注度与日俱增，促使食品行业将研发重心转向该领域。但益生菌菌株在食品货架期内的存活能力仍面临严峻挑战，因此探究食品添加剂对益生菌存活的影响具有重要意义。益生菌、大蒜与酸奶对人体健康的有益作用已广为人知。本研究旨在探究特定有益菌在大蒜泥溶液或鲜大蒜汁中是否能够存活，并测定该类菌株的生长参数。纸片扩散法实验结果显示，长双歧杆菌BB536（Bifidobacterium longum BB536）对鲜大蒜汁最为敏感（抑菌圈直径为49.37±1.07 mm），而嗜酸乳杆菌74-2（Lactobacillus acidophilus 74-2）则表现出最强的抗性，未出现抑菌圈，该差异具有统计学显著性。不过，在部分土耳其开胃菜的大蒜可能使用浓度范围内，上述菌株并未受到不利影响。菌落计数实验也验证了这一意外结果。对于本研究选定的益生菌菌株而言，添加未表现出抗菌活性的适量大蒜泥或鲜大蒜汁，可适配于各类食品基质，尤其是酸奶类产品。