The Study Of Biological Inhibitory Characters Of The Garlic Juice

The garlic is antiauxin that grows in the land with natural broad-spectrum antimicrobial characters. Domestic and foreign studies and reports in the inhibitory aspects of the garlic are many. The garlic has inhibiting and killing functions to many kinds of bacteria, fungi and protozoon. It has been testified to be a kind of green natural biological antiseptic with safety, high-efficiency nature characters and so on.The garlic could inhibit the growth of spoilage bacteria and pathogenics in many foods. These characters prepared the theoretical foundation for its using in foods antiputrefaction and preservation. But nowadays, domestic and foreign studies and reports about the bacteriostatic function most focus on the extracts of the garlic: garlic oil, allicin etc. and their inhibiting functions to microorganisms. And there are little studies on the smashing up the whole garlic to get the sap. We also find no reports alike related to this field home and abroad. During the collection of the garlic oil and allicin, the natural activities of itself will be destroyed or changed. The results of the experiments couldn't reflect the bioactivities of the garlic truly. Moreover, the extracts rate is low and the dregs of the garlic after extraction couldn't eat bringing many waste of the raw materials. The characters of garlic oil and allicin after extraction are not steady and lose their activities easily. So they are more difficult to use and exploit in production. This experiment study wholly and systematically on the inhibitory characters of the garlic juice to the microorganism in foods, providing theoretical foundation and technological parameter of biological bacteriostatis and antiputrefaction of the garlic juice. It has very important guiding roles in the raising of the garlic economic value and using areas. The study result are as following:1 The measurement of the garlic contentWe got from the experiment is 0.502% and much higher than the extracting method. It shows that there is much better bacteriostatic functions using the extract we got from smashing up the whole garlic.2 The study on the inhibitory influence to different concentrations and bacteria plants of the garlic. Looking at the inhibitory effection, the inhibition functions of the garlic juice to different kinds of bacteria prepared for the experiment are: Escherichia coli＞Candida albicans＞Saccharomyces cerevisiae＞Staphylococcus aureus＞Bacillus subtilis＞Shigella dysentertae＞Aspergillus niger＞Salmonella typhi＞Salmonella enteritidis＞Pseudomonas aeruginosa.3 The study on the bacteriostatic influence to different indicator of the garlic juice.3.1 Thickness has an remarkably impact on the inhibitory of garlic juice, different kinds of thickness of the garlic juice lias different effect on the varied index bacteria. the heavier the garlic juice has, the more remarkable effect of antibacteria.3.2 The characters of the antibacteria on garlic juice was effected by pH. The best range of the garlic juice antibacteria (pH: 5.77-7.04), and the garlic juice has the most powerful effect on controling the index bacteria, all kinds of growth of the index bacteria. Are restrained to the bigger extent, the range is close to the garlic fumet.3.3 Different heat-treatment garlic juice have a different effect on the antibacteria of index bacteria. Bacillus subtilis and Saccharomyces cerevisiae are good at repressing the bacteria just when the garlic juice is treated by 35%, the antibacterial effect of the Salmonella enteritidis reach to the peak by 45%, and then, antibacterial effect will decline along with the increasing temperature on heat-treatment. The antibacterial activities of garlic juice will pass away when the temperature is more than 65%.3.4 Treatmental time, effect on the inhibitory are varied along with the different time of garlic juice being treated. The effect on inhibitory will enhance according to the extended time of heat-treatment under the same temperature, garlic juice makes the effect of index bacteria best when the effective time comes to 2h, and then, it shows the downtrend of antibacterial effect of three kinds of index bacteria.3.5 We have built up mathematical model of antibacterial effect on garlic jiuce and the manage of temperature, time, pH, mutative relation on thickness through DPS regression analysis. and quadratic rotary unitized design consisted of four factors and five kinds of treatments. we will know, according to the result of method of statistical analysis, different treatment on heat and thickness have a great impact on bioactivty of garlic juice, whereas, different time and pH on antibacterial activity, have no statistical analysis.3.6 We have discovered that garlic juice, Sodium Benzoate and potassium sorbate could effectively reduce the growth quantity of indicator by the observation that garlic has affected on growth curve of indicator.In the cultivate initial stage, indicator quantity was controlled at a very low level, and in all cultivate stage, the extend of its increase was small. Garlic juice and other chemical antiseptic have not changed the growth trend of indicator, it greatly weaken the limit of log growth phase and other phases; Garlic juice has a similar or greater influence on indicator when garlic juice, Sodium Benzoate and potassium sorbate has a identical concentration.3.7 Garlic juice vary with the minimum inhibitory concentration and the minimum bactericidal concentration of different strain: the MIC of Bacillus subtilis was 0.5%, the MBC of Bacillus subtilis was 1%; the MIC and the MBC of Salmonella enteritidis all were 1%; the MIC of Saccharomyces cerevisiae was 0.25%, the MBC of Saccharomyces cerevisiae was 0.5%.