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The anti‐bacterial activity of 12 Alliums against Escherichia coli

The anti‐bacterial activity of 12 Alliums against Escherichia coli A total of 12 Alliums , used for culinary purposes, were examined for anti‐bacterial activity against Escherichia coli using disc assay and minimum lethal concentration methods. The 12 Alliums were: garlic ( Allium sativum ); onion ( A. cepa ); shallot ( A. cepa var. ascolonicum ); everlasting onion ( A.cepa “Perutile”); ramsons ( A.ursinum ); leek ( A. porrum ); chives ( A. schoenoprasum ); wild leek ( A. ampeloprasum ); Babington’s leek ( A. ampeloprasum var. babingtonii ); Chinese chives ( A. ramosum ); nodding onion ( A. cernuum ) and crow garlic ( A. vineale ). Garlic, ramsons, wild leek, Babington’s leek, Chinese chive and crow garlic exhibited anti‐bacterial activity. The correlation coefficient between the results of the disc assay and minimum lethal concentration methods was highly significant ( r = 0.977; p = 0.0001). http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

The anti‐bacterial activity of 12 Alliums against Escherichia coli

Nutrition & Food Science , Volume 31 (5): 4 – Oct 1, 2001

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Publisher
Emerald Publishing
Copyright
Copyright © 2001 MCB UP Ltd. All rights reserved.
ISSN
0034-6659
DOI
10.1108/EUM0000000005614
Publisher site
See Article on Publisher Site

Abstract

A total of 12 Alliums , used for culinary purposes, were examined for anti‐bacterial activity against Escherichia coli using disc assay and minimum lethal concentration methods. The 12 Alliums were: garlic ( Allium sativum ); onion ( A. cepa ); shallot ( A. cepa var. ascolonicum ); everlasting onion ( A.cepa “Perutile”); ramsons ( A.ursinum ); leek ( A. porrum ); chives ( A. schoenoprasum ); wild leek ( A. ampeloprasum ); Babington’s leek ( A. ampeloprasum var. babingtonii ); Chinese chives ( A. ramosum ); nodding onion ( A. cernuum ) and crow garlic ( A. vineale ). Garlic, ramsons, wild leek, Babington’s leek, Chinese chive and crow garlic exhibited anti‐bacterial activity. The correlation coefficient between the results of the disc assay and minimum lethal concentration methods was highly significant ( r = 0.977; p = 0.0001).

Journal

Nutrition & Food ScienceEmerald Publishing

Published: Oct 1, 2001

Keywords: Health; Bacteria; Vegetables

References