Abstract:

A number of studies have indisputably demonstrated that garlic has inhibitory effects against various species of bacteria and fungi because it contains garlicin. However, there have been few studies examining the antimicrobial activities of garlic wine produced by ethanol extraction combined with semi-fermentation which was used to reduce the content of garlicin having inhibitory effect against yeast. The garlicin contents in garlic wine and garlic were determined based on sulfur measurement method and the antimicrobial activities of garlic wine against Escherichia coli, Bacillus subtilis, Staphylococcus aureus and Saccharomyces cerevisiae at different concentrations were assayed by plate counting method. The garlicin content in garlic wine was lower than that in garlic. Garlic wine had strong inhibitory effects against the microbial strains tested, and the higher concentration gave the stronger antimicrobial activities.

Key words: garlic wine, garlicin, antimicrobial activity