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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Detalles Bibliográficos
Autores principales: Wu, Xueqing, Santos, Regiane R, Fink-Gremmels, Johanna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BlackWell Publishing Ltd 2015
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4376410/
https://www.ncbi.nlm.nih.gov/pubmed/25838894
http://dx.doi.org/10.1002/fsn3.199

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4376410/
https://www.ncbi.nlm.nih.gov/pubmed/25838894
http://dx.doi.org/10.1002/fsn3.199

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