본 연구에서는 가열온도를 달리하여 마늘즙을 열처리한 후 생마늘즙과 열처리 마늘즙의 식중독세균에 대한 항균활성을 조사하였다. 생마늘즙과 에서 30분간 열처리된 마늘즙은 공시된 모든 균주에 대해 강한 항균활성을 나타내었으나, 가열온도가 높을수록 항균활성이 낮아져 에서 30분간 열처리된 마늘즙은 항균활성이 크게 저하되었고, 에서 30분간 열처리된 마늘즙은 모든 균주에 대해 항균활성을 보이지 않았다. 생마늘즙은 Bacillus subtilis, Baci

The antimicrobial activities of raw garlic and garlic juice heated for 30 min at were investigated. Activities against food poisoning bacteria were measured. Raw garlic and garlic juice heated at showed strong antimicrobial activities, but the antimicrobial activity of garlic juice heated at was much less, and no antimicrobial activity was seen in garlic juice heated at . Raw garlic and garlic juice heated at completely inhibited the growth of Bacillus subtilis, Bacillus cereus, Staphylococcus aureus, Salmonella typhymurium, and Salmonella enteritidis at levels below 0.2%(w/v) of garlic solids. The inhibitory effects of garlic juice heated at were much lower, against all bacteria tested.

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