E González-Fandos, M L García-López, M L Sierra, A Otero
{"title":"脱水大蒜对葡萄球菌生长、肠毒素(A-D)和热酶合成的影响。","authors":"E González-Fandos, M L García-López, M L Sierra, A Otero","doi":"10.1111/j.1365-2672.1994.tb04400.x","DOIUrl":null,"url":null,"abstract":"<p><p>The inhibition of Staphylococcus aureus growth and enterotoxin and thermonuclease production by various concentrations of garlic (Allium sativum) was studied in BHI broth. The growth of Staph. aureus was inhibited by dehydrated garlic at levels of 1.5% (w/v) and over. Enterotoxins A, B and C1 were only detectable in broth containing < 1% of garlic while enterotoxin D was produced at a level of 2%. Garlic also inhibited thermonuclease (TNAse) production, complete inhibition being observed at levels > or = 1.5%. TNAse was not always detected when enterotoxin was present.</p>","PeriodicalId":22599,"journal":{"name":"The Journal of applied bacteriology","volume":"77 5","pages":"549-52"},"PeriodicalIF":0.0000,"publicationDate":"1994-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1365-2672.1994.tb04400.x","citationCount":"49","resultStr":"{\"title\":\"Staphylococcal growth and enterotoxins (A-D) and thermonuclease synthesis in the presence of dehydrated garlic.\",\"authors\":\"E González-Fandos, M L García-López, M L Sierra, A Otero\",\"doi\":\"10.1111/j.1365-2672.1994.tb04400.x\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>The inhibition of Staphylococcus aureus growth and enterotoxin and thermonuclease production by various concentrations of garlic (Allium sativum) was studied in BHI broth. The growth of Staph. aureus was inhibited by dehydrated garlic at levels of 1.5% (w/v) and over. Enterotoxins A, B and C1 were only detectable in broth containing < 1% of garlic while enterotoxin D was produced at a level of 2%. Garlic also inhibited thermonuclease (TNAse) production, complete inhibition being observed at levels > or = 1.5%. TNAse was not always detected when enterotoxin was present.</p>\",\"PeriodicalId\":22599,\"journal\":{\"name\":\"The Journal of applied bacteriology\",\"volume\":\"77 5\",\"pages\":\"549-52\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1994-11-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1111/j.1365-2672.1994.tb04400.x\",\"citationCount\":\"49\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"The Journal of applied bacteriology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1111/j.1365-2672.1994.tb04400.x\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Journal of applied bacteriology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1111/j.1365-2672.1994.tb04400.x","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Staphylococcal growth and enterotoxins (A-D) and thermonuclease synthesis in the presence of dehydrated garlic.
The inhibition of Staphylococcus aureus growth and enterotoxin and thermonuclease production by various concentrations of garlic (Allium sativum) was studied in BHI broth. The growth of Staph. aureus was inhibited by dehydrated garlic at levels of 1.5% (w/v) and over. Enterotoxins A, B and C1 were only detectable in broth containing < 1% of garlic while enterotoxin D was produced at a level of 2%. Garlic also inhibited thermonuclease (TNAse) production, complete inhibition being observed at levels > or = 1.5%. TNAse was not always detected when enterotoxin was present.