Antifungal Activity of Garlic Extract on Yeasts

Abstract

Antifungal activity of aqueous garlic extract against various yeasts isolated from seafoods was examined from the viewpoint of food sanitation. The aqueous garlic extract was prepared from homogenate of fresh garlic bulbs blended with an equal weight of water. This mixture was then sterilized by filtration. Eighteen different species of the five genera, Candida, Cryptococcus, Debaryomyces, Rhodotorula and Trichosporon, were used.
The minimum inhibitory concentration (MIC) values of the extract against these yeasts were 0.31 to 1.25% by agar dilution method using YM agar, and the extract was effective in vitro against these yeasts. Survival curves in the presence of garlic extracts were made on the two strains, Cryptococcus laurentii M-3 and Trichosporon cutaneum E-5. The extract showed fungicidal activity against these yeasts. The combined effect of garlic extract and sodium chloride on several yeasts were also examined. The antifungal activity of the extract was increased by the addition of sodium chloride