STUDIES ON THE NUTRITIONAL VALUE OF ALLIUM PLANTS : (XXXVI) DECOMPOSITION OF ALLIIN HOMOLOGUES BY MICROORGANISM AND FORMATION OF SUBSTANCE WITH THIAMINE MASKING ACTIVITY

Abstract

Although it was previously shown that in the Allium plants, alliinase alone had the enzymatic effect decomposing alliin homologues into allicin, pyruvic acid and ammonia, the author discovered that the microorganisms, especially Bacillus subtilis, had also the same activity as alliinase, and investigated the suitable conditions of allicin formation by the microorganism.