Watching Garlic Slay Bacteria | Chemical & Engineering News
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Web Date: May 5, 2011

Watching Garlic Slay Bacteria

Food Science: Spectroscopy reveals bacterial downfall at the hands of garlic
Department: Science & Technology
News Channels: Analytical SCENE, JACS In C&EN
Keywords: Raman spectroscopy, infrared spectroscopy, garlic, diallyl sulfide, Escherichia coli, Listeria monocytogenes

Vampires aren't the only villains vulnerable to garlic: Harmful bacteria also fall victim to the bulb's pungent mixture of compounds. Garlic could find use as a natural food preservative, but just how it destroys bacteria has been unclear. Now, researchers report that infrared and Raman spectroscopies provide a detailed account of garlic's war on bacteria (Anal. Chem., DOI: "; $("#ERA_RC").html(contextualDefault); } }); var era_rc1 = {StyleId: '1',ERADomain: ''};


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