Study the Potential of Inulin Extracted from Garlic to Inhibit the Growth of Food Poinsoning Bacteria Staphylococcus aureus and Escherichia coli

บทคัดย่อ

Escherichia coli and staphylococcus aureus are the prevalent food poisoning bacteria in various foods. Using herbal natural medicine extract such as garlic to inhibit bacterial growth cause less poisoning symptoms side effects and drug resistance than synthetic chemicals and is a safe choice for consumers. This research aimed to study the effectiveness of inulin extracted from garlic (Allium ampeloprasum var. ampeloprasum) to inhibit the growth E. coli and S. aureus at various conditions. The experiments operated by using paper disk diffusion (Inhibition zone ; mm.) to determine the minimum inhibition concentration (MIC; mg/ml). The inhibition experiment of S.aureus and E. coli were tested by the standard plate count method (CFU/ml).
        The study showed that inulin extracted from garlic 75 .18 % with higher concentration could increase the inhibition of bacteria growth. The results found the concentration of inulin extract at 100 mg/ml within 24 hours E.coli and S. aureus of 97.33% and 88.83% respectively. The minimum inhibitory concentration (MIC) of inulin extract for E.coli was at 25 mg/ml with 75% and S.aureus was at 50% mg/ml of 100% ability. The optimum pH of E.coli of and S. aureus were at pH 7 with 83.33 % and 100% ability , respectively