STAPHYLOCOCCAL GROWTH AND ENTEROTOXINS (A-D) AND THERMONUCLEASE SYNTHESIS IN THE PRESENCE OF DEHYDRATED GARLIC

The inhibition of Staphylococcus aureus growth and enterotoxin and the rmonuclease production by various concentrations of garlic (Allium sat ivum) was studied in BHI broth. The growth of Staph. aureus was inhibi ted by dehydrated garlic at levels of 1.5% (w/v) and over. Enterotoxin s A, B and C-1 were only detectable in broth containing < 1% of garlic while enterotoxin D was produced at a level of 2%. Garlic also inhibi ted thermonuclease (TNAse) production, complete inhibition being obser ved at levels greater than or equal to 1.5%. TNAse was not always dete cted when enterotoxin was present.