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The anti‐bacterial activity of 12 Alliums against Escherichia coli

D.C.J. Maidment (D.C.J. Maidment is Head of the School of Biological and Environmental Sciences, at Bath Spa University College, Newton Park, Bath, UK.)
Z. Dembny (Z. Dembny was a BSc Environmental Biology student, now graduated, at Bath Spa University College, Newton Park, Bath, UK.)
D.I. Watts (D.I.Watts is a demonstrator; all at Bath Spa University College, Newton Park, Bath, UK.)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 October 2001

754

Abstract

A total of 12 Alliums, used for culinary purposes, were examined for anti‐bacterial activity against Escherichia coli using disc assay and minimum lethal concentration methods. The 12 Alliums were: garlic (Allium sativum); onion (A. cepa); shallot (A. cepa var. ascolonicum); everlasting onion (A.cepa “Perutile”); ramsons (A.ursinum); leek (A. porrum); chives (A. schoenoprasum); wild leek (A. ampeloprasum); Babington’s leek (A. ampeloprasum var. babingtonii); Chinese chives (A. ramosum); nodding onion (A. cernuum) and crow garlic (A. vineale). Garlic, ramsons, wild leek, Babington’s leek, Chinese chive and crow garlic exhibited anti‐bacterial activity. The correlation coefficient between the results of the disc assay and minimum lethal concentration methods was highly significant (r = 0.977; p = 0.0001).

Keywords

Citation

Maidment, D.C.J., Dembny, Z. and Watts, D.I. (2001), "The anti‐bacterial activity of 12 Alliums against Escherichia coli ", Nutrition & Food Science, Vol. 31 No. 5, pp. 238-241. https://doi.org/10.1108/EUM0000000005614

Publisher

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MCB UP Ltd

Copyright © 2001, MCB UP Limited

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