• garlic;
  • heated garlic;
  • antiyeast activity;
  • allyl isothiocyanate;
  • alliin;
  • alliinase


Garlic heated to 121 °C was found to strongly inhibit the growth of yeasts, but not that of bacteria. The potency and stability of the antiyeast activity of heated garlic were compared with those of fresh garlic, garlic oil, and allyl isothiocyanate. The inhibitory activity of heated garlic was stable, and the minimum inhibitory concentration did not change for up to 30 d at 37 °C. The antiyeast activity of heated garlic was not influenced by pH. Alliin heated in distilled water showed an antiyeast activity pattern similar to that of heated garlic, suggesting that the compound(s) thermally generated from alliin are the principal antiyeast compound(s) of heated garlic. The antiyeast activity was increased as time of heating increased up to 45 min at 121 °C, and the activity did not change when garlic was further heated for up to 120 min.