Abstract

To demonstrate different effects of garlic extracts and their main antibiotic substance allicin, as a template for investigations on the antibacterial activity of food ingredients. Staphylococcus epidermidis ATCC 12228 and the isogenic biofilm‐forming strain ATCC 35984 were used to compare the activity of allicin against planktonic bacteria and bacterial biofilms. The minimal inhibitory concentration ( MIC ) and the minimum biofilm inhibitory concentration ( MBIC ) for pure allicin were identical and reached at a concentration of 12.5 μ g/mL. MBIC s for standardized garlic extracts were significantly lower, with 1.56 and 0.78 μ g/mL allicin for garlic water and ethanol extract, respectively. Biofilm density was impaired significantly at a concentration of 0.78 μ g/mL allicin. Viability staining followed by confocal laser scanning microscopy showed, however, a 100% bactericidal effect on biofilm‐embedded bacteria at a concentration of 3.13 μ g/mL allicin. qRT ‐ PCR analysis provided no convincing evidence for specific effects of allicin on biofilm‐associated genes. Extracts of fresh garlic are more potent inhibitors of Staphylococcus epidermidis biofilms than pure allicin, but allicin exerts a unique bactericidal effect on biofilm‐embedded bacteria. The current experimental protocol has proven to be a valid approach to characterize the antimicrobial activity of traditional food ingredients.

Our findings gain deeper insight into the effect of allicin and garlic extracts in realistic concentrations on bacterial biofilms. The manuscript at the same time aimed to provide a template for the testing of other herbal products used in food production and food preservation.