Açıklama
The objective of this study is to compare the inhibitory power of different phenolic extracts (extracts obtained by the maceration method and the MACHEIX method) from two varieties of garlic (red variety, white variety) on the growth of lactic acid bacteria. (Lactobacillus bulgaricus and Streptococcus thermophilus). Two evaluation methods were adopted: one is the agar diffusion method and the other is the direct contact method.