Allyl alcohol is the sole antiyeast compound in heated garlic extract

that seen with heated garlic and heated alliin solution. The minimum inhibitory concentrations of heated garlic, that seen with heated garlic and heated alliin solution. The minimum inhibitory concentrations of heated garlic, that seen with heated garlic and heated alliin solution. The minimum inhibitory concentrations of heated garlic, with an alliin content of 1.5% (w/v), and allyl alcohol w with an alliin content of 1.5% (w/v), and allyl alcohol w with an alliin content of 1.5% (w/v), and allyl alcohol w with an alliin content of 1.5% (w/v), and allyl alcohol w with an alliin content of 1.5% (w/v), and allyl alcohol wer er er er ere 0.6% (v/v) and 0.002% (v/v), r e 0.6% (v/v) and 0.002% (v/v), r e 0.6% (v/v) and 0.002% (v/v), r e 0.6% (v/v) and 0.002% (v/v), r e 0.6% (v/v) and 0.002% (v/v), respectively, against C. C. C. C. C. utilis utilis utilis utilis ATCC42416. Yeasts w easts w easts w easts w easts were extremely sensitiv emely sensitiv emely sensitiv emely sensitiv emely sensitive to allyl alcohol, with minimum inhibitor e to allyl alcohol, with minimum inhibitor e to allyl alcohol, with minimum inhibitor e to allyl alcohol, with minimum inhibitor e to allyl alcohol, with minimum inhibitory concentration (MIC) ation (MIC) ation (MIC) ation (MIC) ation (MIC) ranging from 0.002% (v/v) to 0.014% (v/v), while bacteria were not very sensitive to allyl alcohol, with MIC ranging from 0.002% (v/v) to 0.014% (v/v), while bacteria were not very sensitive to allyl alcohol, with MIC ranging from 0.002% (v/v) to 0.014% (v/v), while bacteria were not very sensitive to allyl alcohol, with MIC ranging from 0.002% (v/v) to 0.014% (v/v), while bacteria were not very sensitive to allyl alcohol, with MIC ranging from 0.002% (v/v) to 0.014% (v/v), while bacteria were not very sensitive to allyl alcohol, with MIC ranging from 4% to 7%. Among yeasts, xerotolerant strains, including ranging from 4% to 7%. Among yeasts, xerotolerant strains, including ranging from 4% to 7%. Among yeasts, xerotolerant strains, including ranging from 4% to 7%. Among yeasts, xerotolerant strains, including ranging from 4% to 7%. Among yeasts, xerotolerant strains, including Zygosaccharomyces rouxii Zygosaccharomyces rouxii Zygosaccharomyces rouxii Zygosaccharomyces rouxii Zygosaccharomyces rouxii, were signifi- , were signifi- , were signifi- , were signifi- , were signifi- cantly less sensitive to allyl alcohol and heated garlic extract than others. Allyl alcohol is different from all other cantly less sensitive to allyl alcohol and heated garlic extract than others. Allyl alcohol is different from all other cantly less sensitive to allyl alcohol and heated garlic extract than others. Allyl alcohol is different from all other cantly less sensitive to allyl alcohol and heated garlic extract than others. Allyl alcohol is different from all other cantly less sensitive to allyl alcohol and heated garlic extract than others. Allyl alcohol is different from all other known antimicrobial compounds found in garlic in that it does not contain sulfur in its molecule. known antimicrobial compounds found in garlic in that it does not contain sulfur in its molecule. known antimicrobial compounds found in garlic in that it does not contain sulfur in its molecule. known antimicrobial compounds found in garlic in that it does not contain sulfur in its molecule. known antimicrobial compounds found in garlic in that it does not contain sulfur in its molecule. K K K Keywor eywor eywor eywords: garlic, allyl alcohol, alliin, antiy ds: garlic, allyl alcohol, alliin, antiy ds: garlic, allyl alcohol, alliin, antiy ds: garlic, allyl alcohol, alliin, antiy ds: garlic, allyl alcohol, alliin, antiyeast activity east activity east activity east activity east activity, sulfur compound, , sulfur compound, , sulfur compound, , sulfur compound, , sulfur compound, Candida utilis andida utilis andida utilis andida utilis andida utilis