Super-Food Black Garlic - Breath of Birth

When making black garlic, lots of pungent gas was released from fresh garlic during processing of
fresh garlic but no chemical constituents of gas was reported until now. Gas Chromatography was
applied to clarify compounds included to keep health condition of workers. Three major constituents
such as ammonia (17%), sulfide group (17%) and aldehyde group (66%) were identified in pungent
gas. Bioactivity of garlic derived gas (volatile) was conducted against bacteria P. aerugionosa, B.
natto, enterohemorrhgagic E. coli O157, MRSA and C. albicans. Antibacteria activity of garlic was the
strongest to compared with reference samples of garlic, onion, horse radish, dokudami (Houttuyhia
cordata), rubbed sage, whole clove and cinnamon by the petri dish cultivation method. Bacteria killing
mechanisms of Thujopsis dolabrata (Hiba tree) oil and formalin chemical presented different
appearance by scanning electron microscopic analysis, suggesting that bacteria killing actions are
various depending on types of gas (volatile).