Abstract
Abstract This study was carried out to fortify the antimicrobial activity of yogurt by adding garlic juice to it. A raw garlic bulb wasgrated and heated with Glycyrrhiza uralensis to improve its antimicrobial activity a nd palatability. Yogurt was made with 0, 4,8, and 12% garlic juice, and was evaluated in terms of its lactic star ter growth, physico-chemical characteristics, growth inhi b-itory activity against Staphylococcus aureus KCCM 40510, and sensory charac teristics. The garlic juice significantly increasedthe growth of the yogurt starter ( p 0.05). To increase the antimicrobial activityof yogurt with the addition of garlic juice, further studies on the increase in the palatability of garlic juice are necessary.
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