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Soloty S. Preservative effect of garlic in tomato paste can. J. Med. Plants 2002; 1 (3) :45-50
URL: http://jmp.ir/article-1-802-en.html

It has been shown that garlic, the ancient medicinal herb, has a wide range of antimicrobial properties. Application of garlic as preservative in tomato paste can has been studied. During a separate study, It has been known that the main bacterial spoilage in canned tomato paste is called “Flat sour” which is caused by Bacillus Coagulance. The effect of fresh garlic and chroformic extract of garlic on the Bacillus Coagulance growth was inverstgated. Serial dilutions of 0.125, 0.25, 0.5, 0.75, 1.0, 2.0, 2.5, 3.0 (%v/v) from fresh garlic and chlorofomic garlic extract were prepared and examined against Bacillus Coagulance. The minimum inhibitory concentration (MJC) of fresh garlic and chlirofromic garlic extract agaist Bacillus Coagulance were 3% v/v and 0.5% v/v respectively. Addition of above concentrations of fresh garlic and chlonofromic garlic extract had no significant effects on the chemical and physical characteristics of tomato paste can.