Effect of physicochemical parameters on the stability and activity of garlic alliinase and its use for in-situ allicin synthesis
Fig 10
Cell viability assay of bacterial suspension (300 μL) incubated for 0 to 30 min with a mixture of alliin (100 μL; 100 mM) and alliinase (100 μL; 1 mg/mL).
Ten fields or more were analyzed in triplicates; the scale bar corresponds to 50 μm; the total number of bacteria at a given time was taken as 100%.