ArticleMicrobiologyOpen2018
Characterization of garlic endophytes isolated from the black garlic processing.
Article in MicrobiologyOpen, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 31 citations in OpenAlex.
- Biocontrol potential and mechanism of an endophyticMicrobiology spectrum · 2026Article
- Plant growth-promoting endophytic microbiota from garlic bulbs.International microbiology : the official journal of the Spanish Society for Microbiology · 2025Article
- Black Garlic: Evolution of the Chemical Composition and Broad Biological Activities.Journal of agricultural and food chemistry · 2025Review
- Changes in Garlic Quality during Fermentation under Different Conditions.Foods (Basel, Switzerland) · 2024Article
- Whole-genome sequencing of four culturable endophytic bacteria from German hardneck garlic cloves (Microbiology resource announcements · 2024Article
- Psychochemical changes and functional properties of organosulfur and polysaccharide compounds of black garlic (Current research in food science · 2024Review
- Black Garlic and Its Bioactive Compounds on Human Health Diseases: A Review.Molecules (Basel, Switzerland) · 2021Review
- Article
- Characterization of garlic endophytes isolated from the black garlic processing.MicrobiologyOpen · 2018Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objectives of this study were to isolate and identify garlic endophytes, and explore the characteristics of dominant strains. Garlic endophytes were studied through phenotypical characterization and comparative sequence analysis of 16S rDNA based on culture-dependent approaches. Representative strains inferred from 16S rDNA sequencing were selected for further identification by gyrA and rpoB gene loci and phylogenetic analysis based on concateneted house-keeping sequences. Seven kinds of Bacillus were found from garlic and black garlic, respectively. Further studies demonstrated that the total bacteria and endophytes showed a sharp decrease firstly, followed by a rapid rise, then maintained at a certain level, and finally slowed down during the black garlic processing. B. subtilis, B. methylotrophicus, and B. amyloliquefaciens were the dominant strains. The selected strains were capable of fermenting glucose, lactose, sucrose, and garlic polysaccharide to produce acid but no gas, with a strong ability of heat resistance. The results indicated that there were a certain number of garlic endophytes during the black garlic processing, and Bacillus was the dominant strains under the conventional culture-dependent methods. This report provided useful information for the presence and type of garlic endophytes during the black garlic processing, which were of great significance to study the formation mechanism and quality improvement of black garlic in the future, as well as the security of garlic powder.
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