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本文对大蒜粉的抑菌活性进行了研究，结果表明，０．５％的蒜粉对沙门氏菌，志贺氏菌有强烈的抑菌活性；０．７５％的蒜粉就可抑制金黄色葡萄球菌的生长；而对大肠杆菌则需１．５％的蒜粉才能抑制生长，食醋与蒜粉有协同抑菌作用
In this paper, the antibacterial activity of garlic powder was studied. The results showed that 0.5% of garlic powder has strong antibacterial activity against Salmonella and Shigella; 0.75% of garlic powder can inhibit Staphylococcus aureus. The growth; and E. coli need 1.5% of the garlic powder can inhibit growth, vinegar and garlic powder have a synergistic antibacterial effect