[Bactericidal properties of volatile fractions of garlic phytoncids].

Changes in the bactericidal effect of volatile fractions of garlic were examined during storage. B. coli communis, Proteus vulgaris and Staph. pyogenes aureus 209 were used as test-organisms. Bactericidal properties of volatile fractions of garlic phytoncids were most pronounced prior to storage. During storage they reduced. At higher temperature (16 degrees) the decline in the bactericidal properties was much more significant than at low temperature of storage (2 degrees).