Table 2.
Compar ison of antimicrobial activity of the gar lic extract with freezing temperatures (mm)

Freezing condition	Gram (-)			Gram (+)
	Escherichia coli	Salmonella typhimurium	Vibrio vulnificus	Staphylococcus aureus	Bacillus cereus
	Control (4°C)	12.23±0.79a1)	14.01±0.49a	23.12±0.13a	15.83±0.11a	13.10±0.01b
-20°C	12.45±0.81a	12.45±0.19b	23.47±0.49a	15.22±0.20a	12.10±0.11a
-80°C	11.48±0.01a	13.54±0.42a	23.61±0.75a	15.86±0.23a	12.72±0.20b
-196°C	12.09±0.47a	13.48±0.72a	23.34±0.35a	16.12±0.85a	12.79±0.33b

The values represent mean±SD for triplicate experiments. Means with same letters within a column are not significantly different at p<0.05 by Duncan s multiple range test.