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Diallyl disulfide, the antibacterial component of garlic essential oil, inhibits the toxicity of Bacillus cereus ATCC 14579 at sub-inhibitory concentrations

Microbial ToxinAntibioticsMedicineGarlic Essential OilDiallyl DisulfideSub-inhibitory ConcentrationsMicrobiologyAntibacterial AgentAntimicrobial ChemotherapyAntimicrobial CompoundPharmacologyAntimicrobial Resistance