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Allicin is the major active sulfur-containing moiety that is released when garlic cloves are crushed or damaged. Since its first recorded use in ancient times to ward off snakebites and by the physician Hippocrates to treat pneumonia and heal wounds, allicin has come a long way and its attributes now include antimicrobial and anti-insecticidal activities. Given the rapid appearance of resistant microbes and insects, allicin clearly has merit in these spheres, even more so as resistance does not appear following its usage. More recently allicin has been successfully used as a complementary...

This book is first part of the 3 volume set focusing on basic and advanced methods for using microbiology as an entrepreneurial venture. This book deals with the concept of entrepreneurship skills for production, cost-benefit analysis and marketing of vaccines, diagnostic kits, biofuels, biogas, organic acids, plant nutrition enhancer, biofungicides, molecular products from Microbes-Taq polymerase, restriction enzymes and DNA ligase. Chapters cover the applications of microorganisms in small and large scale production to achieve a sustainable output. The book provides essential knowledge...