黑蒜

黑蒜是一種加工過的大蒜食品。

製作

把普通大蒜置於60攝氏度左右高溫度的環境下一個月以上直至發生梅納反應製成的，在這一溫度下大多數微生物都不能生存，因此這一過程並不是發酵^[1]。然而有研究發現生蒜和黑蒜中有抗熱的內共生細菌，有可能也和黑蒜的製作有關^[2]^[2]^[3]。

質感

黑蒜沒有鮮蒜的刺激性氣味，質感較好。

保健功效

黑蒜是否具有獨特的保健功效現在尚不明確^[4]。

鮮蒜中殺菌的主要成分大蒜素對溫度敏感，因此黑蒜不具有鮮蒜的殺菌功效^[5]。

參考資料

^ 雲無心. 黑蒜真有神奇功效吗？. 果殼網. 2014-08-18 [2017-01-20]. （原始內容存檔於2020-06-13）.
^ ^2.0 ^2.1 Qiu Z, Lu X, Li N, Zhang M, Qiao X. Characterization of garlic endophytes isolated from the black garlic processing. MicrobiologyOpen. February 2018, 7 (1): e00547. PMC 5822338  . PMID 28990361. doi:10.1002/mbo3.547. Seven kinds of Bacillus were found from garlic and black garlic, respectively. Further studies demonstrated that the total bacteria and endophytes showed a sharp decrease firstly, followed by a rapid rise, then maintained at a certain level, and finally slowed down during the black garlic processing. B. subtilis, B. methylotrophicus, and B. amyloliquefaciens were the dominant strains. The selected strains were capable of fermenting glucose, lactose, sucrose, and garlic polysaccharide to produce acid but no gas, with a strong ability of heat resistance. The results indicated that there were a certain number of garlic endophytes during the black garlic processing, and Bacillus was the dominant strains under the conventional culture-dependent methods.
^ Qiu Z, Li N, Lu X, Zheng Z, Zhang M, Qiao X. Characterization of microbial community structure and metabolic potential using Illumina MiSeq platform during the black garlic processing. Food Research International (Ottawa, Ont.). April 2018, 106: 428–438. PMID 29579944. doi:10.1016/j.foodres.2017.12.081.
^ 任磊磊. 黑蒜比生蒜贵10倍专家：营养价值被过分夸大. 新華網. 2014年10月24日 [2017-01-20]. （原始內容存檔於2017年6月13日）.
^ FUJISAWA, Hiroyuki; SUMA, Kaoru; ORIGUCHI, Kana; SEKI, Taiichiro; ARIGA, Toyohiko. Thermostability of Allicin Determined by Chemical and Biological Assays. Bioscience, Biotechnology, and Biochemistry. 2014-05-22, 72 (11): 2877–2883 [2017-01-20]. doi:10.1271/bbb.80381. （原始內容存檔於2021-01-16）.

[1] 雲無心. 黑蒜真有神奇功效吗？. 果殼網. 2014-08-18 [2017-01-20]. （原始內容存檔於2020-06-13）.

[pmid28990361-2] 2.0 ^2.1 Qiu Z, Lu X, Li N, Zhang M, Qiao X. Characterization of garlic endophytes isolated from the black garlic processing. MicrobiologyOpen. February 2018, 7 (1): e00547. PMC 5822338  . PMID 28990361. doi:10.1002/mbo3.547. Seven kinds of Bacillus were found from garlic and black garlic, respectively. Further studies demonstrated that the total bacteria and endophytes showed a sharp decrease firstly, followed by a rapid rise, then maintained at a certain level, and finally slowed down during the black garlic processing. B. subtilis, B. methylotrophicus, and B. amyloliquefaciens were the dominant strains. The selected strains were capable of fermenting glucose, lactose, sucrose, and garlic polysaccharide to produce acid but no gas, with a strong ability of heat resistance. The results indicated that there were a certain number of garlic endophytes during the black garlic processing, and Bacillus was the dominant strains under the conventional culture-dependent methods.

[pmid29579944-3] Qiu Z, Li N, Lu X, Zheng Z, Zhang M, Qiao X. Characterization of microbial community structure and metabolic potential using Illumina MiSeq platform during the black garlic processing. Food Research International (Ottawa, Ont.). April 2018, 106: 428–438. PMID 29579944. doi:10.1016/j.foodres.2017.12.081.

[4] 任磊磊. 黑蒜比生蒜贵10倍专家：营养价值被过分夸大. 新華網. 2014年10月24日 [2017-01-20]. （原始內容存檔於2017年6月13日）.

[5] FUJISAWA, Hiroyuki; SUMA, Kaoru; ORIGUCHI, Kana; SEKI, Taiichiro; ARIGA, Toyohiko. Thermostability of Allicin Determined by Chemical and Biological Assays. Bioscience, Biotechnology, and Biochemistry. 2014-05-22, 72 (11): 2877–2883 [2017-01-20]. doi:10.1271/bbb.80381. （原始內容存檔於2021-01-16）.

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