Sulfur compounds of "sweet garlic" (\kur{Tulbaghia violacea} Harv.)

The theoretical part of the Bachelor thesis summarizes the formation pathways of sulfur compounds in plants of the genus Allium and shows the similarity between "regular" garlic (Allium sativum L.) and "sweet" garlic (Tulbaghia violacea Harv.). In the experimental part, marasmicin was extracted from the rhizomes of T. violacea and allicin was synthesized from diallyl disulfide. Antimicrobial properties of both compounds were tested in two ways - by the disk diffusion method against several strains of bacteria and yeasts (Clavibacter michiganensis, Erwinia amylovora, Xanthomonas axonopodis, Bacillus cereus, Escherichia coli, Micrococcus luteus and Saccharomyces cerevisiae) and by dilution method against three strains of bacteria (Bacillus cereus, Escherichia coli and Micrococcus luteus)