Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 32 Issue 3
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- Pages.413-417
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- 2003
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Abstract
To evaluate the antimicrobial activity of green tea against putrefactive microorganism in steamed bread, antibacterial activity of green tea extract against well-known strains of spoilage bacteria (Bacillus subtilis ATCC 6633, Bacillus pulmilus KCTC 3348 and Bacillus cereus IFO 12113) and mold (Aspergillus niger KCCM l1239) in bread was determined using the paper disk method. The green tea extract (GTE) showed the inhibition effects on the growth of all the strains of bacteria and mold at 1, 2, 3% levels. The activity of GTE was stable in the wide range of pH (4~9) and temperature (50~20
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