Antimicrobial Activity of Green Tea against Putrefactive Microorganism in Steamed Bread

빵 부패미생물에 대한 녹차의 항균작용

  • 김창순 (창원대학교 식품영양학과) ;
  • 정순경 (양산대학 식품가공제과제빵과) ;
  • 오유경 (창원대학교 식품영양학과) ;
  • 김래영 (창원대학교 식품영양학과)
  • Published : 2003.04.01


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$0^{\circ}C$). When green tea powder (GTP: 1, 3, 5%) was added to steamed bread increase of total bacterial and mold counts declined during storage at 25"C as the levels of GTP increased. By addition of 5% GTP, mold appeared 1 day late extending shelf life of steamed bread compared to control bread without GTP. Therefore, the levels of GTP added to steamed bread could be more than 5% for extended shelf life and wholesomeness of steamed


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