Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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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
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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$0^{\circ}C$). 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 bread.read.

빵 부패미 생물에 대한 녹차추출물의 항균활성을 조사하고 녹차가루를 첨가한 찐빵의 저장 중 항균효과를 알아보고자 하였다. 사용된 세균 3종류인 Bacillus subtilis ARCC 6633, Bacillus pumilus KCTC 3348, Bacillus cereus IFO 12113과 곰팡이 Aspergillus niger KCCM l1239 모두 GTE 1% 이상에서 우수한 항균력을 가지고 있으며, 생육이 억제됨을 확인하였다. GTE의 열 안정성은 넓은 온도 범위(50~20$0^{\circ}C$)에서 열을 가하지 않았을 때와 동일하게 항균력이 유지되었고, pH 사용범위 (4~9)에 관계없이 동일한 환으로 항균력을 나타내었다. 녹차를 첨가한 찐빵을 $25^{\circ}C$에 저장하면서 총 곰팡이 수와 총 세균 수를 측정한 결과 대조군, GTP 1%, 3% 첨가군 모두 저장 3일째에 곰팡이가 나타났으나 GTP 5% 첨가군에서는 저장 3일째에 나타났다. 총 세균 수는 저장 3일 이후 $10^{7}$ CFU/g을 넘어 부패가 진행 중이었으나 GTP 3%는 5일째에, GTP 5% 첨가군은 7일째에 $10^{7}$ CFU/g을 나타났다. 그러므로 찐빵에서의 녹차의 항균 효과에 따른 저장기간 연장은 녹차가루 첨가량 5% 이상의 수준에서 가능하리라고 추측된다.

Keywords

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