Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Green Tea Powder on the Growth Inhibition of Oral Bacteria in Yoghurt

가루녹차 첨가 요구르트에 의한 충치 원인균 증식 억제 효과

  • Jung Da-Wa (Dept. of Food and Nutrition, Kyungwon University) ;
  • Park Shin-In (Dept. of Food and Nutrition, Kyungwon University)
  • 정다와 (경원대학교 식품영양학과) ;
  • 박신인 (경원대학교 식품영양학과)
  • Published : 2005.12.01
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Abstract

This study was carried out to obtain knowledges on the survival of Streptococcus mutans in the yoghurt added with green tea powder. The growth inhibition of green tea powder on the food borne pathogens and oral bacteria was measured by total microbial count, Among the tested food borne pathogens, the growth of Staphylococcus aureus and Salmonella enteritidis were not significantly affected by the addition of green tea powder, but green tea powder showed the growth inhibition effect on Escherichia coli O157:H7. The number of surviving Streptococcus mutans cell was decreased by $0.56\~0.99log$ cycle after 24 hem incubation by the addition of $0.5\~2.5\%$ green tea powder in the medium. And also the viable cell count of surviving Streptococcus mutans cells (initial inoculum $3.4\times10^7CFU/mL$) were decreased to $1.4\times10^4\~7.2\times10^4 CFU/mL$ after 48 hours incubation when $0.5\~2.5\%$ green tea powder were added to the drinkable yoghurt, Growth of Streptococcus mutans was strongly inhibited by the addition and incubation of green tea powder for 48 hum in the yoghurt.

가루녹차 첨가 드링크 요구르트에 오염된 충치 원인균인 Streptococcus mutans의 생육에 미치는 영향을 연구하였다. 가루녹차가 식중독 유발균과 충치 원인균에 대한 생육 저해 도를 검토한 결과 Staphylococcus aureus와 Salmonella entetitidis의 경우 가루녹차 첨가에 의해 생육에 큰 영향을 미치지 않은 것으로 나타났다. 한편 Escherichia coli O157:H7는 가루녹차 첨가 농도가 증가할수록 생육 억제 현상도 약간 높아지며 증식이 약간 억제되어 가루녹차 무첨가구에 비해 가루녹차 $0.5\%,\;1.0\%,\;1.5\%,\;2.0\%$와 $2.5\%$ 첨가구에서 24시간 배양 후 각각 0.40, 0.43, 0.46, 0.52와 0.54의 log cycle로 감소되었고, Streptococcus mutans의 경우에는 각각 0.56, 0.65, 0.70, 0.81과 0.99의 log cycle로 감소 폭이 커지면서 뚜렷한 성장 억제 효과를 보였다. 가루녹차를 $0.5\%,\;1.0\%,\;1.5\%,\;2.0\%$와 $2.5\%$ 첨가한 드링크 요구르트내에서 $3.4\times10^7CFU/mL$ 수준으로 접종된 Streptococcus mutans는 24시간 배양시 $9.8\times10^5\~2.0\times10^6 CFU/mL$로 감소되었으며, 48시간 배양 후에는 $1.4\times10^4\~7.2\times10^4 CFU/mL$로 $2.66\~3.36$의 log cycle이 감소되면서 Streptococcus mutans의 증식이 크게 억제되었다. 이와 같이 가루녹차 첨가에 의한 드링크 요구르트 내에서 Streptococcus mutans에 대한 생육 억제 효과를 확인할 수 있었다.

Keywords

References

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