The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 13 Issue 1
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- Pages.36-44
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- 2000
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Comparison of Antibacterial Activities of Green Tea Extracts and Preservatives to the Pathogenic Bacteria
녹차추출물과 보존료의 식중독세균에 대한 항균활성 비교
Abstract
Survival of pathogenic bacteris(S. aureus, L. monocytogenes, E. coli and S. typhimurium) in tryptic soy broth containing green tea water extract(GTW), green tea ethanol extract(GTE), potassium sorbate (PS) and sodium benzoate(SB) stored at various pH was evaluated. Tryptic soy broth(TSB) containing 0∼2%(w/v) of green tea extracts and preservatives adjusted to pH 5.5, 6.0, 6.5 and 7.0 was inoculated approximately 105 CFU/ml of pathogenic bacteria and incubated at 35
Keywords
- antibacterial activity;
- pathogenic bacteria;
- green tea extracts;
- potassium sorbate;
- sodium benzoate.