Food Science and Preservation (한국식품저장유통학회지)
- Volume 8 Issue 2
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- Pages.206-212
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- 2001
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Changes in the Antibacterial Activity of Green Tea Extracts in Various pH of Culture Broth against Staphylococcus aureus and Salmonella typhimurium
배지의 pH에 따른 녹차추출물의 Staphylococcus aureus 와 Salmonella typhimurium에 따른 항균작용
Abstract
Water extract of green tea(GTW) and 70% ethanol extract of green tea(GTE) were prepared for the test of antibacterial activity. The sensitivity of Staphylococcus aureus and Salmonella typhimurium to the green tea extracts in various pH of culture broth was tested. Tryptic soy broth(TSB) containing 0∼2%(w/v) of green tea extracts was adjusted to pH 5.0∼7.0 and inoculated with 10