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http://dx.doi.org/10.3746/jkfn.2005.34.2.148

Antimicrobial Activity of Korean Wild Tea Extract According to the Degree of Fermentation  

Choi, Ok-Ja (순천대학교 조리과학과)
Rhee, Haeng-Jae (순천대학교 조리과학과)
Choi, Kyeong-Hee (순천대학교 조리과학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.2, 2005 , pp. 148-157 More about this Journal
Abstract
This study was investigated to determine antimicrobial activity of the water and ethanol extracts of Korean wild green tea, semi-fermented tea, and fermented tea. Antimicrobial activity was examined against 8 kinds of several microorganisms. The minimum inhibitory concentration (MIC) of the water and ethanol extracts of green tea showed the most active antimicrobial activity against B. subtilis 0.2 mg/mL in Gram positive bacteria and P. fluorescens 0.3∼0.5 mg/mL in Gram negative bacteria. But the extracts did not show antimicrobial activity against lactic acid bacteria and yeast at the level of less than 1 mg/mL. Antimicrobial activity got lower as tea got more fermented. Antimicrobial activity of ethanol extracts from green tea, semifermented tea, and fermented tea was stronger than that of water extracts. Antimicrobial activity of the water and ethanol extracts of green tea, semi-fermented tea, and fermented tea was not destroyed at 50∼121$^{\circ}C$, and pH 3∼11, which proved to be very stable when given over heat, acid & alkali treatment. The ethanol extract of green tea, semi-fermented tea, and fermented tea was fractionated in the order of hexane, diethyl ether, ethyl acetate and water fraction. The highest antimicrobial activity was found in the water fraction, but not found in hexane fraction, while antimicrobial activity of fermented tea was not found in ether fraction.
Keywords
green tea; semi-fermented tea; fermented tea; water extract; ethanol extract; antimicrobial activity; minimum inhibitory concentration (MIC);
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