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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국낙농식품응용생물학회 Journal of Dairy Science and Biotechnology Journal of Dairy Science and Biotechnology 제39권 제3호
- 발행연도
- 2021.9
- 수록면
- 121 - 127 (7page)
- DOI
- https://doi.org/10.22424/jdsb.2021.39.3.121
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초록· 키워드
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Yogurt is produced by bacterial fermentation of milk and contains lactic acid bacteria (LAB), which produce various metabolites such as organic acid, hydrogen peroxide, and bacteriocin. This study aimed to investigate cell-free supernatants (CFS) of LAB isolated from Tibetan yogurt. CFS (TY1, TY2, TY3, TY4, TY5, TY6, and TY7) from selected strains of LAB were co-incubated with four different foodborne pathogenic bacteria, namely E. coli O157:H7, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus. Inhibition of foodborne pathogenic bacterial growth was not affected in the presence of CFS (pH 6.5). In contrast, CFS without neutralization completely inhibited the growth of the bacteria. Furthermore, when the concentration of CFS (without neutralization) was changed to 1:4 and 1:8, a difference in inhibition was observed between Gram-positive and Gram-negative bacteria. CFS more effectively inhibited the growth of Gram-negative E. coli O157:H7 and S. Typhimurium than Gram-positive L. monocytogenes and S. aureus. These results suggest that organic acids in LAB may inhibit the growth of foodborne pathogenic bacteria, particularly Gram-negative bacteria
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참고문헌 (21)
참고문헌 신청
노영희 / 2020 / 시판 호상 요구르트의 품질 특성과 항산화 활성 / 한국식품과학회지 52(2):113~118
양지원 / 2021 / 홍차 그릭 요거트의 이화학적 및 항산화 특성과 소비자 기호도 특성 비교 / 동아시아식생활학회지 31(1):36~49
Yong-Geun Ann / 2013 / Biological Activity and Improvement Effect on Irritable Bowel Syndrome of Wax Gourd Extract and Probiotic Lactic Acid Bacteria / The Korean Journal of Food And Nutrition 26(1):137~145
Lee KE / 1996 / Effect of kimchi intake on the composition of human large intestinal bacteria / Korean J Food Sci Technol 28:981~986
고강희 / 2013 / 김치 종류에 따른 유산균의 생물학적 및 기능적 특성 / 한국식품영양과학회지 42(1):89~95
양지원 / 2021 / 홍차 그릭 요거트의 이화학적 및 항산화 특성과 소비자 기호도 특성 비교 / 동아시아식생활학회지 31(1):36~49
Yong-Geun Ann / 2013 / Biological Activity and Improvement Effect on Irritable Bowel Syndrome of Wax Gourd Extract and Probiotic Lactic Acid Bacteria / The Korean Journal of Food And Nutrition 26(1):137~145
Lee KE / 1996 / Effect of kimchi intake on the composition of human large intestinal bacteria / Korean J Food Sci Technol 28:981~986
고강희 / 2013 / 김치 종류에 따른 유산균의 생물학적 및 기능적 특성 / 한국식품영양과학회지 42(1):89~95
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