KOREASCHOLAR

We conducted growth inhibition tests on oral microorganisms using three strains of Lactobacillus spp. which are widely known as their probiotic properties. In these experiments, we measured the number of oral microorganisms after directly contacting lactobacillus with them. In addition, we conducted a similar study using yogurts which are well known as a p robiotic food. I n these yogurts, w e identified t he t ype o f lactobacilli by 1 6s r RN A nucleotide analysis. In o ur study, the growth of most of oral microorganisms were inhibited by lactobacilli, and we also found that yogurts had the highest effectiveness in inhibiting the growth of most of oral microorganisms. The lactobacilli contained in the yogurts were identified as Lactobacillus casei, Lactobacillus paracasei, Lactobacillus helveticus, Lactobacillus casei, and Lactobacillus helveticus

I. 서 론
 II. 재료 및 방법
  1. 실험재료
  2. 실험방법
 III. 결과
 IV. 고찰
 V. 참고문헌

• 김은기(단국대학교 보건복지대학원 보건학과) | Eun Ki Kim
• 김연선(단국대학교 보건복지대학원 보건학과) | Yeon Sun Kim
• 권현진(단국대학교 보건복지대학원 보건학과) | Hyun Jin Kwon
• 이영기(단국대학교 보건복지대학원 보건학과) | Young Ki Lee correspondence