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우유내의 LP system의 생리기능 및 항균성에 관한 연구 : 1. Escherichia coli O157:H7에 대한 항균효과 KCI 등재
Studies on the Biological Function and antibacterial Effect of Lactoperoxidase System in Milk : 1. Escherichia coli O157:H7에 대한 항균효과 1. Antibacterial Effect of Lactoperoxidase System Against Escherichia coli O157:H7
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본 연구 E. coli O157:H7에 대한 LP system(lactoperoxidae/thiocyanate/hydrogen peroxide)의 항균효과를 측정하기 위해 수행되었다. 초기 접종수준(10^2, 10^4, 10^7 cfu/ml), LP의 농도(10 ppm, 20 ppm, 30 ppm), 배지종류 (TSB, UHT milk, raw milk), 배양온도(5℃, 10℃, 15℃) 등에 따라 E. coli O157:H7에 대한 항균효과를 측정, 비교한 결과, 초기 접종수준을 10^2/ml으로 하였을 때와 LP의 농도를 10 ppm 및 5℃ 배양에서 항균력이 가장 높게 나타났다.
This study was carried out to measure the antibacterial effect of lactoperoxidase/thiocyanate/hydrogen peroxide system (LP system) against E. coli O157:H7. When the initial inoculum levels (10^2, 10^4, 10^7 cfu/ml),concentration of LP (10 ppm, 20 ppm, 30 ppm), culture media (TSB-YE, UHT milk, raw milk) and storage temperatures (5℃, 10℃, 15℃) were set up differently for the experiment and the antibacterial effect was compared, the highest antibacterial effect of LP system was shown at 10^2 cfu/ml of initial inoculum level, 10 ppm of LP concentration and 5℃ of incubation temperature.
