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우유내의 LP system의 생리기능 및 항균성에 관한 연구 2. Listeria monocytogenes에 대한 항균효과 KCI 등재
Studies on the Biological Function and Antibacterial Effect of Lactoperoxidase System in Raw Milk 2. Antibacterial Effect of Lactoperoxidase System Against Listeria monocytogenes
pp.83-86
본 연구의 목적은 L. monooytogenes에 대한 LP system의 항균효과를 측정하기 위하여 수행되었다 초기 접종수준(10², 10⁴, 10^(7) CFU/ml), LP의 농도는(10, 20, 30 ppm), 그리고 저장온도(5, 10, 15℃), 배지종류(TSB-YE, UHT milk)에 따라 L. monocytogenes에 대한 항균효과를 측정 비교한 결과 초기접종수준을 10²cfu/ml로 하였을 때와 LP농도는 10 ppm 및 5℃로 배양에서 항균력이 높게 나타났다. UHT milk를 이용한 LP system의 항균효과는 Tryptic soy agar를 이용한 시험결과와 비슷하게 나타났다.
This study was carried out to measure the antibacterial effect of lactoperoxidase system against L. monocytogenes. When the initial inoculum levels (10², 10⁴, 10^(7) cfu/ml), concentration of LP (10 ppm, 20 ppm, 30 ppm), culture media (TSB-YE, UHT 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 10² cfu/ml of initial inoculum level, 10 ppm of LP concentration and 5℃ of incubaction temperature. The antibacterial effect of LPS in UHT milk was similar to that in Tryptic soy broth.
