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      가루녹차 첨가 요구르트에 의한 충치 원인균 증식 억제 효과 = Effect of Green Tea Powder on the Growth Inhibition of Oral Bacteria in Yoghurt

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      https://www.riss.kr/link?id=A104376440

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      다국어 초록 (Multilingual Abstract)

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      This study was carried out to obtain knowledges on the survival of Streptococcus mutans in the yoghurt added with green tea powder. The growth inhibition of green tea powder on the food borne pathogens and oral bacteria was measured by total microbial count, Among the tested food borne pathogens, the growth of Staphylococcus aureus and Salmonella enteritidis were not significantly affected by the addition of green tea powder, but green tea powder showed the growth inhibition effect on Escherichia coli O157:H7. The number of surviving Streptococcus mutans cell was decreased by $0.56\~0.99log$ cycle after 24 hem incubation by the addition of $0.5\~2.5\%$ green tea powder in the medium. And also the viable cell count of surviving Streptococcus mutans cells (initial inoculum $3.4\times10^7CFU/mL$) were decreased to $1.4\times10^4\~7.2\times10^4 CFU/mL$ after 48 hours incubation when $0.5\~2.5\%$ green tea powder were added to the drinkable yoghurt, Growth of Streptococcus mutans was strongly inhibited by the addition and incubation of green tea powder for 48 hum in the yoghurt.
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      This study was carried out to obtain knowledges on the survival of Streptococcus mutans in the yoghurt added with green tea powder. The growth inhibition of green tea powder on the food borne pathogens and oral bacteria was measured by total microbial...

      This study was carried out to obtain knowledges on the survival of Streptococcus mutans in the yoghurt added with green tea powder. The growth inhibition of green tea powder on the food borne pathogens and oral bacteria was measured by total microbial count, Among the tested food borne pathogens, the growth of Staphylococcus aureus and Salmonella enteritidis were not significantly affected by the addition of green tea powder, but green tea powder showed the growth inhibition effect on Escherichia coli O157:H7. The number of surviving Streptococcus mutans cell was decreased by $0.56\~0.99log$ cycle after 24 hem incubation by the addition of $0.5\~2.5\%$ green tea powder in the medium. And also the viable cell count of surviving Streptococcus mutans cells (initial inoculum $3.4\times10^7CFU/mL$) were decreased to $1.4\times10^4\~7.2\times10^4 CFU/mL$ after 48 hours incubation when $0.5\~2.5\%$ green tea powder were added to the drinkable yoghurt, Growth of Streptococcus mutans was strongly inhibited by the addition and incubation of green tea powder for 48 hum in the yoghurt.

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      참고문헌 (Reference)

      1 "The effect of green tea on the oral health of elementary school children. Food Sci. Industry 38" 16-20, 2005

      2 "Study on the effects of lactic acid bacteria isolated from a fermented milk on the growth of Escherichia coli. J. Technol. Sci. Inst. 15" 35-48, 1985

      3 "Inhibitory effect of tea extracts on the growth of oral bacteria. J. Kor. Soc. Hygienic Sci. 5" 111-119, 1999

      4 "Improvement of analytical method for catechins in green tea. J. Kor. Agric. Chem. Soc. 35" 276-280, 1992

      5 "Growth inhibition of some food-borne microorganisms by lactic acid bacteria isolated from feces of newborn baby and from dongchimi. Food Sci. Biotechnol. 11" 448-456, 2002

      6 "Growth inhibition of Escherichia coli O157 H7 and Salmonella typhimurium by lactic acid bacteria and Bifidobacteria. J. Food Hyg. Safety 12" 1997181-187.

      7 "External test and clinical observation and evaluation of the caries preventive effect of tea. Food Sci. Industry 28" 59-63, 1995

      8 "Effects of green tea catechins on the lipid peroxidation and superoxide dismutase. J. Food Hyg. Safety 16" 41-47, 2001

      9 "Effect of tea on health and on antiradiation injury. Food Sci. Industry 28" 33-38, 1995

      10 "Effect of pine needle and green tea extracts on the survival of pathogen bacteia. Kor. J. Soc. Food Sci. 16" 40-46, 2000

      1 "The effect of green tea on the oral health of elementary school children. Food Sci. Industry 38" 16-20, 2005

      2 "Study on the effects of lactic acid bacteria isolated from a fermented milk on the growth of Escherichia coli. J. Technol. Sci. Inst. 15" 35-48, 1985

      3 "Inhibitory effect of tea extracts on the growth of oral bacteria. J. Kor. Soc. Hygienic Sci. 5" 111-119, 1999

      4 "Improvement of analytical method for catechins in green tea. J. Kor. Agric. Chem. Soc. 35" 276-280, 1992

      5 "Growth inhibition of some food-borne microorganisms by lactic acid bacteria isolated from feces of newborn baby and from dongchimi. Food Sci. Biotechnol. 11" 448-456, 2002

      6 "Growth inhibition of Escherichia coli O157 H7 and Salmonella typhimurium by lactic acid bacteria and Bifidobacteria. J. Food Hyg. Safety 12" 1997181-187.

      7 "External test and clinical observation and evaluation of the caries preventive effect of tea. Food Sci. Industry 28" 59-63, 1995

      8 "Effects of green tea catechins on the lipid peroxidation and superoxide dismutase. J. Food Hyg. Safety 16" 41-47, 2001

      9 "Effect of tea on health and on antiradiation injury. Food Sci. Industry 28" 33-38, 1995

      10 "Effect of pine needle and green tea extracts on the survival of pathogen bacteia. Kor. J. Soc. Food Sci. 16" 40-46, 2000

      11 "Effect of persimmon leaves extract on serum and liver lipid concentrations in hypercholesterolemic rats. J. Kor. Soc. Food Sci. Nutr. 29" 537-542, 2000

      12 "Effect of omija extract on the growth inhibition of food borne pathogens in yoghurt. Kor. J. Food Sci. Ani. Resour. 23" 342-349, 2003

      13 "Effect of green tea on the survival of Escherchia coli O157 H7 and Salmonella typhimurium in mayonnaise. Kor. J. Soc. Food Cookery Sci. 18" 57-62, 2002

      14 "Effect of dietary protein levels caffeine and green tea on body fat deposition in wistar rats. J. Kor. Soc. Food Nutr. 21" 595-600, 1992

      15 "EGCG induces the apoptotic death of lung cancer cells via activation of c-Jun N-terminal kinase 1 and activating protein-1. Kor. J. Nutr. 35" 53-59, 2002

      16 "Compendium of Methods for the Microbiological Examination of Foods. 3rd ed." 80-81, 1992

      17 "Comparsion of antibacterial activities of green tea extracts and preservatives to the pathogenic bacteria. Kor. J. Food & Nutr. 13" 36-44, 2000

      18 "Changes of some chemical compounds of Korean green tea according to harvest periods. Kor. J. Food Sci. Technol. 36" 542-546, 2004

      19 "Changes in the antibacterial activity of green tea extracts in various pH of culture broth against Staphylococcus aureus and Salmonella typhimurium. Kor. J. Postharvest Sci. Tehnol. 8" 206-212, 2001

      20 "Antioxidative effect of tea extracts from green tea" 299-304, 1995b

      21 "Antimutagenic effects of water extracts of persimmon leaf tea green tea and oolong tea on reversion and survival of selected Salmonella tester strains. J. Kor. Soc. Food Sci. Nutr. 28" 599-606, 1999

      22 "Antimicrobial effect of tea extracts from green tea" 293-298, 1995a

      23 "Antimicrobial activity of water extract of green tea agarinst cooked rice putrefactive microorganism. Kor. J. Food Sci. Technol. 28" 66-71, 1996

      24 "Antimicrobial activities of commercially available tea on the harmful foodborne organisms. Kor. J. Soc. Food Sci. 28" 100-106, 1999

      25 "Anticariogenic activities of various plant extracts. Kor. J. Food Sci. Technol. 35" 1221-1225, 2003

      26 "Antibacterial and bactericidal activity of green tea extracts. J. Kor. Tea Soc. 3" 89-103, 1997

      27 "Antibacterial activity of water extract of green tea against pathogenic bacteria. Kor. J. Postharvest Sci. Technol. 5" 286-291, 1998

      28 "A study on influence of various tea drinks on the growth of Streptococus mutans. J. Kor. Acad. Dent. Health 14" 137-146, 1990

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      연월일 이력구분 이력상세 등재구분
      2023 평가예정 해외DB학술지평가 신청대상 (해외등재 학술지 평가)
      2020-01-01 평가 등재학술지 유지 (해외등재 학술지 평가) KCI등재
      2019-02-28 학술지명변경 외국어명 : Korean Journal for Food Science of Animal Resources -> Food Science of Animal Resources KCI등재
      2010-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2008-09-30 학술지명변경 외국어명 : 미등록 -> Korean Journal for Food Science of Animal Resources KCI등재
      2008-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2005-01-01 평가 등재학술지 선정 (등재후보2차) KCI등재
      2004-01-01 평가 등재후보 1차 PASS (등재후보1차) KCI등재후보
      2002-01-01 평가 등재후보학술지 선정 (신규평가) KCI등재후보
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      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 0.65 0.33 0.58
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      0.53 0.52 0.745 0.11
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