Studies on the Biological Function and Antibacterial Effect of Lactoperoxidase System in Milk

우유내의 LP system의 생리기능 및 항균성에 관한여구 1. Escherichia coli O157:H7에 대한 항균효과

  • Published : 1998.03.01

Abstract

This study was carried out to measure the antibacterial effect of lactoperoxidase/ thiocyanate/hydrogen peroxide system (LP system) against E. coli 0157: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^{\circ}C,\;10^{\circ}C,$15$^{\circ}C$) 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 $5^{\circ}C$ of incubation temperature.

본 연구는 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 (10ppm, 20ppm, 30ppm), 배지종류 (TSB, UHT milk, raw milk), 배양온도 ($5^{\circ}C,\;10^{\circ}C,\;15^{\circ}C$) 등에 따라 E. coli O157:H7에 대한 항균효과를 측정, 비교한 결과, 초기 접종수준을 $10^2/ml$으로 하였을 때와 LP의 농도를 10ppm 및 $5^{\circ}C$ 배양에서 항균력이 가장 높게 나타났다.

Keywords