쇠비름 추출물 발효액이 Campylobacter jejuni의 증식에 미치는 영향

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 25권 / 2호
ㆍ저자명 : 배지현

영어 초록

One of the main microorganisms causing diarrheal diseases is Campylobacter jejuni. Purslane or Portulaca oleracea is an edible plant containing polyphenols that has been widely used as a folk remedy for treatment of diarrhea for a long time. This study was performed to investigate the antimicrobial activity of fermented P. oleracea extracts made with probiotics and plant-origin lactic acid bacteria(PLAB) isolated from P. oleracea against C. jejuni. Lactobacillus rhamnosus, L. acidophilus, L. bulgaricus, L. delbrueckii, L. plantarum, Leuconostoc mesenteroides and Bifidobacterium longum were applied to P. oleracea to make a fermentation broth of purslane. Leuconostoc mesenteroides and the lactic acid bacteria isolated from P. oleracea grew best in the fermentation broth of P. oleracea extracts when the broth was combined with 2% yeast extract, 1% peptone, and 0.05 to 1% potassium phosphate. The number of viable cells in the fermentation broth containing purslane extracts after 48 hours increased to 1×1012 CFU/㎖ and remained at 1.3×1010 CFU/㎖ after refrigeration for 2 weeks. The pH and acidity of purslane-fermented broth after 48 hours of fermentation was 3.7 and 3.14, respectively, which show that the fermentation broth was within the range of the general standards of fermented dairy products. The antimicrobial activity of the fermented P. oleracea extracts was determined using the liquid culture method. The 10 ㎎/㎖ concentration of the fermented P. oleracea extract made with Leuconostoc mesenteroides and the lactic acid bacteria isolated from purslane showed the strongest antimicrobial activity against C. jejuni. The fermentation broth of purslane with the probiotics retarded the growth of C. jejuni for 48 hours at 42℃.

참고 자료

없음