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乳酸菌 飮料에서 分離한 Lactobacillus casei의 大腸菌에 대한 作用觀察

An Observation on Function of Lactobacillus casei Isolated from Yakult to Escherichia coli

대한보건협회지 1977년 3권 1호 p.53 ~ 59
이용욱,
소속 상세정보
이용욱 (  ) - 서울대학교 보건대학원

Abstract


The authors studied the viability of Escherichia coli which polluted Yakult in terms of its, storage time and temperature. Yakult that fermented Lactobacillus casei was experimented_ `with the initial number of Lactobacillus casei, 6.0 x:108 ;and then Escherichia coif was diligently mixed with four groups; L 2 x 104, 6.0 x 108, 3.0 X´108, and 6.0 x 10´. These were. .
stored up in 4´C, room temperature (20-27´C) and _ 35´C. The following results have been _ obtained:
1. With the diluents rate of E. coif and being L, casei the number of E. coif showed difference in decrease (p<0.05) and the correlation coefficient of storage time and the number of coil were significance.
At 4´C, control´ group E. coif decreased 8. 0 x 10´, 10 days after, If group E. coif, decreased 2.0 X101, 10 days ´after 1f group E. coil was not discovered 9. 5days after and. N group E. coif was not discovered 6 days after
At room temperature (20-27´C), control group E, coil decreased 5.0 x 106 10 days after,
-I group- E. coif was not discovered 9.5 days after, 1I group E. coif was not discovered 5 days after, 1I "group E. coil was not discovered 5 days after, and N group E. coil was not discovered 4 days after.
At VC it was experimented for I day. Control group E coil was., decreased 2.0x10624 hours after. I group E. coif was decreased 7. 0 x l0° and It group E. coil was not discovered 21 hours after, Ill group E. coif 18Ihours-after, N group 18 hours after. 2. With storage temperature the number of E. coif showed difference in decrease at 4°C II group E. coil was decreased 2. 0 x 10L 1O days after, at Room temperature II group E. coil was not discovered 10 days after, at 350C was not ´ discovered 24 hours after.

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