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KMID : 1024620030230030269
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Food Science of Animal Resources
2003 Volume.23 No. 3 p.269 ~ p.277
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A Study on Microbial Aspects of Korean Human Milk by Collection Methods
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Lee Jo-Yoon
Nam Myoung-Soo
Bae Hyoung-Churl
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Abstract
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This study was carried out to evaluate the safety of Korean human milk. The microorganisms were identified from human milk of 149 healthy mothers by two collection methods, hand and pump expression. The means of total bacterial counts were 2.33x10 cfu/mL on the samples collected by the pump expression and 7.83xl0 cfu/mL on those collected by the hand expression. Therefore, the total bacterial counts of pump expression samples was 9.80xl0∼3.06x10 cfu/mL more than that of hand expression samples. The coliform counts of pump expression was 9.36xl0∼8.57xl0 cfu/mL more than that of hand expression. However, there was any significant differences of the lactic acid bacterial counts between the two samples collected by each methods. 100 strains of 5 patterns of total bacterial counts were isolated based on the morphology of colony in the standard plate count agar. 13 species were identified among the isolated strains. The dominant species in Korean human milk were Staphylococcus which 7 subspecies identified(81% in the rate of total bacteria, 1.07x10 cfu/mL). Other species identified were Micrococcus, Bacillus, Providencia, Pseudomonas, Yersinia and Acinetobacter. 36 strains of 6 patterns of lactic acid bacterial counts were isolated based on morphology of colony in the BCP agar. 7 species were identified among the isolated strains. The dominant species of lactic acid bacteria in Korean human milk were Lactobacillus brevis(50.9% in the rate of lactic acid bacteria, 4.72xl0 cfu/mL). Others species identified(49.1% lactic acid bacteria) were Lactobacillus curvatus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus acidophilus, Leuconostic lactis and Streptococcus salivarius subsp. thermophilus.
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KEYWORD
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human milk, microorganism, identification
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FullTexts / Linksout information
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Listed journal information
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