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KMID : 0353019770140010027
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Korean Journal of Public Health
1977 Volume.14 No. 1 p.27 ~ p.32
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A Study on Bacteriostatic Function of Lactobacillus casei to Escherichia coli
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李容旭/Lee,Yong Wook
吳慶淑/Oh,Kyung Sook
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Abstract
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In case that in the course of production and edibles, Lactobacillus casei is polluted by a coliform group, to see the sanitary condition in terms of food sanitational aspect with Escherichia coli, from Aug. 25, to Sep. 30, 1976.
Market fermented milk that fermented Lactobacillus casei was experimented with the initial number of Lactobacillus casei, 6.0×10? and then, Escherichia coli was diluently mixed with four stages; 1.2×??, 6.0×10??, 3.0×?? and 6.0×??. These were stored up in 4℃, room temperature (20∼27℃) and 35℃.
In consequence of cultivation the change of the number of Escherichia coli was examined and such conclusions as follows reached.
1. With the diluent rate of E. coli, the number of E. coli showed difference in decrease.
L. casei, 6.0×?? was diluently mixed with E. coli 1.2×?? and 6.0×??. This was exemplified.
At 4℃, 5 days later, E. coli 1.2×?? decreased in 3.0×?? and say, (it is decrease of about 10¹) and E. coli 6.0×?? decrease in 1.0×10² and say, (it is decrease of about ??).
The rapidity of decrease showed 10 times as fast.
At room temperature (20∼27℃), 3 days later, E. coli 1.2×?? decreased in 3.0×?? and say (it is decrease of about 10¹)and E. coli 6.0×?? decreased in 2.0×10 and say, (it is decrease of about ??).
The rapidity of decreases showed 10⁴time as fast.
And at 35℃, it was experimented for 1 day.
15 hrs. later, E. coli 1.2×?? was decreased in 1.0×10⁴and say, (it is decrease of about 10), E. coli 6.0×?? was not discovered, and the rapid decrease also showed 10³times as fast.
As the diluent rate is lower and lower, the E. coli, of course, though the initial number of E. coli is small, decreased fast.
Therefore the less E. coli contaminated, the faster it showed.
2. With storage temperature of E. coli showed difference in decrease. L. casei 6.0×?? was diluently mixed with E. coli 6.0×??. This was exemplified.
At 4℃, 10 days later E. coli 6.0×?? decreased 10 2.0×10¹.
At room temperature (20∼27℃), 10 days later E. coli 6.0×?? was not discovered. At 35℃, 1 day later E. coli 6.0×?? was not discovered at all.
3. At 35℃ like intestinal condition, the bacteriostatic function of Lactobacillus casei showed for more actively.
Therefore we could expect the bacteriostatic function of Lactobacillus casei in intestine.
4. Market milk is easy to growth the coliform group.
In the course of production and edibles, we are afraid of pollution by E. coli. But market fermented milk itself prevented and destroyed the development of the coliform group. It is thought that market fermented milk is sager than market milk in the food sanitational aspect.
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