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KMID : 0380620160480040329
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Korean Journal of Food Science and Technology
2016 Volume.48 No. 4 p.329 ~ p.334
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Antimicrobial activity of epigallocatechin gallate from green tea (Camellia sinensis) on pathogenic Salmonella Enteritidis in braised quail eggs
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Kim Kwang-Yeop
Kim Young-Ji
Kim Hong-Seok
Song-Kwang-Young
Kim Dong-Hyeon
Lee Mi-Young
Kim Eui-Su
Jeong Heon-Sang
Seo Kun-Ho
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Abstract
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The inhibitory effect of epigallocatechin gallate (EGCG), one of the antioxidants in green tea (Camellia sinensis), against Salmonella Enteritidis was evaluated in commercial braised quail eggs at two temperatures (4 and 25°C). Although S. Enteritidis was dose-dependently suppressed by EGCG in pure culture at 25°C, it was not inhibited in the sauce or eggs at this temperature. At low temperature (4°C), S. Enteritidis was inhibited in both the sauce and eggs by 400 μg/mL EGCG. Thus, EGCG at an appropriate concentration could be a useful food additive for inhibiting S. Enteritidis in braised quail eggs at low temperatures.
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KEYWORD
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Camellia sinensis, epigallocatechin gallate, Salmonella Enteritidis, antibacterial agents
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