치아우식 유발 Streptococcus mutans와 Streptococcus sobrinus 에 대한 유산균의 생장억제 효과 및 요구르트의 Probiotics 효능
The Effect of Lactobacillus on Growth Suppression of Streptococcus Mutans and Streptococcus Sobrinus and Pro-biotic Effect of Yogurt
김은기, 김연선, 권현진, 이영기,
소속 상세정보
김은기 ( Kim Eun-Ki ) - 단국대학교 보건복지대학원 보건학과
김연선 ( Kim Yeon-Sun ) - 단국대학교 보건복지대학원 보건학과
권현진 ( KWon Hyun-Jin ) - 단국대학교 보건복지대학원 보건학과
이영기 ( Lee Young-Ki ) - 단국대학교 보건복지대학원 보건학과
KMID : 0829220090330030167
Abstract
We conducted growth inhibition tests on oral microorganisms using three strains of Lactobacillus spp. which are widely known as their probiotic properties. In these experiments, we measured the number of oral microorganisms after directly contacting lactobacillus with them. In addition, we conducted a similar study using yogurts which are well known as a probiotic food. In these yogurts, we identified the type of lactobacilli by 16s rRNA nucleotide analysis. In our study, the growth of most of oral microorganisms were inhibited by lactobacilli, and we also found that yogurts had the highest effectiveness in inhibiting the growth of most of oral microorganisms. The lactobacilli contained in the yogurts were identified as Lactobacillus casei, Lactobacillus paracasei, Lactobacillus helveticus, Lactobacillus casei, and Lactobacillus helveticus.
키워드
Probiotic; Lactobacillus Acidophilus;Lactobacillus casei;Lactobacillus plantarum;Streptococcus mutans;Streptococcus sobrinus;Yogurt;Lactobacilli spp;Growth inhibition
원문 및 링크아웃 정보
등재저널 정보