The Oral Malodor Control Effect of Fermented Tea with Lactobacillus plantarum and Saccharomyces cerevisiae
김진아, 이지영, 박지현,
소속 상세정보
김진아 ( Kim Jin-Ah ) - Postgraduate School of Dankook University Department of Public Health Science
이지영 ( Lee Ji-Young ) - Jinju Health College Department of Dental Hygiene
박지현 ( Park Ji-Hyeon ) - Gangneung Yeongdong University Department of Dental Hygiene
KMID : 1157520160120030147
Abstract
Objective: In order to investigate the characteristics for microbial fermented teas, the sensory test for evaluation was performed with the fermented teas by such micro-organisms as Lactobacillus plantarum KCCM11322, and Saccharomyces cerevisiae KCCM11201. And in order to prove the decreasing effect for oral malodor through intake fermented tea by some micro-organisms, the clinical test was done.
Methods: Thirty volunteers age over 20s were collected to join the taste of 3 kinds of the teas as a clinical test after institutional review board achievement, and performed in vivo test for the ingredient analysis of the subjected teas. To supply 3 kinds of fermented tea with such components and fermented with the distilled water as control group, with adding L. plantarum for fermentation as experimental A group and with adding S. cerevisiae for fermentation as experimental B group, to let them intake the fermented tea and checked the amounts of volatile sulfur compound for each subject, before and after tea drinking.
Results: It revealed 54.27±5.18 BBV on experimental A group, 53.33±5.76 BBV on experimental B group, otherwise in 62.90±12.62 BBV in control group after tea drinking (p＜0.05). Even though there was no significant different with 3 groups in before intake the teas.
Conclusion: Fermented tea contained and fermented with L. plantarum and S. cerevisiae would effective to decrease the oral malodor in clinical.
키워드
halitosis; tea; Lactobacillus plantarum; Saccharomyces cerevisiae
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