오미자 추출액 첨가 요구르트의 식중독균 증식 억제 효과

Escherichia coli O157:H7, Staphylococcus aureus and Salmonella enteritidis are food borne pathogens involved in food poisoning in numerous countries. This study aimed to obtain knowledges on the survival of Esc. coli O157:H7, Sta. arueus and Sal. enteritidis in the yoghurt added with water extract of Omija(Schizandra chinensis). The growth inhibition of Schizandra chinensis extract on the food borne pathogens were measured by total microbial count and effect of growth inhibition was correspondent to the concentration of Schizandra chinensis extract. The highest growth inhibition effect of Schizandra chinensis extract was shown on the Sta. aureus followed by Sal. enteritidis and Esc. coli O157:H7. The number of surviving Esc. coli O157:H7 cell(3.55×10^(5) CFU/mL) was decreased to 1.00×10¹~3.00×10¹ CFU/mL after 24 hours incubation by the addition of 0.4~1.0% of Schizandra chinensis extract in the yoghurt. And also the viable cell counts of surviving Sta. aureus cells (initial inoculum 1.24×10^(5) DFU/mL) were decreased gradually to 4.00×10²~8.50×10² CFU/mL after 48 hours of incubation, but the viable cells of Sal. enteritidis were not detected after 24 hours of incubation. Growth of the food boune pathogens was strongly inhibited by the addition and incubation of Schizandra chinensis extract for 48 hours in the yoghurt.