마요네즈에 첨가한 녹차가 O157:H7 의 생존에 미치는 영향

목차

Ⅰ. 서 론

Ⅱ. 재료 및 방법
1. 마요네즈의 제조
2. 사용 균주 및 배지
3. 식중독세균의 접종

Ⅲ. 결과 및 고찰
1. 5℃ 저장중 식중독세균의 생존
2. 15℃ 저장중 식중독세균의 생존
3. 25℃ 저장중 식중독세균의 생존
4. 저장온도에 따른 E. coli와 Sal. typhimurium의 D-value 변화
5. 저장온도에 따른 상대적 항균효과

Ⅳ. 요 약

본문내용

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(2001년 11월 20일 접수, 2002년 2월 5일 채택)
박찬성·박금순
62

키워드

마요네즈,   녹차,   식중독세균,   항균효과,   환경오염