5종류의 식초(감식초, 포도식초, 사과식초, 고칼슘현미식초 및 현미식초)의 S. mutans에 대한 항균력을 조사하였다. 그 결과 감식초가 가장 높게 나타났으며 포도, 사과, 고칼슘 현미, 현미식초 순으로 나타났다. 감식초는 1.5%이상 첨가하였을 때 항균효과를 나타내었으며, 4%농도에서 균의 생육이 정지되었다. 투과전자현미경(TEM)으로 균 내부구조의 손상정도를 관찰한 결과, 세포벽 및 세포막이 파괴되었다. 각각의 식초에 대한 총페놀 함량을 조사한 결과, 감식초가 237.49mg%로 가장 높았으며, 총페놀함량이 높을수록 항균력은 높게 나타났다.
The antibacterial activity for S. mutans by using 5 kinds of vinegar was researched. As a result it was the highest at persimmon vinegar and then grape, apple, high calcium brown rice, brown rice vinegar in order. The antibacterial effect was shown at 1.5% of persimmon vinegar concentration and the growth was fully repressed at 4% of concentration. As an observation result with a transmission electron microscope(TEM), the growth was obstructed by destroying the cell wall and the cytoplasmic membrane. As a research result of the total phenol contents for each vinegar, the persimmon vinegar was the highest as 237.49 mg% and the antibacterial activity was increased when the total phenol contents were high.
