CAJ | 학술논문

以微生物源的嗜热链球菌发酵产物和曲霉发酵产物作为研究对象，根据其抑菌作用进行复配研究，参考美国个人护理品委员会（PCPC）的抑菌效能测试方法对乳液配方进行微生物挑战试验。结果表明，在乳液配方中，质量分数为0.5％的嗜热链球菌发酵产物和0.3％曲霉发酵产物可以使配方中的微生物菌落数在第14天降到100 CFU／g以下，可通过微生物挑战试验。
이미생물원적기열련구균발효산물화곡매발효산물작위연구대상，근거기억균작용진행복배연구，삼고미국개인호리품위원회（PCPC）적억균효능측시방법대유액배방진행미생물도전시험。결과표명，재유액배방중，질량분수위0.5％적기열련구균발효산물화0.3％곡매발효산물가이사배방중적미생물균락수재제14천강도100 CFU／g이하，가통과미생물도전시험。
Two kinds of new natural microorganism source preservatives nominated Streptococus thermophilus Ferment and Aspergillus Ferment were taken as the object for research work. Formulation study based upon the bacterial inhibition action of the aforesaid preservatives was carried out. With reference of the bacterial inhibition efficacy test method of the American Personal Care Product Committee (PCPC),microbial challenge tests for emulsion formulations were processed. The test results demonstrated that an emulsion consisting of Streptococus thermophilus Ferment at 0.5% of mass fraction and Aspergillus Ferment at 0.3% of mass fraction can reduce the amount of microbial to be lower than 100 CFU/g on the 14th day and can pass the microbial challenge test meanwhile.