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Green tea is known for its health-promoting properties. It is a complex mixture of polyphenols, and as interest in finding new possibilities for plant extracts as food additives grows, there is a need to investigate the potential interactions of these additives with food ingredients such as microorganisms. Lactic acid bacteria are widely used in food technology. The catechin fraction (CF) and high molecular weight fraction (HMW) from green tea extracts were obtained from Sephadex LH-20 column chromatography and characterized by SE-HPLC-DAD, with CF also characterized by RP-HPLC-DAD. To investigate the antimicrobial properties of green tea fractions, the dilution plating method was performed. SE-HPLC demonstrated clear differences between two of the fractions. The addition of the fractions to growth medium demonstrated that the HMW was a less selective anti-microbial agent than CF, which unequally modulated the growth of the tested strains. Growth of Lactobacillus bulgaricus 151 was promoted after the addition of both fractions. Bifidobacterium animalis 25527 was identified as the most sensitive strain.

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Influence of Catechin Fraction and High Molecular Fraction from Green Tea Extract on <i>Lactobacillus, Bifidobacterium</i> and <i>Streptococcus</i> Strains

Influence of Catechin Fraction and High Molecular Fraction from Green Tea Extract on Lactobacillus, Bifidobacterium and Streptococcus Strains