저농도의 ethanol(3-7%, v/v)을 tryptic soy broth (TSB)에 첨가하여 L. monocytogenes의 증식과 생존에 미치는 효과를 이 세균의 최적온도(35$^{circ}C$)와 저온(-20, 5$^{circ}C$) 및 고온(45, 50, 55$^{circ}C$)에서 검토하였다. 35$^{circ}C$에서의 L. monocytogenes의 증식은 ethanol농도의 증가와 더불어 저해되었으며, 5% ethanol의 존재하에서는 긴 유도기를 거친 후에 증식이 시작되었으나 ethanol 7%에서는 생균수가 계속 감소하였다. 3-7%의 ethanol을 함유한 TSB에 $10^{5}$-$10^{6}$ cells/$mell$의 L. monocytogenes를 접종하여 저온(5$^{circ}C$, -2$0^{circ}C$)에 저장하였을 때 5$^{circ}C$에서 세균은 5% 이하의 ethanol 첨가시에는 증식하였으나 -2$0^{circ}C$에서는 저장초기에 생균수가 빠르게 감소한 후 감소속도는 느리게 진행되었다. 냉장과 동결저장에서 3%의 ethanol첨가로서 control의 90% 이상의 세균이 제거되었다. $10^{6}$-$10^{7}$ cells/$mell$의 L. monocytogenes를 접종하여 고온(45, 50, 55$^{circ}C$)에 저장한 경우, L. monocytogenes의 생균수는 45$^{circ}C$에서는 느리게 감소하였으며 3% 이하의 ethanol 첨가에 의한 항균효과는 뚜렷한 차이가 없었다. 5$0^{circ}C$와 55$^{circ}C$에서 생균수가 빠르게 감소하였는데 특히 55$^{circ}C$에서는 3, 5, 7%의 ethanol첨가로서 세균의 사멸속도는 각각 control의 1.5배, 3배, 5배 정도 증가하였다.다.
The effect of low concentrations of ethanol (3-7％, v/v) in tryptic soy broth (TSB) as an antibacterial agent against Listeria monocytogenes was tested at -20, 5, 35, 45, 50 and 55$^{circ}C$. Increasing concentrations of ethanol progressively inhibited initial growth of L. monocytogenes at 35$^{circ}C$. Growth occured at 5％ ethanol, but only after a prolonged lag period. The number of viable cells of L. monocytogenes declined during incubation at 7％ ethanol. TSB containing 3-7％ ethanol was inoculated with 10$^$5/-10$^$6/ cells/$mell$ or L. monocytogenes and incubated at low temperatures (5$^{circ}C$, -20$^{circ}C$). In the presence of 3％ of ethanol at 5 or -20$^{circ}C$, bacterial growth was inhibited more than 90％ of control cells. TSB containing 3-7％ ethanol was inoculated with 10$^$6/-10$^$7/ cells/$mell$ of L. monocytogenes and incubated at high temperatures (45$^{circ}C$, 50$^{circ}C$, 55$^{circ}C$). Decrease in viability of the cells incubated at 45 or 50$^{circ}C$ was slow and the survival of L. monocytogenes was not affected so much in the presence of 3％ of ethanol. The viability of L. monocytogenes was decreased with increasing concentration of ethanol and temperature. Decimal reduction times (D-values) based on tryptic soy agar plates at 55$^{circ}C$ were 20.1, 12.6, 7.4 and 4.2 min in 0, 3, 5 and 7％ ethanol, respectively.
