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KMID : 0380020150300050253
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Korean Journal of Biotechnology and Bioengineering
2015 Volume.30 No. 5 p.253 ~ p.256
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Determination of Antibacterial Activity from Tricholoma matsutake Extract and Its Application to Low Salted Jeot-gal
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Kim Jin-Seong
Park Jae-Bum
Jang Seung-Won
Kwon Deok-Ho
Jang Mi-Hee
Lee Mi-Ok
Ha Suk-Jin
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Abstract
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The antibacterial activity from Tricholoma matsutake extracts were confirmed by minimum inhibitory concentration (MIC) test against various bacteria. Tricholoma matsutake extracts was applied for manufacturing low salted Jeot-gal with sodium DL-malate and sodium nitrite as food preservatives. Due to antibacterial activity from Tricholoma matsutake extracts, MIC of sodium DL-malate and sodium nitrite were significantly reduced to 0.025 g/L and 0.25 g/L, respectively. As a result of this study, a premium low salted Jeot-gal can be developed with low concentration of food preservatives by adding Tricholoma matsutake extracts.
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KEYWORD
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Tricholoma matsutake, Antibacterial, Minimum inhibitory concentration, Jeot-gal
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