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The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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Determination of Antibacterial Activity from Tricholoma matsutake Extract and Its Application to Low Salted Jeot-gal

송이버섯 추출액의 항균력 확인과 저염젓갈 생산에 적용 가능성

  • Kim, Jin-Seong (Department of Bioengineering and Technology, Kangwon National University) ;
  • Park, Jae-Bum (Department of Bioengineering and Technology, Kangwon National University) ;
  • Jang, Seung-Won (Department of Bioengineering and Technology, Kangwon National University) ;
  • Kwon, Deok-Ho (Department of Bioengineering and Technology, Kangwon National University) ;
  • Jang, Mi-Hee (Research Institute of Haesong KNS Co., Ltd.) ;
  • Lee, Mi-Ok (Research Institute of Haesong KNS Co., Ltd.) ;
  • Ha, Suk-Jin (Department of Bioengineering and Technology, Kangwon National University)
  • Received : 2015.07.23
  • Accepted : 2015.10.16
  • Published : 2015.10.27
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Abstract

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.

송이버섯 추출액의 박테리아에 대한 항균력을 측정하기 위하여 최소저해농도를 확인한 결과 젓갈 제조시 빈번하게 발생하는 부패균, 어병원인 균등 9가지 박테리아에 대해 성장이 저해되는 것을 확인하였다. 확인된 송이버섯 추출액의 항균력을 저염 젓갈의 제조 공정에 적용하기 위해 식품보존제인 사과산나트륨과 아질산나트륨을 함께 첨가하여 S. aureus에 대한 최소저해농도를 확인하였다. 그 결과 사과산나트륨과 아질산나트륨의 최소저해농도가 각각 0.25 g/L와 0.025 g/L로 크게 낮아지는 것을 확인할 수 있었다. 본 연구를 통해 항균력을 갖는 송이버섯 추출액을 첨가함으로써 일반적으로 첨가되는 식품보존제의 농도를 크게 낮출 수 있었을 뿐 아니라 송이버섯의 다양한 기능성이 추가된 고급화된 저염 젓갈을 개발할 수 있을 것으로 예상된다.

Keywords

References

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