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http://dx.doi.org/10.7841/ksbbj.2015.30.5.253

Determination of Antibacterial Activity from Tricholoma matsutake Extract and Its Application to Low Salted Jeot-gal  

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)
Publication Information
KSBB Journal / v.30, no.5, 2015 , pp. 253-256 More about this Journal
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.
Keywords
Tricholoma matsutake; Antibacterial; Minimum inhibitory concentration; Jeot-gal;
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Times Cited By KSCI : 8  (Citation Analysis)
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