Antibacterial activities of isothiocyanates (ITCs) extracted from horseradish (Armoracia rusticana) root in liquid and vapor phases against 5 dominant bacteria isolated from low-salt Jeotgal, a Korean salted and fermented seafood

• Published in: Food science and biotechnology Vol. 24; no. 4; pp. 1405 - 1412
• Main Authors: Kim, Hee-Yun, Gornsawun, Gornpan, Shin, Il-Shik
• Format: Journal Article
• Language: English
• Published: Seoul The Korean Society of Food Science and Technology 01-08-2015; 한국식품과학회
• Subjects: Armoracia rusticana; Bacillus; Chemistry; Chemistry and Materials Science; Enterobacter; Food Science; Nutrition; Research Article; Streptococcus; 식품과학; antibacterial activity; sothiocyanate (ITC); horseradish root; vapor phase
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-015-0180-2

Antibacterial activities of isothiocyanates (ITCs) extracted from horseradish (
Armoracia rusticana
) root in liquid and vapor phases were evaluated against 5 dominant bacteria (2 strains of
Bacillus
sp.,
Straphylococcus
sp.,
Streptococcus
sp., and
Enterobacter
sp.) from
jeotgal
. ITCs in liquid and vapor phases exhibited potent antibacterial activities based on a disc diffusion method (liquid phase) and a disc volatilization method (vapor phase). ITCs minimum bactericidal concentrations in the liquid phase (broth dilution method) and vapor phase (disc volatilization method) ranged from 0.208±0.091 to 2.083±0.722 mg/mL and 0.078±0.000 to 1.875±0.722 mg/mL, respectively. ITCs in the vapor phase showed stronger antibacterial activities against all tested bacterial strains. ITCs extracted from horseradish root in the vapor phase can be used as a natural preservative to extend the shelf-life of
jeotgal
.