Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antimicrobial Activities of Soybean Paste Extracts

된장추출물의 항균활성

  • 이상덕 (한국원자력연구소 조사식품검지실) ;
  • 양재승 (한국원자력연구소 조사식품검지실) ;
  • 정재홍 (충남대학교 식품공학과) ;
  • 성창근 (충남대학교 식품공학과) ;
  • 오만진 (충남대학교 식품공학과)
  • Published : 1999.12.01
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Abstract

To identify antimicrobial activities of soybean paste, studies have been carried out with laboratory manufactured soybean paste, traditional and improved type soybean paste purchased on the market. The soybean paste fermented with Aspergillus oryzae and Rhizopus tamari and commercial soybean paste were shown antimicrobial activities for Bacillus cereus, Escherichia coli, Listeria monocytogenes, Staphy lococcus aureus, Streptococcus faecalis, Escherichia coli O157:H7, Bacillus subtilis and Salmonella typhimurium. Non fermented soybean paste did not show antimicrobial activities against Bacillus cereus, Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Streptococcus faecalis. The extract of soybean paste extracted by 80% methanol showed the highest antimicrobial activities of in ethyl acetate fraction and followed butanol fraction, respectively. Antimicrobial activities of traditional and improved type soybean paste were shown against all tested microorganisms and clear zone length of traditional soybean paste was slightly larger than that of improved type. Components of antimicrobial fractions of soybean paste were guessed peptides, 4 hydroxy benzoic acid, benzoic acid by GC MS.

Keywords

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