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

다국어 초록 (Multilingual Abstract)

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.

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