USE OF ETHANOL EXTRACT OF BACILLUS POLYFERMENTICUS SCD AS A FOOD PRESERVATIVE AND A METHOD FOR ENHANCING STORAGE CHARACTERISTIC OF DDUCKGALBI BY USING THE SAME

摘要

A method of enhancing keeping of minced ribs(Tteokgalbi) using an ethanol extract of Bacillus polyfermenticus SCD as a food preservative is provided which is useful for improving food in particular minced ribs. During the manufacture of minced ribs, 5 parts by weight of an ethanol extract of polyfermenticus SCD as a food preservative is added to 100 parts by weight of minced ribs. The ethanol extract of polyfermenticus SCD is prepared by inoculating polyfermenticus SCD(KCCM 10104) into a TSB medium, culturing at 37deg.C for 7hr, centrifuging the liquid culture at 4deg.C and 12,000rpm for 20min and extracting the supernatant with a Diaion HP-20 column and ethanol.