A METHOD FOR ENHANCING STORAGE CHARACTERISTIC OF SAUSAGE BY USING ETHANOL EXTRACT OF BACILLUS POLYFERMENTICUS SCD

摘要

A method of enhancing keeping of sausage by addition of an ethanol extract of Bacillus polyfermenticus SCD as a food preservative is provided which is effective for improving keeping of sausage. To enhance keeping of sausage, 5 parts by weight of an ethanol extract of Bacillus polyfermenticus SCD as a food preservative is added to 100 parts by weight of raw material for sausage. The ethanol extract of polyfermenticus SCD is obtained 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.