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

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 .