Agar, one of the most abundant marine products has not been utilized extensively because of low level of processing technology in Korea. This research was carried out to improve the utilization of agar and consequent increase in profit. Antibacterial activity of agarooligosaccharides were evaluated against bacteria causing putrefaction and food poisoning. Addition of 0.4% agarooligosaccharides showed antibacterial activity toward Staphylococcus aureus and Escherichia coli O157:H7; furthermore, autoclave treatment of agarooligosaccharides solution enhanced the antibacterial activity. Agarooligosaccharides showed high stability against the pH change. Addition of amino acid(alanine, lysine, glycine, phenylalanine) in agarooligosaccharides solution enhanced antibacterial activity in E. coli O157:H7, Streptococcus mutans and Staphylococcus aureus.

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• 홍정화
• 이재진
• 최희선