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This study was conducted to select the coagulant for konjac processing and to identify the antibacterial activity on foodborn pathogens by concentration of Ca(OH) 2 . In rheological properties such as hardness, gumminess and chewiness, konjac jelly were increased by progressing coagulation regardless of coagulant. In mineral contents, the Ca content of konjac jelly made with Ca(OH) 2 was significantly higher than that of NaOH. On the contrary, the Na content of konjac jelly made with NaOH coagulant was significantly higher than that of Ca(OH) 2 . There were no significant differences in the Mg and P contents according to coagulant. In sensory evaluation, there were no significant differences in the color, flavor, taste, texture and overall quality according to coagulant. The antimicrobial activities of Staphylococcus aureus, E. coli, Salmonella typhimurium were inhibited in proportion to the concentration of Ca(OH) 2 . According to the manufacturing process of konjac jelly, the change in microorganism was not found after molding. Key words: konjac jelly, coagulation, Ca(OH)

Selection of the Coagulant for Processing and Identification of Antibacterial Activity on Foodborn Pathogens of Konjac Jelly