Microbial Properties of Probiotic Fermented Milk Supplemented with Ginseng Extracts

Abstract

<p class="MsoNormal" style="text-align:justify;"> <span lang="EN-US">The therapeutic properties of <i>Lactobacillus rhamnosus </i>GR-1 and ginseng extracts have been well documented. The objective of this study was to measure growth and survival of <i>L. rhamnosus </i>GR<st1:chmetcnv unitname="in" sourcevalue="1" hasspace="True" negative="True" numbertype="1" tcsc="0" w:st="on">-1 in</st1:chmetcnv> milk fortified with ginseng extracts during storage period</span><span lang="EN-US"> of </span><span lang="EN-US">28 days. Five formulations of milk (1% fat) were prepared. Two samples were fortified with alcoholic ginseng extract (AGE: 150 μg/mL, AGE: 500 μg/mL) and the other two samples were fortified with aqueous ginseng extract (QGE: 150 μg/mL, QGE: 500 μg/ml) and one with no ginseng extract (C). The mixtures were autoclaved for 15 min, cooled to 37?C and inoculated with 1% starter culture. The samples were then incubated anaerobically at 37</span><span style="line-height:1.5;font-family:宋体;">℃ </span><span style="line-height:1.5;">overnight. Selective MRS agar containing </span><st1:chmetcnv unitname="g" sourcevalue=".015" hasspace="True" negative="False" numbertype="1" tcsc="0" w:st="on" style="line-height:1.5;"><st1:chmetcnv tcsc="0" numbertype="1" negative="False" hasspace="False" sourcevalue=".015" unitname="g" w:st="on">0.015 </st1:chmetcnv>g</st1:chmetcnv><span style="line-height:1.5;">/L fusidic acid was used to enumerate </span><i style="line-height:1.5;">L. rhamnosus </i><span style="line-height:1.5;">GR-1 after 1, 14, and 28 d storage at 4</span><span style="line-height:1.5;font-family:宋体;">℃</span><span style="line-height:1.5;">. All ginseng-fortified samples supported the growth and survival of </span><i style="line-height:1.5;">L. rhamnosus </i><span style="line-height:1.5;">GR-1, as viable counts were detected at each measurement point throughout the 28 d storage period. After 1 d of storage, total colony counts for </span><i style="line-height:1.5;">L. rhamnosus </i><span style="line-height:1.5;">GR</span><st1:chmetcnv unitname="in" sourcevalue="1" hasspace="True" negative="True" numbertype="1" tcsc="0" w:st="on" style="line-height:1.5;">-1 in</st1:chmetcnv><span style="line-height:1.5;"> AGE: 150 μg/mL and AGE: 500 μg/mL were 1.3 × 10</span>⁹<span style="line-height:1.5;"> and 1.4 × 10</span>⁹<span style="line-height:1.5;"> CFU/mL, respectively; probiotic counts in QGE 150 μg/mL and QGE: 500 μg/mL were 1.5 × 10</span>⁹<span style="line-height:1.5;"> and 1.4 × 10</span>⁹<span style="line-height:1.5;"> CFU/mL, respectively. Additionally, </span><i style="line-height:1.5;">L. rhamnosus </i><span style="line-height:1.5;">GR-1 viability remained stable throughout the 28 days storage period, as no significant decrease (p < 0.05) in total colony counts were detected. The results indicate that </span><i style="line-height:1.5;">L. rhamnosus </i><span style="line-height:1.5;">GR-1 can remain viable in presence of ginseng extracts during storage period and there is...

효소처리인삼, 아스코르브산, 효모추출물이 첨가된 요구르트에서 프로바이오틱 세균의 활성

“…Several studies showed that supplementation of yogurt with ginseng resulted in high viable cell counts of bacteria (Kim and Han, 2005;Hekmat et al, 2013). When yogurts containing 1∼3% ginseng were fermented with B. minimum KK-1 and B. cholerium KK-2, increase of the ginseng concentration resulted in increase of viable bacterial counts of yogurt (Kim and Han, 2005).…”

“…When yogurts containing 1∼3% ginseng were fermented with B. minimum KK-1 and B. cholerium KK-2, increase of the ginseng concentration resulted in increase of viable bacterial counts of yogurt (Kim and Han, 2005). Addition of ginseng extract to yogurt enabled L. rhamnosus GR-1 to maintain viability during storage for 28 days (Hekmat et al, 2013). American ginseng root also improved viability of L. rhamnosus GR-1 in yogurt (Cimo et al, 2013).…”

“…Yogurt supplemented with various products of ginseng and red ginseng has been evaluated for its physicochemical, microbial, and sensory properties by many research groups mainly in Korea (Jung et al, 2017). The research papers showed that addition of ginseng and red ginseng to yogurt base stimulated growth of lactic acid bacteria and enhanced acid production during fermentation and viability of the bacteria during storage of yogurt (Lee and Paek, 2003;Kim and Han, 2005; Bae and Nam, 2006;Kim et al, 2008;Cimo et al, 2013;Hekmat et al, 2013;Jung et al, 2016;Jang et al, 2018).…”

Bioconversion, health benefits, and application of ginseng and red ginseng in dairy products

“…2). Ginseng yogurt was evaluated for its physicochemical, microbial, and sensory properties and functional effects [106][107][108][109][110][111][112][113][114][115][116]. Mice that administered 2% ginseng yogurt using starter cultures of L. acidophilus L 54, S. thermophilus CHR 16-18, and B. bifidum ATCC 11863 for 3 weeks, showed an increase of HDL cholesterol content, and a decrease of blood glucose level, total cholesterol content, LDL-cholesterol content, and cholesterol ester content [106].…”

“…This ginseng yogurt did not score highly in assessment by consumers, however, an increase in the concentration of ginseng enabled an increase of viable bacterial cell counts [110]. Hekmat et al [114] L. rhamnosus GR-1 Alcoholic and aqueous ginseng extract (150 or 500 lg/mL milk); inoculation volume, 1%; incubation temperature, 37°C [114] Starter culture (L. bulgaricus, L. delbrueckii, S. thermophilus), Probiotic mother culture (L. rhamnosus GR-1)…”