Microbial Properties of Probiotic Fermented Milk Supplemented with Ginseng Extracts


The therapeutic properties of Lactobacillus rhamnosus GR-1 and ginseng extracts have been well documented. The objective of this study was to measure growth and survival of L. rhamnosus GR-1 in milk fortified with ginseng extracts during storage period of 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 37overnight. Selective MRS agar containing 0.015 g/L fusidic acid was used to enumerate L. rhamnosus GR-1 after 1, 14, and 28 d storage at 4. All ginseng-fortified samples supported the growth and survival of L. rhamnosus 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 L. rhamnosus GR-1 in AGE: 150 μg/mL and AGE: 500 μg/mL were 1.3 × 109 and 1.4 × 109 CFU/mL, respectively; probiotic counts in QGE 150 μg/mL and QGE: 500 μg/mL were 1.5 × 109 and 1.4 × 109 CFU/mL, respectively. Additionally, L. rhamnosus 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 L. rhamnosus GR-1 can remain viable in presence of ginseng extracts during storage period and there is potential for incorporating ginseng extracts in other probiotic dairy products.

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S. Hekmat, A. Cimo, M. Soltani, E. Lui and G. Reid, "Microbial Properties of Probiotic Fermented Milk Supplemented with Ginseng Extracts," Food and Nutrition Sciences, Vol. 4 No. 4, 2013, pp. 392-397. doi: 10.4236/fns.2013.44050.

Conflicts of Interest

The authors declare no conflicts of interest.


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