Influences of Ginseng Component on Cell Growth and Acid Production by Lactobacillus casei Burins Yogurt Fermentation

Yogurt 제조시 인삼성분이 Lactobacillus casei의 증식과 산생성에 미치는 영향

In order to obtain the basic data for the preparation of yogurt containing ginseng component, the effect of ginseng component on cell growth of Lactobacillus casei YIT 9018 and on lactic acid production were investigated. Initial cell growth and acid production were markedly inhibited by the addition of ethanol extracts in the level of 8% into 15% skim milk. Crude saponin did not show any inhibitory effect on cell growth and acid production, but ether layer fraction showed inhibitory effect. It was thought to be more advantageous to add ginseng extracts after the fermentation of milk than before. The addition of ginseng extract at 8% level into liquid yogurt was most suitable in organoleptic test. Cell viability was not affected by the addition of ethanol extracts up to 8% level during storage of liquid yogurt.