Effects of Ginseng Extract on the Acid Production and Growth of Yoghurt Starter

인삼(人蔘)Extract가 Yoghurt Starter의 산생성(酸生成) 및 증식(增殖)에 미치는 영향(影響)

In order to investigate the effects of ginseng extract on the acid production and bacterial growth in the skim milk medium, ginseng extract was added to skim milk medium for 0.3 to 2.4% and the medium was fermented by Str. thermophilus, L. bulgaricus and mixed strain with both bacteria. The acidity and bacterial number were examined by incubation time. The results were summarized as follows: 1. The acidity of medium without ginseng extract after 12 hours incubation by Str. thermophilus was 11.1% and that by L. bulgaricus was 1.01%, whereas that of medium with ginseng extract was 1.08~0.61% for Str. thermophilus and 0.99~0.49% for L. bulgaricus. Therefore, acid production was inhibited by ginseng extract. 2. The number of bacteria in the medium without ginseng extract after 12 hours incubation was $5.2{\times}10^8/m{\ell}$ for Str. thermophilus and $3.2{\times}10^8/m{\ell}$ for L. bulgancus, whereas that in the medium with ginseng extract was $3.6{\times}10^8/m{\ell}{\sim}1.3{\times}10^8/m{\ell}$ for Str. thermophilus and $2.9{\times}10^8/m{\ell}$ and $1.4{\times}10^8/m{\ell}$ for L bulgancus. Therefore, the number of bacteria was decreased by the amount of ginseng extract increased. 3. However, when skim milk medium was fermented by mixed strains, ginseng extract was not affected on the acid production and bacterial number. On the contrary, in some case, the number of bacteria was increased by addition of ginseng extract.

탈지유배지(脫脂乳培地)에 인삼(人蔘)extract를 0.3~2.4%를 첨가(添加)하고 yoghurt starter의 기본균종(基本菌種)인 Str. thermophilus, L. bulgaricus 및 2균종(菌種) 혼합균주(混合菌株)를 배양(培養), 배양시간(培養時間)에 따른 산생성(酸生成) 및 균증식(菌增殖) 상태(狀態)를 시험(試驗)한 결과(結果)는 다음과 같다. 1. 인삼(人蔘)extract 첨가(添加) 탈지유배지(脫脂乳培地)에 Str. thermophilus 및 L. bulgaricus를 각각(各各) 배양(培養)할 때 12시간(時間)에 Str. thermophilus control구(區)는 1.11%, L. bulgaricus control구(區)는 1.01%의 산도(酸度)를 나타내었으나 인삼(人蔘)extract 첨가구(添加區)에 있어서는 첨가량(添加量)의 증가(增加)에 따라 Str. thermophilus는 1.08~0.61%, L. bulgaricus는 0.99~0.49%의 산도(酸度)를 나타내 산생성(酸生成)이 억제되는 현상(現象)을 나타내었다. 2. 인삼(人蔘)extract 첨가(添加) 탈지유배지(脫脂乳培地)에 Str. thermophilus 및 L. bulgaricus를 배양(培養)할 때 유산균수(乳酸菌數)의 증가(增加) 상태(狀態)는 12시간(時間)에 Str. thermophilus control구(區)가 $5.2{\times}10^8/m{\ell}$, L. bulgaricus control구(區)는 $3.2{\times}10^8/m{\ell}$이었으며 인삼(人蔘)extract첨가구(添加區)에 있어서는 Str. thermophilus가 $3.6{\times}10^8/m{\ell}{\sim}1.3{\times}10^8/m{\ell}$, L. bulgaricus에 있어서는 $2.9{\times}10^8/m{\ell}{\sim}1.4{\times}10^8/m{\ell}$로서 인삼(人蔘)extract의 첨가량(添加量) 증가(增加)에 따라 균증식상태(菌增殖狀態)가 둔화되는 현상(現象)을 나타내었다. 3. Str. thermophilus 및 L. bulgaricus의 혼합균주(混合菌株)를 인삼(人蔘)extract의 첨가(添加) 탈지유배지(脫脂乳培地)에 배양(培養)할 때 control구(區)와 인삼(人蔘)extract 첨가구간(添加區間)에 산생성(酸生成) 및 균증식(菌增殖) 상태(狀態)에 있어 큰 차이(差異)를 나타내지 않았으며 인삼(人蔘)extract 첨가구(添加區)에 딸사서는 오히려 증가(增加)하였다.