Acknowledgement
Supported by : 산업통상자원부
In this study, our aim was to investigate the changes in ginsenosides and polyphenols in red ginseng extract fermented by Lactobacillus acidophilus and to manufacture fresh cheese using fermented red ginseng extract. Red ginseng extract (3%, w/v) was fermented by L. acidophilus for 24 h. On performing lactic acid bacteria counts, we determined that L. acidophilus reached its maximum growth phase after 16 h; this was followed by decrease in growth. During fermentation, the levels of ginsenosides Rg3 (20S) and Rg3 (20R) as well as protopanaxadiol (20R), F1, and compound K increased, while those of s Rb2, Rd, Rf, and Rg1 decreased. The pH, titratable acidity, and viable cell counts in fresh cheese prepared using fermented red ginseng extract were measured during the storage period. The pH decreased over time, while titratable acidity and viable cell counts increased with increase in the duration of the storage period. Sensory tests showed that the overall sensory properties of fresh cheese prepared using 1% fermented red ginseng extract were similar to those of the control groups. This result suggests that L. acidophilus-fermented red ginseng has potential for development as a new bioactive material.
본 연구는 김치에서 분리한 L. acidophilus를 이용하여 홍삼 농축액의 진세노사이드 변화 및 폴리페놀 변화량을 확인하였고, 발효유제품 중 신선치즈를 선정하여 홍삼 발효물의 기능성 소재로의 사용 가능성을 확인하였다. 홍삼농축액3% 처리구에 L. acidophilus 유산균주를
Supported by : 산업통상자원부