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Effect of Red Ginseng, Extract on Growth of Lactobacillus sp., Escherichia coli and Listeria monocytogenes in pH Controled Medium  

Bae Hyoung-Churl (Division of Animal Science & Resources, Chungnam National University)
Lee Jo-Yoon (Department of Hotel & Food Service Industry, Joongbu University)
Nam Myoung Soo (Division of Animal Science & Resources, Chungnam National University)
Publication Information
Food Science of Animal Resources / v.25, no.2, 2005 , pp. 257-264 More about this Journal
Abstract
This experiment was carried out to investigate the effect of red ginseng extract on the growth of Lactobacillus sp. (L acidophilus, L casei, L salivarius), Escherichia coli and Listeria monocytogenes in pH controled medium by $\beta-Glycerol\;PO_4$ buffer. The growth of Lactobacillus sp. was show a similar pattern in control and MRS broth with red ginseng extract $1.0\%$ but was remarkably show inhibiting in MRS broth with over $2.0\%$ red ginseng extracts. The growth of E coli was inhibited in Trypticase soy broth with $1.0\%$ red ginseng extracts. Also the growth of L monocytogenes was inhibited in Trypticase soy broth with $5.0\%$ red ginseng extract The growth of L acidophilus KCTC3150, L casei KCTC3189, L salivarius ssp. salivarius CNU27, and E coli KCTC1039, L monocytogenes KCTC3443 were remarkably inhibited in pH non-control medium and pH control medium with $10\%$ red ginseng extract These results was suggested to effect of inhibition of microorganisms growth not pH decrease by organic acid but another components in red ginseng extract.
Keywords
red ginseng extract; Lactobacillus; E. coli; L. monocytogenes; phosphate buffer;
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Times Cited By KSCI : 1  (Citation Analysis)
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