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http://dx.doi.org/10.5142/JGR.2006.30.2.088

Preparation and Quality Characteristics of the Fermentation product of Ginseng by Lactic Acid Bacteria (FGL)  

Park, Soo-Jin (Korea Food Research Institute)
Kim, Dong-Hyun (Mediogen)
Paek, Nam-Soo (Mediogen)
Kim, Sung-Soo (Korea Food Research Institute)
Publication Information
Journal of Ginseng Research / v.30, no.2, 2006 , pp. 88-94 More about this Journal
Abstract
Ginseng as a raw material for production of probiotic ginseng product by lactic acid bacteria (LAB) was evaluated in this study. Either white ginseng (WG) or red ginseng (RG) (1% or 5%, w/v) were directly inoculated with a 24 hold seed culture of twenty seven substrains of four different LAB ($1.0{\times}10^6CFU/ml$); Lactobacillus spp., Streptococcus/Enterococcus spp., Leuconostoc/Lactococcus spp. and Bifidobacterium spp., and incubated at $37^{\circ}C$ for 24 or 48 h. Among 27 kinds of LAB, seven substrains of Lactobacillus (MG208, MG311, MG315, MG501, MG501C, MG505, MG590) and one Bifidobacterium (MG723) were selected based on their dose dependent stimulation of the growth of LAB in the presence of ginseng and changes in pH, acidity and viable cell counts during fermentation were examined. Lactobacillus MG208 specifically was found to show the best growth on 5% RG and reached nearly $14.0{\times}10^8CFU/ml$ after 48 h of fermentation and produced the titratable acidity as $0.84{\pm}0.02%$, whereas the pH was significantly lowered from $6.80{\pm}0.01\;to\;3.42{\pm}0.02$. These results indicated that ginseng can be an appropriate material to prepare the fermentation product by several strains of LAB. Therefore we should further check whether probiotic ginseng product may have synergistic health benefits of both probiotics and ginseng to serve for vegetarians and lactose-allergic consumers.
Keywords
Ginseng; Fermentation; LAB; pH; acid production; probiotics;
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Times Cited By KSCI : 4  (Citation Analysis)
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