The therapeutic properties of Lactobacillus rhamnosus GR-1 and ginseng extracts have been well documented. The objective of this study was to measure growth and survival of L. rhamnosus GR-1 in milk fortified with gin...The therapeutic properties of Lactobacillus rhamnosus GR-1 and ginseng extracts have been well documented. The objective of this study was to measure growth and survival of L. rhamnosus GR-1 in milk fortified with ginseng extracts during storage period of 28 days. Five formulations of milk (1% fat) were prepared. Two samples were fortified with alcoholic ginseng extract (AGE: 150 μg/mL, AGE: 500 μg/mL) and the other two samples were fortified with aqueous ginseng extract (QGE: 150 μg/mL, QGE: 500 μg/ml) and one with no ginseng extract (C). The mixtures were autoclaved for 15 min, cooled to 37?C and inoculated with 1% starter culture. The samples were then incubated anaerobically at 37℃ overnight. Selective MRS agar containing 0.015 g/L fusidic acid was used to enumerate L. rhamnosus GR-1 after 1, 14, and 28 d storage at 4℃. All ginseng-fortified samples supported the growth and survival of L. rhamnosus GR-1, as viable counts were detected at each measurement point throughout the 28 d storage period. After 1 d of storage, total colony counts for L. rhamnosus GR-1 in AGE: 150 μg/mL and AGE: 500 μg/mL were 1.3 × 109 and 1.4 × 109 CFU/mL, respectively;probiotic counts in QGE 150 μg/mL and QGE: 500 μg/mL were 1.5 × 109 and 1.4 × 109 CFU/mL, respectively. Additionally, L. rhamnosus GR-1 viability remained stable throughout the 28 days storage period, as no significant decrease (p L. rhamnosus GR-1 can remain viable in presence of ginseng extracts during storage period and there is potential for incorporating ginseng extracts in other probiotic dairy products.展开更多
文摘The therapeutic properties of Lactobacillus rhamnosus GR-1 and ginseng extracts have been well documented. The objective of this study was to measure growth and survival of L. rhamnosus GR-1 in milk fortified with ginseng extracts during storage period of 28 days. Five formulations of milk (1% fat) were prepared. Two samples were fortified with alcoholic ginseng extract (AGE: 150 μg/mL, AGE: 500 μg/mL) and the other two samples were fortified with aqueous ginseng extract (QGE: 150 μg/mL, QGE: 500 μg/ml) and one with no ginseng extract (C). The mixtures were autoclaved for 15 min, cooled to 37?C and inoculated with 1% starter culture. The samples were then incubated anaerobically at 37℃ overnight. Selective MRS agar containing 0.015 g/L fusidic acid was used to enumerate L. rhamnosus GR-1 after 1, 14, and 28 d storage at 4℃. All ginseng-fortified samples supported the growth and survival of L. rhamnosus GR-1, as viable counts were detected at each measurement point throughout the 28 d storage period. After 1 d of storage, total colony counts for L. rhamnosus GR-1 in AGE: 150 μg/mL and AGE: 500 μg/mL were 1.3 × 109 and 1.4 × 109 CFU/mL, respectively;probiotic counts in QGE 150 μg/mL and QGE: 500 μg/mL were 1.5 × 109 and 1.4 × 109 CFU/mL, respectively. Additionally, L. rhamnosus GR-1 viability remained stable throughout the 28 days storage period, as no significant decrease (p L. rhamnosus GR-1 can remain viable in presence of ginseng extracts during storage period and there is potential for incorporating ginseng extracts in other probiotic dairy products.
