%0 Journal Article %T Microbial Properties of Probiotic Fermented Milk Supplemented with Ginseng Extracts %A Sharareh Hekmat %A Adriana Cimo %A Mohammad Soltani %A Edmund Lui %A Gregor Reid %J Food and Nutrition Sciences %P 392-397 %@ 2157-9458 %D 2013 %I Scientific Research Publishing %R 10.4236/fns.2013.44050 %X

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 ¦Ìg/mL, AGE: 500 ¦Ìg/mL) and the other two samples were fortified with aqueous ginseng extract (QGE: 150 ¦Ìg/mL, QGE: 500 ¦Ìg/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¡æ 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¡æ. 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 ¦Ìg/mL and AGE: 500 ¦Ìg/mL were 1.3 ¡Á 109 and 1.4 ¡Á 109 CFU/mL, respectively; probiotic counts in QGE 150 ¦Ìg/mL and %K Yogurt %K Ginseng %K Probiotic %U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=29739