Evaluation of the Quality of Yogurt Using Ginseng Extract Powder and Probiotic
 Lactobacillus plantarum  NK181

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Abstract

The objective of this study was to evaluate the composition, pH, titratable activity, microbial properties, and antioxidant effect of yogurt using ginseng extract powder (GEP), Lactobacillus plantarum NK181, and Streptococcus thermophilus as the starter culture. Different concentration of GEP (0%, 0.5%, 1%, 1.5%, and 2% (w/v)) were used in the yogurt. During yogurt fermentation, pH was decreased; however, titratable acidity and viable cell counts were increased. The addition of GEP to yogurt led to a decrease in moisture content and an increase in the fat, ash, and total solids content. The antioxidant effect using 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, β-carotene bleaching, and ferric reducing antioxidant power (FRAP) assay gradually increased with added GEP. Overall, yogurt fermented with 1% GEP was acceptable in terms of cell viability and antioxidant effect. These results might provide information regarding development of ginseng dairy products with enhanced antioxidant activities and probiotic properties.

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Most cited references 22

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Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria.

T Virtanen, S Akkanen, H Korhonen … (2006)

To investigate the production of antioxidant activity during fermentation with commonly used dairy starter cultures. Moreover, to study the development of antioxidant activity during fermentation, and the connection to proteolysis and bacterial growth. Antioxidant activity was measured by analysing the radical scavenging activity using a spectrophotometric decolorization assay and lipid peroxidation inhibition was assayed using liposomal model system with a fluorescence method. Milk was fermented with 25 lactic acid bacterial (LAB) strains, and from these six strains, exhibiting the highest radical scavenging activity was selected for further investigation. Leuconostoc mesenteroides ssp. cremoris strains, Lactobacillus jensenii (ATCC 25258) and Lactobacillus acidophilus (ATCC 4356) showed the highest activity with both the methods used. However, the radical scavenging activity was stronger than lipid peroxidation inhibition activity. The development of radical scavenging activity was connected to proteolysis with four strains. Molecular distribution profiles showed that fermentates with high scavenging activity also possessed a higher proportion of peptides in the molecular mass range of 4-20 kDa, while others had mostly large polypeptides and compounds below 4 kDa. In addition, the amount of hydrophobic amino acids was higher in these fermentates. The development of antioxidant activity was strain-specific characteristic. The development of radical scavengers was more connected to the simultaneous development of proteolysis whereas, lipid peroxidation inhibitory activity was related to bacterial growth. However, high radical scavenging activity was not directly connected to the high degree of proteolysis. To the best of our knowledge, this seems to be the first report, which screens possible antioxidant activity among most common dairy LAB strains. Use of such strains improve nutritional value of fermented dairy products.

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Lactic acid bacteria in traditional fermented Chinese foods

Shan-na Liu, Ye Han, Zhi-jiang Zhou (2011)

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Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria.

Edi A. Malo, E Mani, E Palou (2014)

Currently, the food industry wants to expand the range of probiotic yogurts but each probiotic bacteria offers different and specific health benefits. Little information exists on the influence of probiotic strains on physicochemical properties and sensory characteristics of yogurts and fermented milks. Six probiotic yogurts or fermented milks and 1 control yogurt were prepared, and we evaluated several physicochemical properties (pH, titratable acidity, texture, color, and syneresis), microbial viability of starter cultures (Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus) and probiotics (Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus reuteri) during fermentation and storage (35 d at 5°C), as well as sensory preference among them. Decreases in pH (0.17 to 0.50 units) and increases in titratable acidity (0.09 to 0.29%) were observed during storage. Only the yogurt with S. thermophilus, L. delbrueckii ssp. bulgaricus, and L. reuteri differed in firmness. No differences in adhesiveness were determined among the tested yogurts, fermented milks, and the control. Syneresis was in the range of 45 to 58%. No changes in color during storage were observed and no color differences were detected among the evaluated fermented milk products. Counts of S. thermophilus decreased from 1.8 to 3.5 log during storage. Counts of L. delbrueckii ssp. bulgaricus also decreased in probiotic yogurts and varied from 30 to 50% of initial population. Probiotic bacteria also lost viability throughout storage, although the 3 probiotic fermented milks maintained counts ≥ 10(7)cfu/mL for 3 wk. Probiotic bacteria had variable viability in yogurts, maintaining counts of L. acidophilus ≥ 10(7) cfu/mL for 35 d, of L. casei for 7d, and of L. reuteri for 14 d. We found no significant sensory preference among the 6 probiotic yogurts and fermented milks or the control. However, the yogurt and fermented milk made with L. casei were better accepted. This study presents relevant information on physicochemical, sensory, and microbial properties of probiotic yogurts and fermented milks, which could guide the dairy industry in developing new probiotic products. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

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Author and article information

Journal

Journal ID (nlm-ta): Korean J Food Sci Anim Resour

Journal ID (iso-abbrev): Korean J Food Sci Anim Resour

Journal ID (publisher-id): Korean J Food Sci Anim Resour

Journal ID (publisher-id): kosfa

Title: Korean Journal for Food Science of Animal Resources

Publisher: Korean Society for Food Science of Animal Resources

ISSN (Print): 1225-8563

ISSN (Electronic): 2234-246X

Publication date (Print): December 2018

Publication date (Electronic): 31 December 2018

Volume: 38

Issue: 6

Pages: 1160-1167

Affiliations

Department of Food Science and Biotechnology of Animal Resources, Konkuk University , Seoul 05029, Korea

Author notes

[* ]Corresponding author : Hyun-Dong Paik Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea Tel: +82-2-2049-6011 Fax: +82-2-455-3082 E-mail: hdpaik@ 123456konkuk.ac.kr

Author information

Hye Ji Jang http://orcid.org/0000-0002-6814-7629

Jieun Jung http://orcid.org/0000-0003-2380-9198

Hyung-Seok Yu http://orcid.org/0000-0001-7427-5304

Na-Kyoung Lee http://orcid.org/0000-0002-2395-550X

Hyun-Dong Paik http://orcid.org/0000-0001-9891-7703

Article

Publisher ID: kosfa-38-6-1160

DOI: 10.5851/kosfa.2018.e47

PMC ID: 6335138

SO-VID: d66649e5-65df-4113-a149-17474a4317f8

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This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

History

Date received : 10 August 2018

Date revision received : 27 September 2018

Date accepted : 15 October 2018

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crossmark 2018-12-31

Keywords: ginseng,probiotic yogurt,lactobacillus plantarum nk181,physicochemical property,antioxidant activity

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Keywords: ginseng, probiotic yogurt, lactobacillus plantarum nk181, physicochemical property, antioxidant activity

Evaluation of the Quality of Yogurt Using Ginseng Extract Powder and Probiotic Lactobacillus plantarum NK181

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Most cited references 22

Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria.

Lactic acid bacteria in traditional fermented Chinese foods

Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria.

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