Antibacterial Effects against Various Foodborne Pathogens and Sensory Properties of Yogurt Supplemented with Panax ginseng Marc Extract.

Content Provider	Europe PMC
Author	Eom, Su Jin Hwang, Ji Eun Kim, Kee-Tae Paik, Hyun-Dong
Copyright Year	2017
Abstract	Panax ginseng marc is produced from fresh ginseng roots during processing and is generally treated as industrial waste. The primary aim of this study was to improve its utilization in the dairy industry as a potential high-value resource. Yogurt was prepared from 11% skim milk powder, 0.1% pectin, 10% sucrose, and ginseng marc ethanol extract (GME, 0.5% and 1.0%) in milk, and was inoculated with a 0.02% yogurt culture (Lactobacillus acidophilus, Bifidobacterium longum, and Streptococcus thermophilus). After fermentation at 40°C for 6-8 h, the physicochemical properties of samples were analyzed by the AOAC, Kjeldahl, and Soxhlet methods. Sensory evaluation was performed based on consumer acceptability scores with a 7-point scale, and antimicrobial effects were measured by the agar plate method. The moisture, crude protein, crude fat, and ash contents of yogurt supplemented with 1% GME were 85.06±0.06%, 4.41±0.01%, 4.30±0.05%, and 0.81±0.03%, respectively, with no significant changes noted from those of yogurt without GME (control), except for an increase in the crude fat content. The sensory scores of color, flavor, texture, overall taste, and overall acceptance of yogurt supplemented with below 1% GME did not differ significantly (p<0.05) to those of the control yogurt. In addition, the growths of Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Escherichia coli, and Enterobacter sakazakii were inhibited during fermentation and storage. These results suggest that GME could be used in dairy products as a supplement and in the food industry as an antimicrobial material.
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ISSN	12258563
Journal	Korean Journal for Food Science of Animal Resources [Korean J Food Sci Anim Resour]
Volume Number	37
DOI	10.5851/kosfa.2017.37.5.787
PubMed Central reference number	PMC5686338
Issue Number	5
PubMed reference number	29147103
e-ISSN	2234246X
Language	English
Publisher	Korean Society for Food Science of Animal Resources
Publisher Date	2017-10-31
Access Restriction	Open
Rights License	This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licences/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. Copyright © 2017, Korean Society for Food Science of Animal Resources
Subject Keyword	Panax ginseng marc yogurt sensory evaluation antibacterial effect
Content Type	Text
Resource Type	Article
Subject	Animal Science and Zoology Food Science