Zeitschrift für Lebensmittel- und Ernährungsstörungen

Fortification of Probiotic Yogurt with Ginseng (Panax quinquefolius) Extract

Adriana Cimo, Mohammad Soltani, Edmund Lui and Sharareh Hekmat

Fortification of Probiotic Yogurt with Ginseng (Panax quinquefolius) Extract

Research suggests that the bioactive components of ginseng can decrease oxidative stress, which is a mechanism associated with prevention of chronic disease development. Since the efficacy of ginseng is dependent on gut microbiota, combining ginseng with a probiotic yogurt may improve microflora health and enhance the health benefits associated with consumption of this herb.To identify if yogurt is a suitable medium for North American Ginseng and probiotic bacteria Lactobacillus rhamnosus GR-1, ginseng fortified probiotic yogurt was developed by inoculating milk with probiotic mother culture, starter cultures, and various concentrations of aqueous ginseng extract. L. rhamnosus GR-1 viability and ginsenoside stability were measured at 1, 14, and 28 days of refrigerated storage through microbial analysis and high performance liquid chromatography, respectively.