인삼(人蔘)Extract가 Yoghurt Starter의 산생성(酸生成) 및 증식(增殖)에 미치는 영향(影響) = Effects of Ginseng Extract on the Acid Production and Growth of Yoghurt Starter

다국어 초록 (Multilingual Abstract)

In order to investigate the effects of ginseng extract on the acid production and bacterial growth in the skim milk medium, ginseng extract was added to skim milk medium for 0.3 to 2.4% and the medium was fermented by Str. thermophilus, L. bulgaricus and mixed strain with both bacteria. The acidity and bacterial number were examined by incubation time. The results were summarized as follows: 1. The acidity of medium without ginseng extract after 12 hours incubation by Str. thermophilus was 11.1% and that by L. bulgaricus was 1.01%, whereas that of medium with ginseng extract was 1.08~0.61% for Str. thermophilus and 0.99~0.49% for L. bulgaricus. Therefore, acid production was inhibited by ginseng extract. 2. The number of bacteria in the medium without ginseng extract after 12 hours incubation was $5.2{\times}10^8/m{\ell}$ for Str. thermophilus and $3.2{\times}10^8/m{\ell}$ for L. bulgancus, whereas that in the medium with ginseng extract was $3.6{\times}10^8/m{\ell}{\sim}1.3{\times}10^8/m{\ell}$ for Str. thermophilus and $2.9{\times}10^8/m{\ell}$ and $1.4{\times}10^8/m{\ell}$ for L bulgancus. Therefore, the number of bacteria was decreased by the amount of ginseng extract increased. 3. However, when skim milk medium was fermented by mixed strains, ginseng extract was not affected on the acid production and bacterial number. On the contrary, in some case, the number of bacteria was increased by addition of ginseng extract.