Abstract
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.
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