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Preparation and Quality Characteristics of the Fermentation product of Ginseng by Lactic Acid Bacteria (FGL)

유산균을 이용한 발효인삼 제조 및 품질 특성

  • Published : 2006.06.01

Abstract

Ginseng as a raw material for production of probiotic ginseng product by lactic acid bacteria (LAB) was evaluated in this study. Either white ginseng (WG) or red ginseng (RG) (1% or 5%, w/v) were directly inoculated with a 24 hold seed culture of twenty seven substrains of four different LAB ($1.0{\times}10^6CFU/ml$); Lactobacillus spp., Streptococcus/Enterococcus spp., Leuconostoc/Lactococcus spp. and Bifidobacterium spp., and incubated at $37^{\circ}C$ for 24 or 48 h. Among 27 kinds of LAB, seven substrains of Lactobacillus (MG208, MG311, MG315, MG501, MG501C, MG505, MG590) and one Bifidobacterium (MG723) were selected based on their dose dependent stimulation of the growth of LAB in the presence of ginseng and changes in pH, acidity and viable cell counts during fermentation were examined. Lactobacillus MG208 specifically was found to show the best growth on 5% RG and reached nearly $14.0{\times}10^8CFU/ml$ after 48 h of fermentation and produced the titratable acidity as $0.84{\pm}0.02%$, whereas the pH was significantly lowered from $6.80{\pm}0.01\;to\;3.42{\pm}0.02$. These results indicated that ginseng can be an appropriate material to prepare the fermentation product by several strains of LAB. Therefore we should further check whether probiotic ginseng product may have synergistic health benefits of both probiotics and ginseng to serve for vegetarians and lactose-allergic consumers.

인삼과 유산균은 각각 면역 활성, 생리기능조절 등 생체 효용성을 인정받고 있는 가능성 식품소재이다. 따라서 유산균을 이용한 인삼 발효물은 두 소재의 장점을 모두 이용할 수 있는 가능성이 있으므로 본 연구는 여러 가지 유산균을 이용하여 인삼 발효물을 제조하고 생균수, pH 및 산도 등을 조사하여 인삼 발효물 제조에 적합한 최적의 유산균주를 선정하고 인삼의 발효공정을 확립하였다. 27종의 유산균 중 인삼농도가 증가할수록 생육이 촉진되는 유산균은 Lac.plantarum MG208, Lac.casei Mg311, Lac.rhamnosus, MG315, Lac.acidophilus MG501, Lac.acidophilus MG501C, Lac.reuteri MG505, Lac.fermentum MG590, Bif.longum MG723 등 8종이었다. 특히, Lac.plantarum MG208이 5% 홍삼배지에 배양했을 때 가장 생육이 촉진되는 균주였다. 발효 전 배지 pH를 6.8로 동일하게 보정하였을 때 최종 인삼발효물의 pH는 유의하게 낮아졌고($pH3.45{\sim}4.83$), 특히, 홍삼농도가 높을수록 pH는 더 낮았다($pH3.42{\sim}4.30$). 이와 유사하게 백삼 및 홍삼 발효제조물의 적정산도는 약 10배정도 증가했고, 적정산도 증가율이 가장 높은 균종은 Lac.plantarum MG208, Lac.acidophilus MG501, 및 Bif.longum MG723이었으며, 발효 후 적정산도는 백삼보다 홍삼을 첨가한 경우 좀 더 높았다. 이와같이 여러 가지 유산균주를 이용하여 인삼 발효물을 제조한 결과 생균수와 유산균 발효제품에 적용할 수 있는 pH 및 적정산도 유도면에서 발효인삼 제조에 가장 적합한 유산균주는 Lac.plantarum MG208이며 인삼첨가농도는 1-5%, 배양시간은 48시간이 적합한 것으로 생각된다. 인삼의 유산균 발효물의 생리활성 효능은 앞으로 추가연구를 통하여 검증되어야 하며 그 유용성에 대한 고찰 및 검토가 필요하다.

Keywords

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