Effect Of Ginseng Polysaccharide On The Fermentation Characteirstics Of Lactic Acid Bacteria And Its Application

Ginseng, known as the "king of the grass bouquet" has long history in themedicinal application, and is famous worldwide. It was identified as new foodresources in China in2012, which broaded the scope of its application. Ginsengpolysaccharide is active ingredients in ginseng, and has many physiological functions.The effect of ginseng polysaccharide on lactic acid bacteria fermentationcharacteristics and the prebiotics characteristics of ginseng polysaccharide werestudied in the current paper. Also, a novel ginseng polysaccharide yogurt wasdeveloped, and physiochemical properties, texture and viscosity were evaluatedbetween the control and the samples.This paper took ginseng polysaccharide extraction yield as the index,respectively using L9(34) orthogonal experiment design, the ternary quadraticregression orthogonal combination experiment design and U9(92) uniform experimentdesign to choose and optimize the ginseng polysaccharides extraction method and theextraction process, such as solvent extraction, enzyme extraction and microwaveassisted extraction method. Three methods were compared for the extraction ofginseng polysaccharide. The chosen microwave-assisted extraction method has thehighest extraction yield (31.41%), and polysaccharide content (23.24mg/L).Theoptimal extraction technology condition is:460w of microwave power, time of6min.The results also indicate that ginseng polysaccharides can speed up the acidproduction of streptococcus thermophilus and lactobacillus Bulgaria, and can promotethe growth of these two lactic acid bacteria, obviously. The promoting effect onproliferation of thermophilic streptococcus is bigger than that of Bulgarialactobacillus.A novel ginseng polysaccharide yogurt was developed in the current paper, andthe formula is: sugar7%, WPC2%, ginseng polysaccharide0.3%. The experimental yogurt exhibited higher nutrition analysis values than control yogurt. The shelf life(21days of storage period) test shows that ginseng polysaccharide yogurt has lowerafter acidification rate and less decrease in hardness than control yogurt. And cohesion,cohesiveness, elasticity, stalemate also appears the same change rule as the hardness.Compared to the control yogurt, the ginseng polysaccharides yogurt was better, moreviscous, and full of elasticity, cohesion and ankylosis, and these properties changeweakly during the preservation period. Ginseng polysaccharides were applied to makeyogurt can make the texture characteristics keep stable during the preservation period.Colony count found that ginseng polysaccharide has better protective effect onBulgaria lactobacillus than thermophilic streptococcus during storage period.