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The effects of yogurt supplementation with enzyme-bioconverted ginseng (EBG), ascorbic acid, and yeast extract on the bacterial counts of Streptococcus thermophilus, Lactobacillus acidophilus LA-5, and Bifidobacterium BB-12 were investigated to develop healthy yogurts with high probiotic counts during storage. In addition, the colors and viscosities of the yogurts were determined. EBG, ascorbic acid, and yeast extract did not affect S. thermophilus counts. EBG and ascorbic acid enhanced the viabilities of L. acidophilus LA-5 and Bifidobacterium BB-12 during storage. Yeast extract improved growth of L. acidophilus LA-5 and Bifidobacterium BB-12 during fermentation. EBG turned the yogurt into brown color. We conclude that supplementation of yogurt with EBG, ascorbic acid, and yeast extract may enhance its health-promoting functions by increasing the viability of probiotics, which can thus promote consumption of the yogurt.

효소처리인삼, 아스코르브산, 효모추출물이 첨가된 요구르트에서 프로바이오틱 세균의 활성