The aim of the study was to investigate the antimicrobial action of the extract of ginseng by-product (1.0, 2.0, and 4.0%) produced by subcritical water extraction (SWE), nisin (125, 250, and 500 lU/ml), and their combination in milk products at 4°C. The addition of the SWE of the ginseng by-product (1.0,2.0, and 4.0%) resulted in no change in the initial number of Listeria monocytogenes in whole and low-fat milk during storage. Nisin at concentrations of 125,250, and 500 lU/ml was shown to decrease numbers of L. monocytogenes in skim milk. In contrast, the control (without the SWE of ginseng by-product or nisin) showed an increase in the number of L. monocytogenes. In addition, the combined addition of the SWE of ginseng by-product at 1.0 or 2.0% and nisin at 125 or 250 lU/ml showed a synergistic activity against L. monocytogenes. In particular, in skim milk, when ginseng extract at 2.0% was added with nisin at 500 lU/ml, L monocytogenes could not be detected after 1 day of incubation. This study demonstrates the synergistic antimicrobial effect of the combination with the SWE of ginseng by-product and nisin and indicates the potential of this combined treatment in food processing.
|Number of pages||4|
|State||Published - 2012|