Application of some insensitive probiotic lactic acid bacteria and ginger as functional dairy products

The use of dairy-based functional foods has increased markedly over the last few<br />years. Ginger is believed to exert a wide range of therapeutic properties. This study aimed to<br />evaluate probiotic properties of twenty Lactic acid bacteria to apply in functional fermented milk<br />fortified with fresh ginger juice to increase the therapeutic and nutritional effects of the product.<br />Ginger juice was prepared from ginger rhizomes through sorting, washing, peeling, crushing and<br />crude juice extraction. It was assayed for antibacterial activity by minimal inhibitory<br />concentration against antibiotic resistant pathogenic bacteria (E. coli BA 12296, Bacillus subtilis<br />DB100, Klebsiella pneumoniaa ATCC12296, Salmonella senftenberg ATCC 8400,<br />Staphylococcus aureus NCTC 10788, Staphylococcus epidermidis ATCC 35984). Total phenol,<br />total flavonoids and antioxidant activity were determined, ginger juice showed an antibacterial<br />activity and antioxidant activity. Twelve strains out of twenty were resistant to bile salts<br />concentrations (0.2, 0.3 and 0.4 w/v), to acid conditions (pH 2.0, 3.0 and 4.0) and were able to<br />grow in the presence of 0.2 and 0.4 w/v of phenol. Seven strains (Lactobacillus delbrueckii<br />subsp. delbrueckii KT615, Lb. brevis KP653, Lb. delbrueckii subsp. lactis KP645, Lb. plantarum<br />KP623, Lb. paracasei subsp. tolerans WT631, Enterococcus faecalis BM711, Enterococcus<br />faecium BT734) had the ability to adhere to rabbit intestinal epithelial cells in-vitro, and were<br />resistant to ginger juice. Ginger juice concentration showed indirect relationship with the milk<br />coagulation time and direct with syneresis of fermented milk. It was showed that used 2% of<br />ginger juice concentrations was the best results on fermented milk products.