• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.1119-1125
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• 2002

The growth of C. pefringens was inhibited by the combination of natural products which have antioxidative capacity C. perfringens was controlled very effectively by each or the combination of Paeonia japonica, Atractylodis rhizome alba, Epimedii herba, Acori graminei rhizoma, Schizandraefructus, Lyciifructus, Cinnamomi cortex Sophorae flos Phellodendri cortex, Nelumbo nuclfera gaertner, Asparagi tuber, Mori cortex radicis, Astrafali radix and Coptidis rhizome The combination of Phellodendri cortex, Epimedii herba, Astragali radtx and Glycyrrhizae radix inhibited the growth of C. pefringen by 75% and increased the antioxidative activity by 4.4 times. This combination also eliminated more than 80% of hydroxyl radical. These natural products can be utilized as pharmaceuticals, functional foods, antiaging tea, and multifunctional fermentative beverages.

• Food Science of Animal Resources
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• v.23 no.3
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• pp.250-261
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• 2003

This experiment was carried out to examine the fermentation properties of yogurt with Lycii fructus, Lycii folium and Lycii cortex powder, and extract additives at concentrations of 0.5, 1.0, 2.0, 4.0, and 6.0%. Lactic acid bacteria was used in a mixed starter culture of Streptococcus salivarius ssp. thermophilus(ST36) and Lactobacillus delbrueckii ssp. bulgaricus(LB12). When the boxthorn was added with extract types, the changes of pH, acidity and lactic acid bacteria counts of yogurt during the fermenation of 3 hours were pH 5.64, titratable acidity 0.85%, 5.80xl0$\^$6/cfu/ml of viable cell counts for control yogurt, whereas those were pH 4.10∼5.06, titratable acidity 0.98∼1.27%, 1.80∼9.60x10$\^$7/ cfu/ml of viable cell counts for Lycii fructus extract yogurt. The lactose hydrolysis ratio was better for 1.0% Lycii fructus extract yogurt(42.00%) and 1.0% Lycii folium extract yogurt(41.46%) than for control yogurt(28.40%). Also, content of lactic acid of 1.0% Lycii fructus(11.9 times) and 1.0% Lycii folium extract yogurt(10.6 times) produced more than control yogurt(7.3 times). The viscosity of yogurt was better for boxthorn extract yogurt(1,027∼1,382 cps) than for control yogurt(975cps). The sensory scores of color, taste and overall acceptability of yogurt with 0.5, and 1.0% Lycii fructus extract additive were better than other groups. The yogurts made with increased Lycii fructus extract concentration(0.5∼6.0%), showed the increase of lactic acid, titratable acidity, number of lactic acid bacteria, viscosity and lactose hydrolysis rate compared to the treatments of 0.5, 1.0, 2.0, and 4.0% Lycii folium and Lycii cortex extract and powder yogurt. We gained excellent results from the yogurt to which Lycii fructus extract was added with 0.51.0% concentration.