The Effect of Selected Herbal Extracts on Lactic Acid Bacteria Activity

• Main Authors: Małgorzata Ziarno, Mariola Kozłowska, Iwona Ścibisz, Mariusz Kowalczyk, Sylwia Pawelec, Anna Stochmal, Bartłomiej Szleszyński
• Format: Article
• Language: English
• Published: MDPI AG 2021-04-01
• Series: Applied Sciences
• Subjects: lactic acid bacteria; plant extracts; milk fermentation; total phenolic content; antioxidant capacities
• Online Access: https://www.mdpi.com/2076-3417/11/9/3898

This study aimed to investigate the effect of plant extracts (valerian <i>Valeriana officinalis</i> L., sage <i>Salvia officinalis</i> L., chamomile <i>Matricaria chamomilla</i> L., cistus <i>Cistus</i> L., linden blossom <i>Tilia</i> L., ribwort plantain <i>Plantago lanceolata</i> L., marshmallow <i>Althaea</i> L.) on the activity and growth of lactic acid bacteria (LAB) during the fermentation and passage of milk through a digestive system model. The tested extracts were also characterized in terms of their content of polyphenolic compounds and antioxidant activity. It was observed that the addition of the tested herbal extracts did not inhibit the growth of LAB in fermented milk drinks, such as yogurts. However, they can gradually inhibit fermentation when added at concentrations above 2% by weight, and hence should be used in limited amounts. The microflora of yogurts containing the tested herbal extracts did not die during digestion in model digestive juices, and no stimulating effect of the added plant extracts was noted either. Nevertheless, due to the antioxidant properties, a slight addition of the herbal extracts containing polyphenols to different kinds of food products can increase the nutritional quality, thus making them functional foods.