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http://dx.doi.org/10.23097/JPAF.2021.23(2):5

Analysis of Active Ingredients Changed After Fermentation by Different Types of Bacteria for Angelica Gigas Nakai  

Jung, Y.O. (Sooy-K Bio Lab. Research and Development)
Park, N.B. (Department of Floriculture, Korea National College of Agriculture and Fisheries)
Publication Information
Journal of Practical Agriculture & Fisheries Research / v.23, no.2, 2021 , pp. 5-14 More about this Journal
Abstract
It was investigated how the contents of four active ingredients, nodakenin, decursinol, decursin, and decursinol angerate, which are active ingredients of Angelica gigas Nakai, cause material changes depending on the type of bacteria. Fermentation experiments were conducted using 9 types of bacteria: 5 types of Bacillus EMD17, 9-3, HCD2, #8, 191 and 4 types of Lactobacillus KCTC 3320, WCP02, S65, P1201. 1. The contents of decursin and decursinol angerate, which are indicator substances, rapidly decreased after 2 days of fermentation by inoculating Bacillus bacteria in the extract of Angelica gigas Nakai. Even after 4 days of fermentation, the contents of decursin and decursinol angerate were the same as on the 2nd day. On the other hand, the content of nodakenin and decursinol increased after 4 days of fermentation. In addition, the content of decursin increased significantly after 6 days of fermentation. 2. Substance changes of nodakenin and decursinol after inoculation of Bacillus bacteria into the extract of Angelica gigas Nakai were almost non-existent regardless of the type of bacteria. The change in effective content of decursin and decursinol angerate was large in Bacillus EMD17 and 9-3. Changes in the contents of decursin and decursinol angerate were almost non-existent in Bacillus HCD2, #8, and 191 strains. 3. As a result of finding out the change in active ingredient after 8 days of fermentation using 4 types of Lactobacillus KCTC 3320, WCP02, S65, and P1201 extracts of Angelica gigas Nakai, there was almost no change in the contents of nodakenin and decursinol regardless of the type of bacteria. However, in the case of fermentation with Lactobacillus S65 and P1201, the contents of decursin and decursinol angerate were changed.
Keywords
Lactobacillus; Bacillus; Angelica gigas Nakai; Active ingredients; Fermentation;
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Times Cited By KSCI : 3  (Citation Analysis)
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