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http://dx.doi.org/10.7783/KJMCS.2012.20.2.117

Enhancement of Low Molecular Ginsenoside Contents in Low Quality Fresh Ginseng by Fermentation Process  

Choi, Woon-Yong (Department of Biomaterial Engineering, Kangwon National University)
Lee, Choon-Geun (Department of Biomaterial Engineering, Kangwon National University)
Song, Chi-Ho (Department of Biomaterial Engineering, Kangwon National University)
Seo, Yong-Chang (Department of Biomaterial Engineering, Kangwon National University)
Kim, Ji-Seon (Department of Biomaterial Engineering, Kangwon National University)
Kim, Bo-Hyeon (SOMANG Cosmetics)
Shin, Dae-Hyun (SOMANG Cosmetics)
Yoon, Chang-Soon (Shebah Biotech Co.)
Lim, Hye-Won (Shebah Biotech Co.)
Lee, Hyeon-Yong (Department of Biomaterial Engineering, Kangwon National University)
Publication Information
Korean Journal of Medicinal Crop Science / v.20, no.2, 2012 , pp. 117-123 More about this Journal
Abstract
This study compared the contents of low molecular ginsenoside according to fermentation process in low grade fresh ginseng. Low grade fresh ginseng was directly inoculated with a 24 h seed culture of $Bifidobacterium$ Longum B6., $Lactobacillus$ $casei$., and incubated at $36^{\circ}C$ for 72 h. $Bifidobacterium$ Longum B6 was specifically was found to show the best growth on $3,255{\times}10^6\;CFU/m{\ell}$ after 48 h of fermentation. The content of ginsenoside Rb1, Re and Rd were decreased with the fermentation but ginsenoside Rh2 and Rg2 increased after fermentation process. In the case of low molecular ginsenoside conversion yields were 56.07% of Rh2, 12.03% of Rg3 and 77.11% of Rg2, respectively. In addition, compound-K was irregular conversion yield as long as 72 h of fermentation. This results indicate that fermentation process could increase the low molecular ginsenoside in low grade fresh ginseng.
Keywords
Panax ginseng; Ginsenside Conversion; Fermentation; Bifidobacterium; Lactobacillus;
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Times Cited By KSCI : 2  (Citation Analysis)
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