Cited 0 time in
- Title
- Ginsenoside derivatives and quality characteristics of fermented ginseng using lactic acid bacteria = 유산균을 이용한 발효인삼의 ginsenoside 유도체 및 품질특성
- Author(s)
- B H Kang; K J Lee; S S Hur; D S Lee; S H Lee; Kee Sun Shin; J M Lee
- Bibliographic Citation
- Korean Journal of Food Preservation, vol. 20, no. 4, pp. 573-582
- Publication Year
- 2013
- Abstract
- This study was done in order to investigate the bioconversion of ginsenoside, as well as the quality characteristics
of fermented ginseng, by using lactic acid bacteria. Quality characteristics such as the thin layer chromatography(TLC)
pattern, ginsenosides, total phenolic content, electron donating ability, and total sugar of fermenting ginseng and
red ginseng were analyzed. The ginsenoside Rg2r, Rh2s and Rh2r of the fermented ginseng and red ginseng for
65 hours at a temperature of 37℃ were not detected. The ginsenoside Rg1 and Re contents have decreased, while
the Rh1, Rg2s, Rd, Rg3r, and Rg3s have increased due to fermentation. The ginsenoside Rg3 of the fermented
red ginseng has increased and the contents were 114.83∼131.68 μg/mL (control 104.56 μg/mL). The total phenolic
content and electron donating ability of the red ginseng have totally decreased after 7 days of fermentation. The
total phenolic contents of the fermented ginseng and red ginseng with different lactic acid bacteria did not show
any tendency as different strains. The electron donating ability of the fermented ginseng has increased; however,
the electron donating ability of the red ginseng has decreased. The total sugars of the fermented ginseng and red
ginseng with different lactic acid bacteria have also decreased.
- Keyword
- ginsengred ginsengfermentationlactic acid bacteriaginsenoside
- ISSN
- I000-0178
- Publisher
- Korea Soc-Assoc-Inst
- DOI
- http://dx.doi.org/10.11002/kjfp.2013.20.4.573
- Type
- Article
- Appears in Collections:
- Division of Biomedical Research > Microbiome Convergence Research Center > 1. Journal Articles
- Files in This Item:
Items in OpenAccess@KRIBB are protected by copyright, with all rights reserved, unless otherwise indicated.