Ginsenoside derivatives and quality characteristics of fermented ginseng using lactic acid bacteria = 유산균을 이용한 발효인삼의 ginsenoside 유도체 및 품질특성

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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
South Korea
DOI
http://dx.doi.org/10.11002/kjfp.2013.20.4.573
Type
Article
Appears in Collections:
Division of Biomaterials Research > Industrial Bio-materials Research Center > 1. Journal Articles
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