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

Cited 0 time in scopus
Metadata Downloads

Full metadata record

DC FieldValueLanguage
dc.contributor.authorB H Kang-
dc.contributor.authorK J Lee-
dc.contributor.authorS S Hur-
dc.contributor.authorD S Lee-
dc.contributor.authorS H Lee-
dc.contributor.authorKee Sun Shin-
dc.contributor.authorJ M Lee-
dc.date.accessioned2017-04-19T09:47:50Z-
dc.date.available2017-04-19T09:47:50Z-
dc.date.issued2013-
dc.identifier.issnI000-0178-
dc.identifier.uri10.11002/kjfp.2013.20.4.573ko
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/11714-
dc.description.abstractThis 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.-
dc.publisherKorea Soc-Assoc-Inst-
dc.titleGinsenoside derivatives and quality characteristics of fermented ginseng using lactic acid bacteria = 유산균을 이용한 발효인삼의 ginsenoside 유도체 및 품질특성-
dc.title.alternativeGinsenoside derivatives and quality characteristics of fermented ginseng using lactic acid bacteria-
dc.typeArticle-
dc.citation.titleKorean Journal of Food Preservation-
dc.citation.number4-
dc.citation.endPage582-
dc.citation.startPage573-
dc.citation.volume20-
dc.contributor.affiliatedAuthorKee Sun Shin-
dc.contributor.alternativeName강복희-
dc.contributor.alternativeName이군재-
dc.contributor.alternativeName허상선-
dc.contributor.alternativeName이동선-
dc.contributor.alternativeName이상한-
dc.contributor.alternativeName신기선-
dc.contributor.alternativeName이진만-
dc.identifier.bibliographicCitationKorean Journal of Food Preservation, vol. 20, no. 4, pp. 573-582-
dc.identifier.doi10.11002/kjfp.2013.20.4.573-
dc.subject.keywordginseng-
dc.subject.keywordred ginseng-
dc.subject.keywordfermentation-
dc.subject.keywordlactic acid bacteria-
dc.subject.keywordginsenoside-
dc.subject.localginseng-
dc.subject.localGinseng-
dc.subject.localRed ginseng-
dc.subject.localred ginseng-
dc.subject.localfermentation-
dc.subject.localFermentation-
dc.subject.localLactic acid bacteria-
dc.subject.locallactic acid bacteria-
dc.subject.localginsenoside-
dc.subject.localGinsenoside-
dc.subject.localGinsenosides-
dc.description.journalClassN-
Appears in Collections:
Division of Biomedical Research > Microbiome Convergence Research Center > 1. Journal Articles
Files in This Item:
  • There are no files associated with this item.


Items in OpenAccess@KRIBB are protected by copyright, with all rights reserved, unless otherwise indicated.