Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 28, Issue 3, Pages 823-829Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-018-0504-0
Keywords
Antioxidant activity; Compound K; Ginseng fermentation; Lactobacillus brevis; Total phenolic compounds
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Funding
- Basic Science Research Program through the National Research Foundation of Korea (NRF) - Ministry of Education [2017R1D1A3B03027867]
- National Research Foundation of Korea [2017R1D1A3B03027867] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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The purpose of this study is to establish the best condition and microorganism for preparation of fermented ginseng including rich compound K. When raw ginseng parts were incubated with various microorganisms, there was an increase in compound K at 5days in all samples fermented by Lactobacillus brevis (L. brevis) and Lactobacillus plantarum, isolated from kimchi. Especially, ginseng fine roots fermented with L. brevis (FR-B) included higher levels of compound K, total phenolic compounds, and antioxidant activities compared with other products. Conclusionally, these results indicate that the optimum condition for providing rich compound K product in fermented ginseng is ginseng fine roots are fermented with L. brevis for 5days. Additionally, with FR-B there was greater improvement in physiochemical properties than with other products. Such information may be helpful for the manufacture of fermented ginseng including rich compound K as well as for understanding the biological features of fermented ginseng.
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