등외품 인삼(파삼)의 유산균 발효에 의한 저분자 진세노사이드 함량 증진
Enhancement of Low Molecular Ginsenoside Contents in Low Quality Fresh Ginseng by Fermentation Process
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초록
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℃ for 72 h. Bifidobacterium Longum B6 was specifically was found to show the best growth on 3,255 × 106CFU/㎖ after 48 h of fermentation. The content of ginsenoside Rb1, Re and Rd were decresed with the fermentation but ginsenoside Rh2 and Rg2 incresed 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 fermentaion. This results indicate that fermentation process could increase the low molecular ginsenoside in low grade fresh ginseng.
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℃ for 72 h. Bifidobacterium Longum B6 was specifically was found to show the best growth on 3,255 × 106CFU/㎖ after 48 h of fermentation. The content of ginsenoside Rb1, Re and Rd were decresed with the fermentation but ginsenoside Rh2 and Rg2 incresed 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 fermentaion. This results indicate that fermentation process could increase the low molecular ginsenoside in low grade fresh ginseng.
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