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Enhanced production of compound K in fermented ginseng extracts by Lactobacillus brevis

Author:
Yoo, Jae-Myung, Lee, Ji Yeon, Lee, Yong Gu, Baek, SeongYeon, Kim, Mee Ree
Source:
Food science and biotechnology 2019 v.28 no.3 pp. 823-829
ISSN:
1226-7708
Subject:
Lactobacillus brevis, Lactobacillus plantarum, Panax, antioxidant activity, fine roots, kimchi, microorganisms, phenolic compounds
Abstract:
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 5 days 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 5 days. 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.
Agid:
6381950