Enhanced production of compound K in fermented ginseng extracts by Lactobacillus brevis
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 br...
Saved in:
| Published in: | Food science and biotechnology Vol. 28; no. 3; pp. 823 - 829 |
|---|---|
| Main Authors: | , , , , |
| Format: | Journal Article |
| Language: | English |
| Published: |
Singapore
Springer Singapore
01-06-2019
Springer Nature B.V 한국식품과학회 |
| Subjects: | |
| Online Access: | Get full text |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | 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. |
|---|---|
| Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
| ISSN: | 1226-7708 2092-6456 |
| DOI: | 10.1007/s10068-018-0504-0 |