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유산균을 이용한 발효인삼의 ginsenoside 유도체 및 품질특성 KCI 등재 SCOPUS

Ginsenoside derivatives and quality characteristics of fermented ginseng using lactic acid bacteria

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  • URLhttps://db.koreascholar.com/Article/Detail/241454
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한국식품저장유통학회 (The Korean Society of Food Preservation)
초록

This 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.

저자
  • 강복희(호서대학교 식품기능안전연구센터) | Bok-Hee Kang
  • 이군재(중부대학교 식품생명과학과) | Kun-Jae Lee
  • 허상선(중부대학교 식품생명과학과) | Sang-Sun Hur
  • 이동선(제주대학교 생명공학부) | Dong-Sun Lee
  • 이상한(경북대학교 식품공학과) | Sang-Han Lee
  • 신기선(한국생명공학연구원 생물자원센터) | Ki-Sun Shin
  • 이진만(호서대학교 식품공학과 및 기초과학연구소) | Jin-Man Lee Corresponding author