Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(3): 823-829
Enhanced production of compound K in fermented ginseng extracts by Lactobacillus brevis
Jae-Myung Yoo1, Ji Yeon Lee2,3, Yong Gu Lee4, SeongYeon Baek2, Mee Ree Kim2
1Korean Medicine-Application Center, Korea Institute of Oriental Medicine, Daegu 41062, Republic of Korea 2Department of Food and Nutrition, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Republic of Korea 3Nutrition Service Team, Chungnam National University Hospital, Daejeon 35015, Republic of Korea 4Department of Liberal Arts, Paichai University, Daejeon 35345, Republic of Korea
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.
Antioxidant activity, Compound K, Ginseng fermentation, Lactobacillus brevis, Total phenolic compounds
Food Science and Biotechnology 2019 ; 28(3): 823-829