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Fermentation of Platycodi radix and bioconversion of platycosides using co-cultures of Saccharomyces cerevisiae KCTC 7928 and Aspergillus awamori FMB S900

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Abstract

Preparation of Platycodi radix (PR) wine and assessment of biotransformation patterns of PR platycosides using co-cultures of Saccharomyces cerevisiae KCTC 7928 with Aspergillus awamori FMB S900 were performed. The basal fermentation temperature was 15°C and a high sucrose concentration (30% and above) was used to increase the level of ethanol production. Fermentation of PR in co-cultures of S. cerevisiae with A. awamori was compared to single culture fermentations using S. cerevisiae at concentrations of 30–50% (w/w) sucrose with analysis at an interval of 15 days during fermentation. The 3 major saponins (platycoside E, platycodin D3, and platycodin D) were converted into 16-oxo-PD during co-cultures of S. cerevisiae with A. awamori with production of up to 12.5% ethanol (with an initial sugar concentration of 40%).

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Authors and Affiliations

  1. Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul, 151-742, Korea

    Yul ly Hwang, Hyung Jin Ahn & Geun Eog Ji

  2. Research Institute, BIFIDO Co., Ltd., Hongcheon, Gangwon, 250-804, Korea

    Geun Eog Ji

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  1. Yul ly Hwang
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  2. Hyung Jin Ahn
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  3. Geun Eog Ji
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Correspondence to Geun Eog Ji.

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Hwang, Y.l., Ahn, H.J. & Ji, G.E. Fermentation of Platycodi radix and bioconversion of platycosides using co-cultures of Saccharomyces cerevisiae KCTC 7928 and Aspergillus awamori FMB S900. Food Sci Biotechnol 24, 183–189 (2015). https://doi.org/10.1007/s10068-015-0025-z

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  • DOI: https://doi.org/10.1007/s10068-015-0025-z

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