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

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.

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Abbreviations

FR-B:

Fine root fermented with L. brevis

FR-P:

Fine root fermented with L. plantarum

MR-B:

Main root fermented with L. brevis

MR-P:

Main root fermented with L. plantarum

RB-B:

Root bark fermented with L. brevis

RB-P:

Root bark fermented with L. plantarum

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Acknowledgements

This work was funded by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (Grant Number 2017R1D1A3B03027867).

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Correspondence to Mee Ree Kim.

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Yoo, JM., Lee, J.Y., Lee, Y.G. et al. Enhanced production of compound K in fermented ginseng extracts by Lactobacillus brevis. Food Sci Biotechnol 28, 823–829 (2019). https://doi.org/10.1007/s10068-018-0504-0

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  • DOI: https://doi.org/10.1007/s10068-018-0504-0

Keywords

  • Antioxidant activity
  • Compound K
  • Ginseng fermentation
  • Lactobacillus brevis
  • Total phenolic compounds