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KMID : 0380620130450010077
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 1 p.77 ~ p.83
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Establishment of Optimal Fermentation Conditions for Steam-dried Ginseng Berry via Friendly Bacteria and Its Antioxidant Activities
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Kim Seung-Tae
Kim Hee-Jung
Jang Su-Kil
Lee Do-Ik
Joo Seong-Soo
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Abstract
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In this study, we observed optimal conditions and suitable bacteria for the fermentation of steam-dried ginseng
berry extracts (SGB) and determined antioxidant effects of the fermented extracts. Five bacteria (Lactobacillus
fermentarum, L. plantarum, L. brevis, L. casei, Bacillus subtillis) were examined on their growth activities and viabilities
in various culture temperatures (25-35oC) and concentrations (25-100%). L. plantarum was considered to be the most
suitable bacteria for the fermentation in both growth activity and viability. Moreover, the extracts fermented with L.
plantarum showed more potent antioxidant efficacy in both 1,1-diphenyl-2-picrylhydrazyl radical and hydroxyl radical
scavenging assay. High performance liquid chromatography analysis revealed that fermentation with L. plantarum changed
the contents and components of ginsenosides. In conclusion, these data suggest that L. plantarum efficiently ferment SGB
and the fermented extracts may have therapeutical values against oxidative stress and be a good candidate in adjuvant
therapy where ginsenoside would be the main composition.
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KEYWORD
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steam-dried ginseng berry, fermentation, Lactobacillus plantarum, growth activity, viability
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