Changes in the ginsenoside content during the fermentation process using microbial strains
نویسندگان
چکیده
منابع مشابه
Changes in the ginsenoside content during the fermentation process using microbial strains
BACKGROUND Red ginseng (RG) is processed from Panax ginseng via several methods including heat treatment, mild acid hydrolysis, and microbial conversion to transform the major ginsenosides into minor ginsenosides, which have greater pharmaceutical activities. During the fermentation process using microbial strains in a machine for making red ginseng, a change of composition occurs after heating...
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Changes of Ginsenoside Content by Mushroom Mycelial Fermentation in Red Ginseng Extract
To obtain microorganisms for the microbial conversion of ginsenosides in red ginseng extract (RGE), mushroom mycelia were used for the fermentation of RGE. After fermentation, total sugar contents and polyohenol contents of the RGEs fermented with various mushrooms were not a significant increase between RGE and the ferments. But uronic acid content was relatively higher in the fermented RGEs c...
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ژورنال
عنوان ژورنال: Journal of Ginseng Research
سال: 2015
ISSN: 1226-8453
DOI: 10.1016/j.jgr.2015.05.005