ABSTRACT
In order to obtain all the
properties of fermented ginseng, we fermented ginseng using Bacillus
subtilis (B. subtilis) isolated
from Cheonggukjang. A sterilized
ginseng medium was made with 4-year-old ginseng powder and distilled water
(300% ginseng powder [w/w]), and the ginseng was fermented by B. subtilis (1%
ginseng medium) followed by incubation at 37°C for 3, 5, 7, and 10 days. The growth of B.
subtilis in the
ginseng medium significantly increased up to 9 log CFU/g, but no significant
difference was observed after 3 days. As the fermentation progressed, the ginsenoside
Rd and Rg+Rh1 contents increased by 255.3% - 322.5% and 165.6% - 228.6%, respectively, whereas
the Rc, Re, and Rg1 contents decreased by 30.7% - 39.6%, 10.5% - 12.8%, and 16.2% - 16.6%, respectively. After
3 days of fermentation, a 6.25% - 7.12% viscous substance was produced; thereafter, the
viscous substance was gradually reduced until it disappeared. The viscosity of
the medium significantly decreased with a longer fermentation time.
Fibrinolytic activity increased during 3 - 10 days of fermentation,
indicating a relative activity of 85.0% - 100.0%.