Physicochemical Properties and Fibrinolytic Activity of Ginseng Powder Fermented with Bacillus subtilis Isolated from Cheonggukjang ()
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%.
Share and Cite:
Jeong, J. , Rhee, Y. and Kim, S. (2017) Physicochemical Properties and Fibrinolytic Activity of Ginseng Powder Fermented with
Bacillus subtilis Isolated from
Cheonggukjang.
American Journal of Plant Sciences,
8, 1855-1867. doi:
10.4236/ajps.2017.88126.
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