원문정보
초록
영어
This study was to establish the optimum process conditions to improve the content of low molecular weight ginsenosides in low quality fresh ginseng by steaming pretreatment process associated with fermentation process. To increase the low molecular ginsenoside Rg2 and Rg3 content, the low quality fresh ginseng was extracted at 240 bar for 3 hrs, then fermented by Lactobacillus rhamnosus HK-9 at 36 for 24, 48, 72 hr. At this time, the amount of fermented broth was set to 100, 300, 500L to select the optimal fermentation conditions. Ginsenosides Rg1, Rb1, Rc, Re, Rd content in the low quality fresh ginseng was decreased throughout the steaming pretreatment associated with fermentation process. The low molecular ginsenosides Rg2, Rg3 content was depend on the fermentation time and amount of fermentation broth. When fermented for 72 hours from the fermentation broth of 100L, Rg2 and Rg3 maximum content shows 3.704 mg/g, the 4.609 mg/g, respectively. When fermented for 72 hours still in fermentation broth 300L, the maximum content of Rg2 and Rg3 was 3.411 mg/g, 4.642 mg/g, respectively. In the case of 500L fermentation, when the fermentation time was 48 hours, Rg2, Rg3 maximum content showed up to 3.426 mg/g, 4.736 mg/g, respectively. These results that low molecular ginsenoside content does not appear to change significantly in the bulk of the fermentation process conducted to determine the optimal process conditions, 500L fermentation volume was carried out 48 hours fermentation (inoculum concentration 10% v/v) the highest to the low molecular weight ginsenosides was confirmed that the transition is possible. It was found that high molecule ginsenosides were efficiently converted low molecule ginsenosides through steamed process and Lactobacillus fermentation process that are generated from β-glucosidase enzyme activity due to the promotion of the party in the presence of ginsenosides β-1,2 and β-1,4 bond through hydrolysis. These showed that scale-up fermentaton associated with steaming pretreatment process were increased the low molecule ginsenosides Rg2, Rg3 content from low quality fresh ginseng.