Czech Journal of Food Sciences

Czech Journal of Food Sciences

Alteration in ginsenoside and cordycepin content by solid-state fermentation of red ginseng with Cordyceps militaris

Yazarlar: Young Suk Kim, Jong Min Lim, Bon-Hwa Ku, Hyung-Rae Cho, Jae-Suk Choi

Cilt 39 , Sayı 6 , 2021 , Sayfalar 487-492

Konular:-

DOI:10.17221/149/2020-CJFS

Anahtar Kelimeler:Steamed and dried root of Panax ginseng,Cordyceps spp.,Natural herbal medicine,Health-beneficial activities

Özet: We aimed to increase the ginsenosides present in fermented red ginseng and enhance cordycepin production by Cordyceps militaris using solid-state fermentation. After 50 days of fermentation, red ginseng solid-state fermented with C. militaris demonstrated considerably higher contents of Rb3 (9.16%), Rd (513.93%), Rg2 (63.12%), Rg3 (20R; 112.53%), and Rg3 (20S; 101.17%) than untreated red ginseng. As the fermentation time increased, the production of cordycepin gradually increased, yielding approximately 34.8 mg kg–1 of cordycepin after 50 days of fermentation. In conclusion, red ginseng fermented by C. militaris could be used as natural herbal medicine or dietary supplement with several health-beneficial effects.

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@article{2021, title={Alteration in ginsenoside and cordycepin content by solid-state fermentation of red ginseng with Cordyceps militaris}, volume={39}, number={487–492}, publisher={Czech Journal of Food Sciences}, author={Young Suk Kim, Jong Min Lim, Bon-Hwa Ku, Hyung-Rae Cho, Jae-Suk Choi}, year={2021} }
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Young Suk Kim, Jong Min Lim, Bon-Hwa Ku, Hyung-Rae Cho, Jae-Suk Choi. (2021). Alteration in ginsenoside and cordycepin content by solid-state fermentation of red ginseng with Cordyceps militaris (Vol. 39). Vol. 39. Czech Journal of Food Sciences.
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Young Suk Kim, Jong Min Lim, Bon-Hwa Ku, Hyung-Rae Cho, Jae-Suk Choi. Alteration in Ginsenoside and Cordycepin Content by Solid-State Fermentation of Red Ginseng with Cordyceps Militaris. no. 487–492, Czech Journal of Food Sciences, 2021.
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