Establishment of optimal fermentation conditions for steam-dried ginseng berry via friendly bacteria and its antioxidant activities

Abstract

In this study, we observed optimal conditions and suitable bacteria for the fermentation of steam-dried ginseng berry extracts (SGB) and. determined antioxidant effects of the fermented extracts. Five bacteria (Lactobacillus fermentarum, L. plantarum, L. brevis, L easel. Bacillus subtillis) were examined on their growth activities and viabilities in various culture temperatures (25-35rtC) and concentrations (25-100%). L. plantarum was considered to be the most suitable bacteria for the fermentation in both growth activity and viability. Moreover, the extracts fermented with L. plantarum showed more potent antioxidant efficacy in both l,l-diphenyl-2-picrylhydrazyl radical and hydroxyl radical scavenging assay. High performance liquid chromatography analysis revealed that fermentation with L plantarum changed the contents and components of ginsenosides. In conclusion, these data suggest that L. plantarum efficiently ferment SGB and the fermented extracts may have therapeutical values against oxidative stress and be a good candidate in adjuvant therapy where ginsenoside would be the main composition. © The Korean Society of Food Science and Technology.