Changes in Ginsenoside Composition of White Ginseng by Fermentation
DC Field | Value | Language |
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dc.contributor.author | Ko, Sung Kwon | - |
dc.contributor.author | Cho, Ok Sun | - |
dc.contributor.author | Bae, Hye Min | - |
dc.contributor.author | Yang, Byung Wook | - |
dc.contributor.author | Im, Byung-Ok | - |
dc.contributor.author | Hahm, Young Tae | - |
dc.contributor.author | Kim, Kyung Nam | - |
dc.contributor.author | Cho, Soon H. Yun | - |
dc.contributor.author | Kim, Jae Young | - |
dc.contributor.author | Chung, Sung Hyun | - |
dc.contributor.author | Lee, Boo Yong | - |
dc.date.available | 2019-05-30T03:38:49Z | - |
dc.date.issued | 2009-02 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.issn | 2092-6456 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/23338 | - |
dc.description.abstract | The purpose of the study was to develop a new process to manufacture ginseng extract containing saponin aglycon of high concentration. The process to transform saponin glycosides to saponin aglycon was analyzed by high performance liquid chromatography (HPLC). GCK-1 (open cultured mixture for I day at 42 degrees C) had the highest content of protopanaxadiol (0.662%). However, other mixtures (GCK-2, 3, 4, 5, and 6) had less than 0.152% in the content of protopanaxadiol. In case of fermentation by inoculation of Bacillus natto, BNG-5 (B. natto inoculated mixture for 5 days at 42 degrees C) showed the highest content of protopanaxadiol (0.364%). Other mixtures (BNG-1, 2, 3, 4, and 6) also showed the high content of more than 0.2% in protopanaxadiol. B. natto inoculation or open Culture fermentation with soybean transformed ginseng saponin glycosides into saponin aglycon. | - |
dc.format.extent | 4 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.title | Changes in Ginsenoside Composition of White Ginseng by Fermentation | - |
dc.type | Article | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.18, no.1, pp 253 - 256 | - |
dc.identifier.kciid | ART001321531 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000263843200044 | - |
dc.identifier.scopusid | 2-s2.0-70350145366 | - |
dc.citation.endPage | 256 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 253 | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 18 | - |
dc.type.docType | Article | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | ginsenoside glycoside | - |
dc.subject.keywordAuthor | ginsenoside aglycon | - |
dc.subject.keywordAuthor | Baccillus natto inoculation | - |
dc.subject.keywordAuthor | open culture | - |
dc.subject.keywordPlus | ANTIOXIDANT | - |
dc.subject.keywordPlus | EXTRACT | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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