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Microbiology and Biotechnology Letters

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Bioactive Compounds / Food Microbiology  |  Probiotics and Foodborne Microorganisms

Microbiol. Biotechnol. Lett. 2019; 47(2): 201-210

https://doi.org/10.4014/mbl.1810.10003

Received: October 2, 2018; Accepted: November 26, 2018

Biotransformation of Ginsenosides by Eoyukjang-derived Lactic Acid Bacteria in Mountain-cultivated Ginseng

Hyojin Lee 1, Seung Il Ahn 1, Byung Wook Yang 2, Jong Dae Park 3, Wang Soo Shin 3, Sung Kwon Ko 4 and Young Tae Hahm 1*

1Department of Systems Biotechnology, Chung-Ang University, Anseong, 17546, Republic of Korea, 2School of Industrial Bio-Pharmaceutical Science (LINC+ Project), Semyung University, Jecheon 27136, Republic of Korea, 3Central Research Institute, Korean Ginseng Research Co., LTD., Yangpyeong, 12513, Republic of Korea, 4The Department of Oriental Medical Food & Nutrition, Semyung University, Jecheon 27136, Korea

Biotransformation of ginsenosides by microorganisms alters the absorption and bioavailability of ginseng as a medicinal herb. In this study, we isolated two kinds of fermenting microorganisms from Eoyukjang, which is a traditional Korean fermented food made from soybean. Next, we identified and detected their ability to convert major ginsenosides to compound K. The two microorganisms, referred to as R2-6 and R2- 15, had 100% similarity with Lactobacillus plantarum subsp. plantarum ATCC 14917T and Lactobacillus rhamnosus JCM 1136T, respectively. The optimal pH and growth temperature of the isolates were determined to be pH 6-7 and 30℃. After fermentation for 30 days, the major ginsenosides in the mountain-cultivated ginseng were transformed to the highly bioactive ginsenoside, compound K, in the final product.

Keywords: Lactobacillus plantarum, Lactobacillus rhamnosus, ginsenosides, ginseng, biotransformation

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