Changes in ginsenoside composition of white ginseng by fermentation

Food Science and Biotechnology

Volumn 18, Issue 1, 2009, Pages 253-256

  Ko, Sung Kwon ^b   Cho, Ok Sun ^b   Bae, Hye Min ^b   Yang, Byung Wook ^c   Im, Byung Ok ^c   Hahm, Young Tae ^c   Kim, Kyung Nam ^d   Cho, Soon Hyun ^d   Kim, Jae Young ^d   Chung, Sung Hyun ^e   Lee, Boo Yong ^a  

^a CHA University   (South Korea)

^b Semyung University   (South Korea)

^c Chung Ang University   (South Korea)

^d Central Research Institute   (South Korea)

^e Kyung Hee University   (South Korea)

Author keywords

Baccillus natto inoculation; Ginsenoside aglycon; Ginsenoside glycoside; Open culture

Indexed keywords

BACCILLUS NATTO INOCULATION; CULTURE FERMENTATION; GINSENG EXTRACTS; GINSENG SAPONINS; GINSENOSIDE AGLYCON; GINSENOSIDES; HIGH CONCENTRATION; HIGH-CONTENT; NEW PROCESS; OPEN CULTURE;

BACTERIOLOGY; CHROMATOGRAPHY; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLITES; MIXTURES; SUGARS;

GLYCOSIDES;

BACILLUS SUBTILIS; GLYCINE MAX; PANAX GINSENG;

EID: 70350145366     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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