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Luan, H.W., Liu, X., Qi, X.H., Hu, Y., Hao, D.C., Cui, Y., Yang, L. (2006) Purification and Characterization of a Novel Stable Ginsenoside Rb1-Hydrolyzing γ-D-Glucosidase from China Shite Jade Snail. Process Biochemistry, 41, 1974-1980.

has been cited by the following article:

  • TITLE: Physicochemical Properties and Fibrinolytic Activity of Ginseng Powder Fermented with Bacillus subtilis Isolated from Cheonggukjang

    AUTHORS: Jiyun Jeong, Youngkyoung Rhee, Sungsoo Kim

    KEYWORDS: Bacillus subtilis, Fermentation, Fibrinolytic activity, Ginseng, Ginsenoside

    JOURNAL NAME: American Journal of Plant Sciences, Vol.8 No.8, July 17, 2017

    ABSTRACT: In order to obtain all the properties of fermented ginseng, we fermented ginseng using Bacillus subtilis (B. subtilis) isolated from Cheonggukjang. A sterilized ginseng medium was made with 4-year-old ginseng powder and distilled water (300% ginseng powder [w/w]), and the ginseng was fermented by B. subtilis (1% ginseng medium) followed by incubation at 37°C for 3, 5, 7, and 10 days. The growth of B. subtilis in the ginseng medium significantly increased up to 9 log CFU/g, but no significant difference was observed after 3 days. As the fermentation progressed, the ginsenoside Rd and Rg+Rh1 contents increased by 255.3% - 322.5% and 165.6% - 228.6%, respectively, whereas the Rc, Re, and Rg1 contents decreased by 30.7% - 39.6%, 10.5% - 12.8%, and 16.2% - 16.6%, respectively. After 3 days of fermentation, a 6.25% - 7.12% viscous substance was produced; thereafter, the viscous substance was gradually reduced until it disappeared. The viscosity of the medium significantly decreased with a longer fermentation time. Fibrinolytic activity increased during 3 - 10 days of fermentation, indicating a relative activity of 85.0% - 100.0%.