Abstract
This study aimed to improve the physiological activity and processing properties
of ginseng sprouts. We first determined the effect of extraction and
fermentation conditions on the antioxidant activity of ginseng sprouts. The
optimal extraction conditions were 2 h at 80°C, with water as a solvent.
The fermentation strains used were Lactobacillus delbrueckii
subsp. bulgaricus KCTC 3635 and Enterococcus
faecalis KCTC 3206. We then analyzed the changes in the reducing
sugar and alcohol content. In fermented samples, the reducing sugar content was
lower and the alcohol content was higher than those in control sample. The cell
counts of lactic acid bacteria were higher in the fermented samples than those
in the control sample. Fermented samples contained more ginsenoside than the
extract samples, and ginsenoside was not detected in the control sample. The
total polyphenol and total flavonoid contents were relatively high in the
fermented samples, particularly in the sample fermented by E.
faecalis. Finally, sensory evaluation revealed that the
Yakju prepared using ginseng sprouts fermented by lactic
acid bacteria was preferable to other drinks control and ginseng sprouts
extracted sample. Overall, it was confirme that the addition of fermented
ginseng improved the physiological activity and palatability of
yakju, there by improving the quality of
yakju.
Funder
Ministry of Science, ICT and Future Planning
Publisher
The Korean Society of Food Preservation
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