Changes of Ginsenoside Content by Mushroom Mycelial Fermentation in Red Ginseng Extract

To obtain microorganisms for the microbial conversion of ginsenosides in red ginseng extract (RGE), mushroom mycelia were used for the fermentation of RGE. After fermentation, total sugar contents and polyohenol contents of the RGEs fermented with various mushrooms were not a significant increase be...

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Detalles Bibliográficos
Autores principales: Bae, Song Hwan, Lee, Hyun-Sun, Kim, Mi-Ryung, Kim, Sun Young, Kim, Jin-Man, Suh, Hyung Joo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Ginseng 2011
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3659518/
https://www.ncbi.nlm.nih.gov/pubmed/23717066
http://dx.doi.org/10.5142/jgr.2011.35.2.235

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3659518/
https://www.ncbi.nlm.nih.gov/pubmed/23717066
http://dx.doi.org/10.5142/jgr.2011.35.2.235

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