Czech J. Food Sci., 2021, 39(6):487-492 | DOI: 10.17221/149/2020-CJFS

Alteration in ginsenoside and cordycepin content by solid-state fermentation of red ginseng with Cordyceps militarisShort Communication

Young Suk Kim1, Jong Min Lim1, Bon-Hwa Ku1, Hyung-Rae Cho1, Jae-Suk Choi ORCID...*,2
1 Glucan Corp., Jinju-si, Republic of Korea
2 Department of Food Biotechnology, College of Medical and Life Sciences, Silla University, Busan, Republic of Korea

We aimed to increase the ginsenosides present in fermented red ginseng and enhance cordycepin production by Cordyceps militaris using solid-state fermentation. After 50 days of fermentation, red ginseng solid-state fermented with C. militaris demonstrated considerably higher contents of Rb3 (9.16%), Rd (513.93%), Rg2 (63.12%), Rg3 (20R; 112.53%), and Rg3 (20S; 101.17%) than untreated red ginseng. As the fermentation time increased, the production of cordycepin gradually increased, yielding approximately 34.8 mg kg-1 of cordycepin after 50 days of fermentation. In conclusion, red ginseng fermented by C. militaris could be used as natural herbal medicine or dietary supplement with several health-beneficial effects.

Keywords: steamed and dried root of Panax ginseng; Cordyceps spp.; natural herbal medicine; health-beneficial activities

Published: December 16, 2021  Show citation

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Kim YS, Lim JM, Ku B, Cho H, Choi J. Alteration in ginsenoside and cordycepin content by solid-state fermentation of red ginseng with Cordyceps militaris. Czech J. Food Sci. 2021;39(6):487-492. doi: 10.17221/149/2020-CJFS.
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