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

https://doi.org/10.17221/149/2020-CJFSCitation:

Kim Y.S., Lim J.M., Ku B.-H., Cho H.-R., Choi J.-S. (2021): Alteration in ginsenoside and cordycepin content by solid-state fermentation of red ginseng with Cordyceps militaris. Czech J. Food Sci., 39: 487–492.

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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 Cmilitaris 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 Cmilitaris could be used as natural herbal medicine or dietary supplement with several health-beneficial effects.

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