Journal of the Korean Society of Industry Convergence (한국산업융합학회 논문집)

The Korean Society of Industry Convergence (한국산업융합학회)
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A Study on the Vinegar Fermentation Processes of Fresh Korean Ginseng Extract Using Mix Microbial Yinkin

유익하게 인체에 작용하는 균(유인균)을 이용한 인삼발효식초 제조과정에 대한 특성연구

  • Hwang, Se Ran (Dept. of Bio-Industrial Machinery Eng.,Pusan Natl. Univ) ;
  • Destiani, Supeno (Dept. of Bio-Industrial Machinery Eng.,Pusan Natl. Univ) ;
  • Kwon, Soon Hong (Dept. of Bio-Industrial Machinery Eng.,Pusan Natl. Univ) ;
  • Chung, Sung Won (Dept. of Bio-Industrial Machinery Eng.,Pusan Natl. Univ) ;
  • Kwon, Soon Goo (Dept. of Bio-Industrial Machinery Eng.,Pusan Natl. Univ) ;
  • Park, Jong Min (Dept. of Bio-Industrial Machinery Eng.,Pusan Natl. Univ) ;
  • Kim, Jong Soon (Dept. of Bio-Industrial Machinery Eng.,Pusan Natl. Univ) ;
  • Choi, Won Sik (Dept. of Bio-Industrial Machinery Eng.,Pusan Natl. Univ)
  • 황세란 (바이오 산업 기계 공학과, 부산대학교) ;
  • 데스티아니 수페노 (바이오 산업 기계 공학과, 부산대학교) ;
  • 권순홍 (바이오 산업 기계 공학과, 부산대학교) ;
  • 정성원 (바이오 산업 기계 공학과, 부산대학교) ;
  • 권순구 (바이오 산업 기계 공학과, 부산대학교) ;
  • 박종민 (바이오 산업 기계 공학과, 부산대학교) ;
  • 김종순 (바이오 산업 기계 공학과, 부산대학교) ;
  • 최원식 (바이오 산업 기계 공학과, 부산대학교)
  • Received : 2017.08.21
  • Accepted : 2017.09.12
  • Published : 2017.09.30
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Abstract

Saponin is the most pharmaceutical active ingredients of the ginseng plant, it was called "Ginsenoside" which means the Glycoside of ginseng that composed glycosides and aglycones. The human body will absorb the saponin easily if these substrate was decomposed by active microorganism. Fermentation is the most convenient technique to decompose this active ingredients. The purpose of this research was to study the sugar content, pH and acidity development during the ginseng fermentation process. Fresh Korean ginseng and red ginseng extract was used as the main ingredient. The concentrated of pure ginseng extract was added to increase the saponin extract. Furthermore, the mix microbial powder was added as starter to increase the fermentation efficiency. The ginseng was fermented in fermentation chamber at temperature $37^{\circ}C$ during 70 days. In the end of experiment the sugar content was decreased from 24% to 7.65%, The pH was decreased from 6.5 to 3.4, and the acidity level was incresed from 0% to 1.2%.

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References

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