Fermentation of red ginseng extract by the probiotic <i>Lactobacillus plantarum</i> KCCM 11613P: ginsenoside conversion and antioxidant effects.

Jung, Jieun; Jang, Hye Ji; Eom, Su Jin; Choi, Nam Soon; Lee, Na-Kyoung; Paik, Hyun-Dong

Fermentation of red ginseng extract by the probiotic Lactobacillus plantarum KCCM 11613P: ginsenoside conversion and antioxidant effects.

Jung, Jieun; Jang, Hye Ji; Eom, Su Jin; Choi, Nam Soon; Lee, Na-Kyoung; Paik, Hyun-Dong.

Affiliation

Jung J; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea.
Jang HJ; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea.
Eom SJ; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea.
Choi NS; Department of Food and Nutrition, Baewha Women's University, Seoul, Republic of Korea.
Lee NK; Bio/Molecular Informatics Center, Konkuk University, Seoul, Republic of Korea.
Paik HD; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea.

J Ginseng Res ; 43(1): 20-26, 2019 Jan.

Article de En | MEDLINE | ID: mdl-30662290

Mots clés

Lactobacillus plantarum KCCM 11613P; antioxidant effect; bioconversion; ginsenoside; red ginseng extract

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Langue: En Journal: J Ginseng Res Année: 2019 Type de document: Article