Physicochemical Properties and Fibrinolytic Activity of Ginseng Powder Fermented with <i>Bacillus subtilis</i> Isolated from <i>Cheonggukjang</i>

Abstract

In order to obtain all the properties of fermented ginseng, we fermented ginseng using Bacillus subtilis (B. subtilis) isolated from Cheonggukjang. A sterilized ginseng medium was made with 4-year-old ginseng powder and distilled water (300% ginseng powder [w/w]), and the ginseng was fermented by B. subtilis (1% ginseng medium) followed by incubation at 37˚C for 3, 5, 7, and 10 days. The growth of B. subtilis in the ginseng medium significantly increased up to 9 log CFU/g, but no significant difference was observed after 3 days. As the fermentation progressed, the ginsenoside Rd and Rg+Rh1 contents increased by 255.3%-322.5% and 165.6%-228.6%, respectively, whereas the Rc, Re, and Rg1 contents decreased by 30.7%-39.6%, 10.5%-12.8%, and 16.2%-16.6%, respectively. After 3 days of fermentation, a 6.25%-7.12% viscous substance was produced; thereafter, the viscous substance was gradually reduced until it disappeared. The viscosity of the medium significantly decreased with a longer fermentation time. Fibrinolytic activity increased during 3-10 days of fermentation, indicating a relative activity of 85.0%-100.0%.