Comparison of Fermentability and Characteristics of Fermented Broth for White Ginseng, Red Ginseng and Extruded White Ginseng
2007
Han, J.Y. (Kongju National University, Yeasan, Republic of Korea) | Goo, D.H. (Kongju National University, Yeasan, Republic of Korea) | Han, M.S. (Hyejeon College, Hongseong, Republic of Korea) | Ryu, G.H. (Kongju National University, Yeasan, Republic of Korea), E-mail: [email protected]
The aim of this study was to compare the fermentability and characteristics of fermented broth for white ginseng(A), red ginseng(B) and extruded white ginseng(C). The WSI(water soluble index), WAI(water absorbtion index), and paste viscosity of ginseng samples were measured in order to compare fermentability. The pH, acidity, brix, reducing sugar content, and ethanol content were analyzed to characterize ginseng fermented broths. Fermentation condition of ginseng samples was temperature at 27℃ for 14 days and fixed cultivation with Saccharomyces cerevisiae, Aspergillus usamii, and Rhizopus japonicus.
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