Alteration in ginsenoside and cordycepin content by solid-state fermentation of red ginseng with Cordyceps militaris
Young Suk Kim | Jong Min Lim | Bon-Hwa Ku | Hyung-Rae Cho | Jae-Suk Choi
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 C. militaris 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 C. militaris could be used as natural herbal medicine or dietary supplement with several health-beneficial effects.
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