Optimization of Rare Ginsenosides and Antioxidant Activity Quality of Ginseng Jiaosu Based on Probiotic Strains and Fermentation Technology

Table 1

Contents of saponins in samples under different conditions of apple juice addition, temperature, initial pH, and inoculum amount.

Different fermentation conditions		Rb1	Rb2	Rd	F2	Rg3	CK	Rg1	Re	Rh1
		Saponin content (mg/100 mL)
Apple juice added	0 g	67.01 ± 2.12^a	81.48 ± 3.18^a	50.62 ± 1.86^a	4.04 ± 0.14^c	1.91 ± 0.09^c	3.94 ± 0.35^c	45.04 ± 1.52^a	138.68 ± 4.39^a	20.31 ± 1.12^b
	5 g	52.47 ± 4.58^a	75.58 ± 3.21^ab	47.82 ± 1.66^ab	5.68 ± 0.11^b	2.41 ± 0.07^b	5.84 ± 0.34^b	40.41 ± 2.31^ab	123.12 ± 4.92^a	21.93 ± 1.04^ab
	10 g	56.35 ± 5.19^b	67.66 ± 4.51^b	44.33 ± 2.18^ab	7.99 ± 0.27^a	6.52 ± 0.22^a	12.94 ± 0.65^a	36.07 ± 3.25^b	102.25 ± 7.61^b	24.07 ± 1.25^ab
	15 g	55.68 ± 3.59^b	67.01 ± 3.24^b	43.83 ± 1.64^ab	8.04 ± 0.21^a	6.63 ± 0.10^a	13.51 ± 0.32^a	35.81 ± 1.45^b	100.18 ± 3.47^b	24.35 ± 1.14^ab
	20 g	54.92 ± 3.85^b	66.34 ± 3.85^b	43.12 ± 2.13^b	8.11 ± 0.19^a	6.81 ± 0.13^a	13.92 ± 0.18^a	35.11 ± 1.64^b	99.45 ± 2.18^b	24.62 ± 0.97^a
Fermentation temperature	33°C	63.94 ± 2.98^a	75.56 ± 3.89^ab	48.67 ± 1.88^b	5.86 ± 0.12^c	4.37 ± 0.06^d	9.94 ± 0.35^b	44.14 ± 1.67^ab	132.68 ± 4.57^ab	21.91 ± 1.03^b
	35°C	59.91 ± 2.69^ab	72.52 ± 3.36^b	46.41 ± 1.76^bc	6.64 ± 0.16^b	5.33 ± 0.08^b	11.84 ± 0.45^a	38.34 ± 2.26^ab	119.38 ± 5.28^bc	22.73 ± 1.12^b
	37°C	56.35 ± 5.19^b	67.66 ± 4.5^c	44.33 ± 2.18^c	7.996 ± 0.27^a	6.52 ± 0.22^a	12.94 ± 0.65^a	36.07 ± 3.25^b	102.25 ± 7.61^c	24.07 ± 1.25^a
	39°C	59.98 ± 3.05^ab	73.01 ± 3.10^b	45.83 ± 1.59^c	6.58 ± 0.14^b	4.83 ± 0.10^c	12.18 ± 0.42^a	38.85 ± 1.72^ab	121.37 ± 4.49^abc	22.15 ± 1.09^b
	41°C	65.71 ± 2.94^a	79.54 ± 3.15^a	50.86 ± 2.03^a	4.91 ± 0.09^d	3.87 ± 0.07^e	8.29 ± 0.29^c	46.08 ± 1.85^a	139.43 ± 5.08^a	20.54 ± 1.06^b
Initial pH	pH 4	65.64 ± 4.86^a	73.68 ± 3.68^a	51.85 ± 1.94^a	6.67 ± 0.12^c	5.45 ± 0.18^b	10.33 ± 0.49^b	47.35 ± 2.28^a	135.21 ± 6.63^a	18.82 ± 1.08^b
	pH 5	61.53 ± 5.01^b	69.29 ± 4.12^b	48.26 ± 2.56^b	7.27 ± 0.21^abc	5.98 ± 0.19^ab	11.45 ± 0.58^ab	42.66 ± 3.19^ab	126.84 ± 6.81^ab	20.112 ± 1.13^ab
	pH 6	56.35 ± 5.19^c	67.66 ± 4.51^c	44.33 ± 2.18^c	7.996 ± 0.27^a	6.52 ± 0.22^a	12.94 ± 0.65^a	36.07 ± 3.25^c	102.25 ± 7.61^b	24.07 ± 1.25^a
	pH 7	62.97 ± 4.82^ab	69.15 ± 5.01^b	45.49 ± 2.03^c	7.89 ± 0.22^ab	6.36 ± 2.80^a	12.64 ± 0.54^a	37.1 ± 2.71^b	119.69 ± 7.12^ab	21.74 ± 1.18^ab
	pH 8	67.24 ± 4.59^a	76.61 ± 4.28^a	50.24 ± 2.24^a	7.21 ± 0.18^bc	5.85 ± 0.15^ab	11.94 ± 0.60^ab	44.2 ± 3.34^a	127.95 ± 6.92^ab	19.83 ± 1.32^ab
Inoculation amount	0.10%	65.62 ± 4.46^a	79.14 ± 4.18^a	50.91 ± 2.58^a	4.43 ± 0.21^c	3.36 ± 0.25^c	3.94 ± 0.57^c	44.61 ± 4.11^a	139.68 ± 8.84^a	20.30 ± 1.04^b
	0.50%	60.08 ± 4.83^b	73.22 ± 5.03^b	47.21 ± 2.24^a	6.71 ± 0.31^b	4.86 ± 0.34^b	8.37 ± 0.63^b	40.29 ± 3.58^b	120.54 ± 6.91^ab	21.26 ± 1.17^b
	1.0%	56.35 ± 5.19^c	67.66 ± 4.51^c	44.33 ± 2.18^b	7.996 ± 0.27^a	6.52 ± 0.22^a	12.94 ± 0.65^a	36.07 ± 3.25^c	102.25 ± 7.61^b	24.07 ± 1.25^a
	1.50%	56.94 ± 5.03^c	66.94 ± 4.76^c	45.40 ± 2.95^b	8.01 ± 0.18^a	6.58 ± 0.28^a	13.26 ± 0.66^a	35.43 ± 3.39^c	116.09 ± 8.35^ab	24.16 ± 1.36^a
	2.00%	56.03 ± 4.75^c	65.71 ± 4.69^c	44.08 ± 2.71^b	8.13 ± 0.24^a	6.64 ± 0.19^a	13.51 ± 0.71^a	35.03 ± 4.05^c	115.84 ± 7.15^ab	24.74 ± 1.13^a

Results are expressed as mean ± standard deviation (n = 3). Different letters in same column indicate significant differences at the 5% level.