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

Table 2

The change of content of saponins after 28 d of fermentation.

Time (d)	Rb1	Rb2	Rd	F2	Rg3	CK	Rg1	Re	Rh1
	Saponin content (mg/100 mL)
0	69.82 ± 6.14^a	83.84 ± 4.26^a	53.43 ± 1.46^a	3.72 ± 0.25^c	1.52 ± 0.11^c	2.41 ± 0.18^f	47.23 ± 2.11^a	142.33 ± 9.25^a	19.15 ± 1.13^a
1	69.07 ± 7.23^a	81.89 ± 4.61^ab	52.05 ± 1.85^a	3.91 ± 1.91^c	1.94 ± 0.09^c	4.82 ± 0.14^e	46.25 ± 3.52^a	135.17 ± 8.68^ab	19.52 ± 1.87^a
4	66.08 ± 4.41^a	78.57 ± 2.83^abc	50.81 ± 3.27^a	4.74 ± 0.13^bc	2.52 ± 0.24^bc	6.82 ± 0.23^d	43.04 ± 2.55^ab	124.65 ± 7.62^abc	20.54 ± 2.12^ba
8	62.24 ± 5.86^a	75.50 ± 1.71^abc	47.64 ± 2.32^ab	5.84 ± 0.31^abc	4.06 ± 2.60^abc	9.57 ± 0.30^c	40.67 ± 3.98^ab	116.85 ± 8.30^abc	21.92 ± 3.50^ba
12	58.56 ± 6.96^ab	72.04 ± 5.52^abc	46.45 ± 5.39^b	6.62 ± 0.35^ab	5.37 ± 0.18^ab	11.25 ± 0.74^b	38.32 ± 2.31^ab	109.51 ± 7.43^bc	22.94 ± 1.89^b
16	56.35 ± 5.19^b	67.66 ± 4.51^c	44.33 ± 2.18^b	7.96 ± 0.27^a	6.52 ± 0.22^a	12.94 ± 0.41^a	36.07 ± 3.25^b	102.25 ± 7.61^c	24.07 ± 1.25^ab
20	55.95 ± 6.79^b	68.67 ± 3.99^bc	44.04 ± 7.36^b	8.06 ± 0.21^a	6.61 ± 0.30^a	12.80 ± 0.45^a	35.84 ± 2.68^b	101.68 ± 4.97^c	23.93 ± 2.41^a
24	55.49 ± 5.40^b	67.91 ± 3.48^c	43.88 ± 6.51^b	8.01 ± 0.26^a	6.72 ± 0.16^a	12.76 ± 0.61^a	35.94 ± 3.31^b	101.31 ± 6.42^c	23.84 ± 2.95^a
28	55.67 ± 6.17^b	68.55 ± 2.63^bc	43.94 ± 3.93^b	7.91 ± 0.33^a	6.76 ± 7.36^a	12.83 ± 0.56^a	35.39 ± 1.90^b	102.05 ± 8.14^c	23.78 ± 1.75^a

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