Research Article
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 ± 6.14a | 83.84 ± 4.26a | 53.43 ± 1.46a | 3.72 ± 0.25c | 1.52 ± 0.11c | 2.41 ± 0.18f | 47.23 ± 2.11a | 142.33 ± 9.25a | 19.15 ± 1.13a | 1 | 69.07 ± 7.23a | 81.89 ± 4.61ab | 52.05 ± 1.85a | 3.91 ± 1.91c | 1.94 ± 0.09c | 4.82 ± 0.14e | 46.25 ± 3.52a | 135.17 ± 8.68ab | 19.52 ± 1.87a | 4 | 66.08 ± 4.41a | 78.57 ± 2.83abc | 50.81 ± 3.27a | 4.74 ± 0.13bc | 2.52 ± 0.24bc | 6.82 ± 0.23d | 43.04 ± 2.55ab | 124.65 ± 7.62abc | 20.54 ± 2.12ba | 8 | 62.24 ± 5.86a | 75.50 ± 1.71abc | 47.64 ± 2.32ab | 5.84 ± 0.31abc | 4.06 ± 2.60abc | 9.57 ± 0.30c | 40.67 ± 3.98ab | 116.85 ± 8.30abc | 21.92 ± 3.50ba | 12 | 58.56 ± 6.96ab | 72.04 ± 5.52abc | 46.45 ± 5.39b | 6.62 ± 0.35ab | 5.37 ± 0.18ab | 11.25 ± 0.74b | 38.32 ± 2.31ab | 109.51 ± 7.43bc | 22.94 ± 1.89b | 16 | 56.35 ± 5.19b | 67.66 ± 4.51c | 44.33 ± 2.18b | 7.96 ± 0.27a | 6.52 ± 0.22a | 12.94 ± 0.41a | 36.07 ± 3.25b | 102.25 ± 7.61c | 24.07 ± 1.25ab | 20 | 55.95 ± 6.79b | 68.67 ± 3.99bc | 44.04 ± 7.36b | 8.06 ± 0.21a | 6.61 ± 0.30a | 12.80 ± 0.45a | 35.84 ± 2.68b | 101.68 ± 4.97c | 23.93 ± 2.41a | 24 | 55.49 ± 5.40b | 67.91 ± 3.48c | 43.88 ± 6.51b | 8.01 ± 0.26a | 6.72 ± 0.16a | 12.76 ± 0.61a | 35.94 ± 3.31b | 101.31 ± 6.42c | 23.84 ± 2.95a | 28 | 55.67 ± 6.17b | 68.55 ± 2.63bc | 43.94 ± 3.93b | 7.91 ± 0.33a | 6.76 ± 7.36a | 12.83 ± 0.56a | 35.39 ± 1.90b | 102.05 ± 8.14c | 23.78 ± 1.75a |
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Results are expressed as mean ± standard deviation (n = 3). Different letters in same column indicate significant differences at the 5% level.
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