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

Table 3

Result of the optimal fermentation process.

	Saponin content before fermentation (mg/100 mL)	Saponin content after fermentation (mg/100 mL)	RSD of saponins after fermentation (%)
Rb1	68.77	52.81	1.10
Rb2	82.86	67.93	1.11
Rd	54.27	44.50	1.29
F2	03.61	08.51	1.68
Rg3	01.58	07.01	1.71
CK	02.44	13.22	1.53
Rg1	46.53	34.77	1.63
Re	43.11	15.44	0.93
Rh1	19.13	22.63	1.68