The Effect of Ginseng Saprophagous Fungi on Change of Crude Saponin Components

인삼(人蔘) 부패(腐敗)곰팡이가 인삼(人蔘) Saponin 성분변화(成分變化)에 미치는 영향(影響)

  • Published : 1989.06.01

Abstract

Saprophagous fungi which were isolated from ginseng products were investigated the change of mycellial weight, saponin pattern and saponin contents according to culture periods at different of saponin concentration. Aspergillus sp. showed the greatest mycellial weight in 9 days at 0.3% saponin concentration as well as Penicillium specise A and B. Mycellial weight of all Saprophagous fungi was decresed than control group at 1.0% concentration of crude saponin. Saponin pattern were changed in 6th days of culture by Aspergillus sp. at 0.3% and deteriorated diol ginsenoside respectively. The amount of diol saponins was decreased all the duration of culture by Aspergillus sp. and Penicillium sp. B. whereas Pencillium sp. A was not any change. The amont of saponin in the fresh ginseng and white ginseng medium was decreased gradually according to culture periods by the saprophagous fungi.

Keywords

Ginseng;saponin;microorganmsm;tungi