Metabolite profiling of fermented ginseng extracts by gas chromatography mass spectrometry.

ABSTRACT:

Background

Ginseng contains many small metabolites such as amino acids, fatty acids, carbohydrates, and ginsenosides. However, little is known about the relationships between microorganisms and metabolites during the entire ginseng fermentation process. We investigated metabolic changes during ginseng fermentation according to the inoculation of food-compatible microorganisms.

Methods

Gas chromatography mass spectrometry (GC-MS) datasets coupled with the multivariate statistical method for the purpose of latent-information extraction and sample classification were used for the evaluation of ginseng fermentation. Four different starter cultures (Saccharomyces bayanus, Bacillus subtilis, Lactobacillus plantarum, and Leuconostoc mesenteroide) were used for the gin

SUBMITTER: Park SE 

PROVIDER: S-EPMC5766698 | biostudies-literature | 2018 Jan

REPOSITORIES: biostudies-literature