PRODUCTION OF GINSENG PRODUCT HAVING INCREASED CONTENT OF GINSENOSIDE AND BETA-GLUCAN BY SOAKING GINSENG IN YEAST EXTRACT, INOCULATING WITH MUSHROOM STRAINS AND CULTURING IT

Phellinus linteus

OncologyImmune supportEnergy & fatigueSkin & hydration

SpeciesMesima, Sanghwang

JournalNot listed

Year2004

Key points

PURPOSE: A method of making a ginseng product by soaking cut pieces of ginseng in the yeast extract, inoculating them with mushroom strains such as Paecilomyces tenuipes, Cordyceps militaris, Cordyceps sinensis and Phellinus Linteus and then culturing them is provided
The product has the increased content of ginsenoside and beta-glucan as well as has enhanced antioxidant effect, antineoplastic effect, antifatigue effect and skin whitening effect
CONSTITUTION: Ginseng is cut into a predetermined size, soaked in 0.1 to 10% of the yeast extract for 2 to 24hr and sterilized at 121deg.C at 1.5atm for 15 to 60min
Mushroom strains such as Paecilomyces tenuipes(KCTC 18063P), Cordyceps militaris(KCTC 6064), Cordyceps sinensis(KCTC 16137) and Phellinus Linteus(KCTC 10055BP) are inoculated into the culture medium and then cultured at 15 to 35deg.C at 100 to 1,000lux for 1 to 4 weeks

From the paper

Abstract

PURPOSE: A method of making a ginseng product by soaking cut pieces of ginseng in the yeast extract, inoculating them with mushroom strains such as Paecilomyces tenuipes, Cordyceps militaris, Cordyceps sinensis and Phellinus Linteus and then culturing them is provided. The product has the increased content of ginsenoside and beta-glucan as well as has enhanced antioxidant effect, antineoplastic effect, antifatigue effect and skin whitening effect.

CONSTITUTION: Ginseng is cut into a predetermined size, soaked in 0.1 to 10% of the yeast extract for 2 to 24hr and sterilized at 121deg.C at 1.5atm for 15 to 60min. Mushroom strains such as Paecilomyces tenuipes(KCTC 18063P), Cordyceps militaris(KCTC 6064), Cordyceps sinensis(KCTC 16137) and Phellinus Linteus(KCTC 10055BP) are inoculated into the culture medium and then cultured at 15 to 35deg.C at 100 to 1,000lux for 1 to 4 weeks.

Citation

HAN YEONG HWAN, KIM JANG HAN, KIM SEONG JUN, LEE TAE HUI (2004). PRODUCTION OF GINSENG PRODUCT HAVING INCREASED CONTENT OF GINSENOSIDE AND BETA-GLUCAN BY SOAKING GINSENG IN YEAST EXTRACT, INOCULATING WITH MUSHROOM STRAINS AND CULTURING IT.

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