Current Status of Korean Ginseng Products and Trends in Enhanced Functional Ginseng Products

Byungdae Lee,Tae-Eun Kwon,Hoon-Il Oh,Ho-jung Yoon 고려인삼학회 2024 인삼문화 Vol.6 No.1

The abolishment of the red ginseng monopoly act by the Korean government in 1996 resulted in a drastic change in the Korean ginseng industry, leading to a significant increase in the market size and consumption of ginseng products. Red ginseng is most popular type, with approximately 74% of harvested fresh ginseng being processed into various red ginseng products. Since 1997, there has been a substantial increase in the cultivation of ginseng for production of red ginseng, which, in turn, has contributed to the proliferation of ginseng processing companies. To investigate the products of ginseng manufacturing businesses, we select 200 companies primarily engaged in ginseng processing or specializing solely in ginseng. Our survey on the status of ginseng industry covered 8 different categories. 1) Root ginseng: There were 66 companies involved in manufacturing red ginseng root, accounting for 33.0% of all surveyed companies. This was followed by black ginseng root with 36 companies (18.0%) and red ginseng fine roots with 22 companies (11%). 2) Red ginseng products: A total of 144 companies were involved in manufacturing red ginseng pouches, making it the most common product category. This was closely followed by 142 companies producing pure(100%) red ginseng extract concentrate. 3) Fermented red ginseng products: Companies producing fermented red ginseng extract concentrate products were the most numerous, totaling 26. Following this, companies producing fermented red ginseng stick and pouch products were next in line. 4) Ginseng products: There were 15 companies involved in the production of ginseng products, with the majority focusing on ginseng tea. 5) Black ginseng products: Companies producing black ginseng extract concentrate were the most numerous, with 31 companies, followed by 26 companies producing black ginseng extract pouches. 6) Taegeuk ginseng products: Only 5 companies were involved in the production of taegeuk ginseng products. 7) Fermented black ginseng, and 8) Ginseng berry products: These categories are manufactured by less than 5 companies each. However, the variety in ginseng berry products suggests the potential for future growth. In the 2000s, a trend emerged with the development of new processed products aimed at enhancing the functional components of red ginseng, and these products have captured the attention of consumers. However, this study primarily focuses on black ginseng, fermented red ginseng/fermented black ginseng, and ginseng berry products as they have exerted a significant influence on the overall ginseng industry.

Oral administration of red ginseng powder fermented with probiotic alleviates the severity of dextran-sulfate sodium-induced colitis in a mouse model

JANG, S.H.,PARK, J.,KIM, S.H.,CHOI, K.M.,KO, E.S.,CHA, J.D.,LEE, Y.R.,JANG, H.,JANG, Y.S. Elsevier 2017 Chinese journal of natural medicines Vol.15 No.3

<P>Red ginseng is a well-known alternative medicine with anti-inflammatory activity. It exerts pharmacological effects through the transformation of saponin into metabolites by intestinal microbiota. Given that intestinal microflora vary among individuals, the pharmacological effects of red ginseng likely vary among individuals. In order to produce homogeneously effective red ginseng, we prepared probiotic-fermented red ginseng and evaluated its activity using a dextran sulfate sodium (DSS)-induced colitis model in mice. Initial analysis of intestinal damage indicated that the administration of probiotic-fermented red ginseng significantly decreased the severity of colitis, compared with the control and the activity was higher than that induced by oral administration of ginseng powder or probiotics only. Subsequent analysis of the levels of serum IL-6 and TNF-alpha, inflammatory biomarkers that are increased at the initiation stage of colitis, were significantly decreased in probiotic-fermented red ginseng-treated groups in comparison to the control group. The levels of inflammatory cytokines and mRNAs for inflammatory factors in colorectal tissues were also significantly decreased in probiotic-fermented red ginseng-treated groups. Collectively, oral administration of probiotic-fermented red ginseng reduced the severity of colitis in a mouse model, suggesting that it can be used as a uniformly effective red ginseng product.</P>

홍삼과 발효홍삼의 항염증 작용 및 항알러지 효과 비교

박혜진,손은화,정다혜,주혜미,강남성,장선아,이재근 한국자원식물학회 2010 한국자원식물학회지 Vol.23 No.5

Red ginseng(RG, steamed and dried root of Panax ginseng C. A. Meyer, family Araliaceae) and fermented red ginseng(FRG, fermented red ginseng by yeast and lactic acid bacteria) are known to show different pharmacological effects by changed composition of saponins through fermentation. We examined the effects of RG and FRG on β-hexosaminidase secretion, ICAM-1 expression, the mitogen-induced proliferation of lymphocyte from mice in ex vivo systems and HaCaT cell(keratinocyte) proliferation to compare the anti-allergic and anti-inflammatory effects between both groups. RG groups showed inhibition of β-hexosaminidase secretion and ICAM-1 expression at 1μg/ml, 10μg/ml and the same effects were observed at all concentrations in FRG groups. In our study, RG increased LPS-induced B cell proliferation at 1μg/ml and ConA-induced B cell proliferation at 100 μg/ml but FRG decreased LPS- and ConA-induced lymphocytes at 100 μg/ml. We showed that FRG increased the proliferation of HaCaT at 1, 10μg/ml but not by RG. These findings suggest that RG and FRG might have effective anti-inflammatory effects with anti-allergic effects, which can be need to proper clinical concentration to applied to various allergic diseases and inflammation. 홍삼은 인삼을 증숙하는 과정에서 생겨나는 화학적으로 변화된 생리활성물질들에 의해 인삼과 차별화된 효과를 보여준다. 또한 홍삼은 장내미생물의 생물학적 전환에 의해 변화되어 생체내 약리활성을 보이는데, 이는 개인의 장내 미생물의 분포 차이에 의해 약리작용의 차이를 보일 수 있다. 최근 이 같은 차이를 극복하기 위해 인위적으로 장내미생물에 의해 사전 발효시킨 발효홍삼은 홍삼과 다른 성분량의 차이를 보임으로써 독특한 약리작용을 보인다고 알려져 있다. 이에 본 연구는 홍삼과 발효홍삼의 추출물이 알러지 및 염증반응에 끼치는 영향에 대해 알아보기 위해 비만세포의 탈과립 과정에서 분비되는 β-hexosaminidase 분비량 비교, 염증매개 세포부착물질인 ICAM-1 발현비교, 생쥐 림프구의 증식능, 각질형성세포 증식능을 상호 비교하였다. 실험결과 홍삼은 1, 10 ㎍/㎖에서 β-hexosaminidase 분비량 억제 및 ICAM-1 발현 억제 조절 효과를 나타내었으며, 발효 홍삼은 모든 농도에서 유의적인 억제 효과를 나타내었다. 그러므로 홍삼과 발효홍삼에서는 모두 항알러지 및 항염증 효과가 있다고 사료된다. 그러나 LPS에 의한 B세포의 증식능에서 홍삼 1 ㎍/㎖은 증가효과를 발효홍삼에서는 100 ㎍/㎖에서 억제효과를 나타내었고, ConA에 의한 T세포의 증식능에서는 홍삼 100 ㎍/㎖에서 증가효과를 발효홍삼 100 ㎍/㎖에서는 억제효과를 나타냄으로써 림프구 증식능에 관한 실험에서는 두 추출물간에 상반된 효과를 나타내었다. HaCaT세포를 이용한 각질형성세포 증식능에서는 발효홍삼 1, 10 ㎍/㎖에서만 효과를 나타내었다. 이러한 결과를 종합해 볼 때, 홍삼과 발효홍삼에 존재하는 성분량의 변화에 따라 그 효능에서 차이를 나타내고 있는 것으로 사료되며, 홍삼 및 발효홍삼의 고농도 100 ㎍/㎖에서는 저농도와는 다른 효과를 보이는 경향을 나타내고 있으므로 홍삼 및 발효홍삼의 사용에 있어 적절한 적응증과 주성분의 검증 및 유효 농도에 대한 연구가 더욱 필요하다고 판단된다.

츄산균을 이횽한 발효인삼의 ginsenoside 유도체 및 품질특성

강복희 ( Bok Hee Kang ),이군재 ( Kun Jae Lee ),허상선 ( Sang Sun Hur ),이동선 ( Dong Sun Lee ),이상한 ( Sang Han Lee ),신기선 ( Ki Sun Shin ),이진만 ( Jin Man Lee ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2013 한국식품저장유통학회지 Vol.20 No.4

본 연구에서는 β-glueosidase 활성이 있는 유산균주를 이용하여 발효인삼의 ginsenoside 유용 유도체의 전환 검토 및 품질특성 알아보고자 하였다. β-glucosidase 활성 유산균주를 검색하여 인삼 및 홍삼 발효에 따른 TLC 패턴, GINSENOSIDE 함량 변화, 총 페놀성 화합물 함량, 전자공여능 및 총당 함량을 분석하였다. 37℃에서 65시간 발효 후 Rg2r, Rh2s, Rh2r은 모두 불검출되었으며, 인삼 및 홍삼 추출물 발효에서 발효전과 비교하여 Rgl, Re는 감소한 반면, Rh1, Rg2s, Rd, Rg3r, Rg3s는 발효 후 모두 증가한 것으로 나타났다. 홍삼에서 대표적인 성분으로 알려져 있는 Rg3의 경우 홍삼액 발효전 104.56 ㅁ㎍/mL에서 발효 후 균주 종류에 따라 114.83~131.68㎍/mL으로 증가하였다. 7일간 발효 후 홍삼액의 총 페놀성 화합물 및 전자공여능은 일부 균주에서는 발효전과 비교하여 감소하다가 다시 증가하는 경향을 나타내기도 하였으나, 발효가 0~7일차까지 진행됨에 따라 전반적으로 약간 감소되는 경향을 나타내었다. 전자공여능은 인삼 추출물 발효액은 발효 후 균주 종류에 따라 증가하는 경향을 보였으나, 홍삼 추출액은 발효 후 낮아지는 경향을 보였다. 인삼 및 홍삼 추출액을 첨가하여 유산균주별로 발효를 실시한 결과 총당 함량은 발효에 따라 감소하는 것으로 나타났다. This study was done in order to investigate the bioconversion of ginsenoside, as well as the quality characteristics of fermented ginseng, by using lactic acid bacteria Qualify characteristics such as the thin layer chromatography(TLC) pattern, ginseosides, total phenolic content, electron donating ability, and total sugar of fermenting ginseng and red ginseng were analyzed The ginsenoside Rg2r, Rh2s and Rh2r of the fermented ginseng and red ginseng for 65 hours at a temperature of 37℃ were not detected The ginsenoside Rg1 and Re contents have decreased, while the Rill, Rg2s, Rd, Rg3r, and Rg3s have increased due to fermentation. The ginsenoside Rg3 of the fermented red ginseng has increased and the contents were 114.83-131.68 ㎍/mL (control 104.56 ㎍/mL). The total phenolic content and electron donating ability of the red ginseng have totally decreased after 7 days of fermentation. The total phenolic contents of the fermented ginseng and red ginseng with different lactic acid bacteria did 1I0t show any tendency as different strains. The electron donating ability of the fermented ginseng has increased; however, the electron donating ability of the red ginseng has decreased. The total sugars of the fermented ginseng and red ginseng with different lactic acid bacteria have also decreased.

BALB/c 마우스에서 발효 홍삼 Ginsenoside의 생체이용율과 항염효과

이은규(Eun Kyu Lee),배주현(Chu Hyun Bae),김유진(Yu Jin Kim),박수동(Soo-Dong Park),심재중(Jae-Jung Shim),유영법(Youngbob Yu),이정열(Jung-Lyoul Lee) 한국자원식물학회 2021 한국자원식물학회지 Vol.34 No.5

The fermented red ginseng by microorganism is known to increase pharmacological activity in vivo. To evaluate the bioavailablity of red ginseng fermented by probiotics, we conducted the pharmacokinetic study of ginsenoside Rb1, Rd and total ginsenosides (TG, ginsenosides Rb1 + Rd + Rg1 + F2 + Rg3 + compound K) in BALB/C mice. The AUC value of ginsenoside Rb1 in mice serum administered with 600㎎/㎏ drugs showed 21.93 ± 14.68 ng·h/mL (RGw, water extract), 275.211 ± 110.04 ng·h/mL (RGe, 50% ethanol extract) and 404.91 ± 162.57 ng·h/mL (fRGe, fermented red ginseng extract). Analysis of ginsenoside Rd also showed a higher ACU value in fRGe than in RGw or RGe. And the AUC value of total ginsenosides in mice serum treated with 600 ㎎/㎏ were observed 42.12 ± 23.44 ng·h/mL (RGw), 321.44 ± 133.5 ng·h/mL (RGe) and 537.33 ± 229.01 ng·h/mL (fRGe), respectively. Cmax value of ginsenoside Rb1 in mice administered with 600㎎/㎏ were observed 3.67 ± 3.34 ng/mL (RGw), 23.27 ± 8.81 ng/mL (RGe) and 25.52 ± 7.29 ng/mL (fRGe). These results can be considered that the fermented red ginseng has more bioavailability than that of unfermented red ginseng. In quantitative analysis of the inflammation-related cytokines IL-1β and TNF, no significant difference was found between the fermented red ginseng (fRGe) and the red ginseng (RGe).

연구논문 : Lactobacillus acidophilus을 이용한 홍경천과 홍삼 혼합 발효물의 이화학적 특성 및 항산화 활성

성수경 ( Su Kyung Sung ),이영경 ( Young Kyung Rhee ),조장원 ( Chang Won Cho ),김영찬 ( Young Chan Kim ),이옥환 ( Ok Hwan Lee ),홍희도 ( Hee Do Hong ) 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.3

The study was conducted to investigate the condition for mixed fermentation of Rhodilola sachalinensis with red ginseng using Lactobacillus acidophillus 128 and the changes of physicochemical properties and antioxidant activities before and after the lactic acid fermentation was examined. In the single fermentation of Rhodiola sachalinensis extract, the pH and titratable acidity rarely changed, and the number of lactic acid bacteria decreased greatly. On the other hand, in the lactic acid fermentation of Rhodiola sachalinensis-red ginseng mixed extract of 50% red ginseng content, the pH decreased, whereas the titratable acidity and the number of lactic acid bacteria increased. The solid content of optimal mixed extract for lactic acid fermentation was 0.5%. Sugar content decreased during fermentation, but total phenolic compounds tended to increase during fermentation. The salidroside and p-tyrosol content of the initial Rhodiola sachalinensis-red ginseng mixed extract was 419.5 ㎎% and 60.1 ㎎%, respectively; after fermentation, the salidroside content after lactic acid fermentation decreased greatly to 81.8 ㎎%, and the amount of p-tyrosol increased greatly to 324.9 ㎎%. The DPPH scavenging activity of Rhodiola sachalinensis-red ginseng mixed fermentate was 78.1% at 0.1% concentration, showing a tendency to increase as compared to 50.3% of Rhodiola sachalinensis-red ginseng mixed extract before the fermentation (p<0.05); it was a higher antioxidant activity as compared to the single fermentation of Rhodiola sachalinensis or red ginseng.

당귀,지황,홍삼 첨가에 따른 발효 청국장의 기능성 변화 연구

최은지 ( Eun Ji Choi ),이정숙 ( Jung Sook Lee ),장흥배 ( Hung Bae Chang ),이미숙 ( Mee Sook Lee ),장해동 ( Hae Dong Jang ),권영인 ( Young In Kwon ) 한국미생물생명공학회 ( 구 한국산업미생물학회 ) 2010 한국미생물·생명공학회지 Vol.38 No.4

일반 청국장과 한약재를 첨가한 CKJ-DD, CKJ-RG, CKJDD+RG, CKJ-RED의 기호도 및 기능성을 측정하였다. 색도분석 결과, 5가지 청국장 모두 브라운 계열이었으며, a값(redness), b값(yellowness)은 5가지 청국장에서 모두 유의적인 차이를 나타냈다. 유리아미노산 분석 결과, 구수한 맛을 나타내는 Aspartic acid, Glutamic acid의 함량이 CKJ보다 한약재를 첨가한 청국장(CKJ-DD, CKJ-RG, CKJ-DD+RG, CKJ-RED)이 더 많은 함량을 나타났으며, 단맛을 나타내는 alanine, glycine, lysine 또한 CKJ에 비해 한약재를 첨가한 청국장(CKJ-DD, CKJ-RG, CKJ-DD+RG, CKJ-RED)이 3~4.5배 더 많은 함량을 나타냈다. 반면, 한약재의 고유한 향에 의해서 쓴맛을 나타내는 leucine은 CKJ에 비해 CKJ-DD, CKJ-RED이 2배의 함량을 더 나타냈다. 한편 혈당강하 조절 기전과 관련된 항당뇨 활성 결과에서는 농도 의존적으로 혈당상승억제효과가 증가하는 경향을 나타내지만, CKJ과 한약재를 첨가한 청국장(CKJ-DD, CKJ-RG, CKJ-DD+RG, CKJRED) CKJRED) 간의 큰 유의적인 차이는 나타나지 않았다. 또한 5종의 청국장의 기능성을 알아보기 위해, 총 피놀릭성분의 함량 분석 결과, CKJ에 비해 한약재를 첨가한 청국장(CKJDD, CKJ-RG, CKJ-DD+RG, CKJ-RED)의 총 피놀릭 함량이 유의적으로 증가하는 경향을 나타냈다. 항산화 활성 (Peroxyl radical 소거능)을 측정한 결과, 10 μg/mL 농도에서 대조군인 CKJ과 비교하여 CKJ-DD은 비슷한 활성을 보였으나 CKJ-RG는 1.5배, CKJ-DD+RG은 3배 높은 항산화 활성을 나타냈다. 이상의 결과로 다양한 한방청국장 제품의 표준화 및 제품화를 위한 다양한 지표들을 확인 할 수 있었다. Cheonggukjang is one of the traditional fermented soy-based foods in Korean diets. Studies in cell cultures, humans have revealed anti-hypertension, anti-stress, anticancer, antioxidant, immune enhancing effects. Angelica gigas, Rehmanniae radix, and Red ginseng are popular medicinal plants and widely used for oriental medicine. In this study a strategy had been developed to mobilize beneficial phenolics from Angelica gigas, Rehmanniae radix, and Red ginseng combined with fermented soy by Cheonggukjang fermentation for antioxidant and Type II diabetes management. The quality and functional characteristics of Chenggukjang fermented with Angelica gigas, Rehmanniae radix and Red ginseng. Cheonggukjang (CKJ), Angelica gigas Cheonggukjang (CKJ-DD), Rehmanniae radix Cheonggukjang (CKJ-RG), Angelica gigas and Rehmanniae radix Cheonggukjang (CKJ-DD+RG) and Red ginseng Cheonggukjang (CKJ-RED) were evaluated. The mobilized phenolic profile was evaluated for antioxidant activity and the potential to inhibit α-amylase linked to hyperglycaemia. This research has important implications for the development of functional soy-based-fermented foods enriched with Angelica gigas, Rehmanniae radix and Red ginseng phenolics for oxidative stress - induced diabetic complications. Furthermore, Hunter`s color values of 5 types cheonggukjang, lightness (L-values), redness (a-values) and yellowness (b-values) were evaluated. Free amino acid content of CKJ-RED (0.993 mg/gd. w.) showed higher than that of CKJ (0.205 mg/g-d.w.).

Changes in the ginsenoside content during the fermentation process using microbial strains

Lee, So Jin,Kim, Yunjeong,Kim, Min-Gul The Korean Society of Ginseng 2015 Journal of Ginseng Research Vol.39 No.4

Background: Red ginseng (RG) is processed from Panax ginseng via several methods including heat treatment, mild acid hydrolysis, and microbial conversion to transform the major ginsenosides into minor ginsenosides, which have greater pharmaceutical activities. During the fermentation process using microbial strains in a machine for making red ginseng, a change of composition occurs after heating. Therefore, we confirmed that fermentation had occurred using only microbial strains and evaluated the changes in the ginsenosides and their chemical composition. Methods: To confirm the fermentation by microbial strains, the fermented red ginseng was made with microbial strains (w-FRG) or without microbial strains (n-FRG), and the fermentation process was performed to tertiary fermentation. The changes in the ginsenoside composition of the self-manufactured FRG using the machine were evaluated using HPLC, and the 20 ginsenosides were analyzed. Additionally, we investigated changes of the reducing sugar and polyphenol contents during fermentation process. Results: In the fermentation process, ginsenosides Re, Rg1, and Rb1 decreased but ginsenosides Rh1, F2, Rg3, and Compound Y (C.Y) increased in primary FRG more than in the raw ginseng and RG. The content of phenolic compounds was high in FRG and the highest in the tertiary w-FRG. Moreover, the reducing sugar content was approximately three times higher in the tertiary w-FRG than in the other n-FRG. Conclusion: As the results indicate, we confirmed the changes in the ginsenoside content and the role of microbial strains in the fermentation process.

Changes of Ginsenoside Content by Mushroom Mycelial Fermentation in Red Ginseng Extract

Song Hwan Bae,Hyun-Sun Lee,Mi-Ryung Kim,Sun Young Kim,Jin-Man Kim,Hyung Joo Suh 고려인삼학회 2011 Journal of Ginseng Research Vol.35 No.2

To obtain microorganisms for the microbial conversion of ginsenosides in red ginseng extract (RGE), mushroom mycelia were used for the fermentation of RGE. After fermentation, total sugar contents and polyohenol contents of the RGEs fermented with various mushrooms were not a significant increase between RGE and the ferments. But uronic acid content was relatively higher in the fermented RGEs cultured with Lentus edodes (2155.6 ㎍/mL), Phelllinus linteus (1690.9 ㎍/mL) and Inonotus obliquus 26137 and 26147 (1549.5 and 1670.7 ㎍/mL) compared to the RGE (1307.1 ㎍/mL). The RGEs fermented by Ph. linteus, Cordyceps militaris, and Grifola frondosa showed particularly high levels of total ginsenosides (20018.1, 17501.6, and 16267.0 ㎍/mL, respectively). The ferments with C. militaris (6974.2 ㎍/mL), Ph. linteus (9109.2 ㎍/mL), and G. frondosa (7023.0 ㎍/mL) also showed high levels of metabolites (sum of compound K, Rh₁, Rg?, Rk₁, Rg₃, and Rg₂) compared to RGE (3615.9 ㎍/mL). Among four different RGE concentrations examined, a 20 brix concentration of RGE was favorable for the fermentation of Ph. linteus. Maximum biotransformation of ginsneoside metabolites (9395.5 ㎍/mL) was obtained after 5 days fermentation with Ph. linteus. Maximum mycelial growth of 2.6 ㎎/mL was achieved at 9 days, in which growth was not significantly different during 5 to 9 days fermentation. During fermentation of RGE by Ph. linteus in a 7 L fermenter, Rg₃, Rg?, and Rk₁ contents showed maximum concentrations after 5 days similar to flask fermentation. These results confirm that fermentation with Ph. linteus is very useful for preparing minor ginsenoside metabolites while being safe for foods.

Changes of Ginsenoside Content by Mushroom Mycelial Fermentation in Red Ginseng Extract

Bae, Song-Hwan,Lee, Hyun-Sun,Kim, Mi-Ryung,Kim, Sun-Young,Kim, Jin-Man,Suh, Hyung-Joo The Korean Society of Ginseng 2011 Journal of Ginseng Research Vol.35 No.2

To obtain microorganisms for the microbial conversion of ginsenosides in red ginseng extract (RGE), mushroom mycelia were used for the fermentation of RGE. After fermentation, total sugar contents and polyohenol contents of the RGEs fermented with various mushrooms were not a significant increase between RGE and the ferments. But uronic acid content was relatively higher in the fermented RGEs cultured with Lentus edodes (2155.6 ${\mu}g/mL$), Phelllinus linteus (1690.9 ${\mu}g/mL$) and Inonotus obliquus 26137 and 26147 (1549.5 and 1670.7 ${\mu}g/mL$) compared to the RGE (1307.1 ${\mu}g/mL$). The RGEs fermented by Ph. linteus, Cordyceps militaris, and Grifola frondosa showed particularly high levels of total ginsenosides (20018.1, 17501.6, and 16267.0 ${\mu}g/mL$, respectively). The ferments with C. militaris (6974.2 ${\mu}g/mL$), Ph. linteus (9109.2 ${\mu}g/mL$), and G. frondosa (7023.0 ${\mu}g/mL$) also showed high levels of metabolites (sum of compound K, $Rh_1$, $Rg_5$, $Rk_1$, $Rg_3$, and $Rg_2$) compared to RGE (3615.9 ${\mu}g/mL$). Among four different RGE concentrations examined, a 20 brix concentration of RGE was favorable for the fermentation of Ph. linteus. Maximum biotransformation of ginsneoside metabolites (9395.5 ${\mu}g/mL$) was obtained after 5 days fermentation with Ph. linteus. Maximum mycelial growth of 2.6 mg/mL was achieved at 9 days, in which growth was not significantly different during 5 to 9 days fermentation. During fermentation of RGE by Ph. linteus in a 7 L fermenter, $Rg_3$, $Rg_5$, and $Rk_1$ contents showed maximum concentrations after 5 days similar to flask fermentation. These results confirm that fermentation with Ph. linteus is very useful for preparing minor ginsenoside metabolites while being safe for foods.