Ginseng Marc Research Articles

Antibacterial Effects against Various Foodborne Pathogens and Sensory Properties of Yogurt Supplemented with Panax ginseng Marc Extract.

Panax ginseng marc is produced from fresh ginseng roots during processing and is generally treated as industrial waste. The primary aim of this study was to improve its utilization in the dairy industry as a potential high-value resource. Yogurt was prepared from 11% skim milk powder, 0.1% pectin, 10% sucrose, and ginseng marc ethanol extract (GME, 0.5% and 1.0%) in milk, and was inoculated with a 0.02% yogurt culture (Lactobacillus acidophilus, Bifidobacterium longum, and Streptococcus thermophilus). After fermentation at 40°C for 6-8 h, the physicochemical properties of samples were analyzed by the AOAC, Kjeldahl, and Soxhlet methods. Sensory evaluation was performed based on consumer acceptability scores with a 7-point scale, and antimicrobial effects were measured by the agar plate method. The moisture, crude protein, crude fat, and ash contents of yogurt supplemented with 1% GME were 85.06±0.06%, 4.41±0.01%, 4.30±0.05%, and 0.81±0.03%, respectively, with no significant changes noted from those of yogurt without GME (control), except for an increase in the crude fat content. The sensory scores of color, flavor, texture, overall taste, and overall acceptance of yogurt supplemented with below 1% GME did not differ significantly (p<0.05) to those of the control yogurt. In addition, the growths of Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Escherichia coli, and Enterobacter sakazakii were inhibited during fermentation and storage. These results suggest that GME could be used in dairy products as a supplement and in the food industry as an antimicrobial material.

Increased antioxidative and nitric oxide scavenging activity of ginseng marc fermented by Pediococcus acidilactici KCCM11614P.

This study aimed to improve the antioxidant and nitric oxide scavenging activities of ginseng marc fermented by Pediococcus acidilactici, thereby creating a biofunctional resource with improved anti-inflammatory capability. P. acidilactici was inoculated in 1% ginseng marc extract; cell viability, pH, and total titratable acidity were measured. Total phenolic and flavonoid contents were measured using Folin-Ciocalteu reagent and colorimetric method. Ferric reducing antioxidant power (FRAP), β-carotene, and sodium nitroprusside (SNP) assays were used to evaluate functionality. Polyphenols and flavonoids totaled 33.7±0.4 and 10.0±0.4mg/g of solid, respectively, at 24h fermentation. P. acidilactici had 40nM β-galactosidase and 20nM β-glucosidase activities. Antioxidative activities increased up to 34.5 and 10.2%, respectively, as measured via FRAP and β-carotene assays. Anti-inflammatory activity of the fermented extract-as measured via SNP assay-increased 342%, suggesting that ginseng marc fermented by P. acidilactici could be used in food or pharmaceutical industries.

Short communication: Antioxidative and antibacterial activities on Staphylococcus aureus and Escherichia coli O157:H4 in milk with added ginseng marc extract fermented by Lactobacillus plantarum KCCM 11613P

Ginseng marc, a by-product of the extraction of fresh ginseng, is known to have bioactive compounds, but is frequently discarded as agriculture waste. The objectives of our study were to assess the antioxidative activity of fermented ginseng marc extract using Lactobacillus plantarum KCCM 11613P and to evaluate antibacterial activity of fermented milk with added ginseng marc extract during fermentation. After 24 h of fermentation of ginseng marc extract, the viable cell number was increased to 7.7 ± 0.1 log cfu/mL, and the pH and total titratable acidity were 4.2 ± 0.4 and 0.6% lactic acid, respectively. The total phenolic and flavonoid contents of fermented ginseng marc extract increased by 32.4 and 23.3%, respectively. Higher antioxidative activity of fermented ginseng marc extract was obtained in the β-carotene bleaching, ferric-reducing ability of plasma, and ferric thiocyanate assays than the 1,1-diphenyl-2-picrylhydrazy assay. However, the 1,1-diphenyl-2-picrylhydrazy scavenging effect decreased due to lowered pH. During production of fermented milk with ginseng, inhibition rate of Staphylococcus aureus and Escherichia coli were 9.7 and 2.3%, respectively. The present study shows the possibilities of Lactobacillus plantarum KCCM 11613P used as a fermentation strain and ginseng marc used as a functional supplement in milk.

In vitro inhibition of hyaluronidase by chemical substances

Ginseng marc, a by-product of the extraction of fresh ginseng, is known to have bioactive compounds, but is frequently discarded as agriculture waste. The objectives of our study were to assess the antioxidative activity of fermented ginseng marc extract using Lactobacillus plantarum KCCM 11613P and to evaluate antibacterial activity of fermented milk with added ginseng marc extract during fermentation. After 24 h of fermentation of ginseng marc extract, the viable cell number was increased to 7.7 ± 0.1 log cfu/mL, and the pH and total titratable acidity were 4.2 ± 0.4 and 0.6% lactic acid, respectively. The total phenolic and flavonoid contents of fermented ginseng marc extract increased by 32.4 and 23.3%, respectively. Higher antioxidative activity of fermented ginseng marc extract was obtained in the β-carotene bleaching, ferric-reducing ability of plasma, and ferric thiocyanate assays than the 1,1-diphenyl-2-picrylhydrazy assay. However, the 1,1-diphenyl-2-picrylhydrazy scavenging effect decreased due to lowered pH. During production of fermented milk with ginseng, inhibition rate of Staphylococcus aureus and Escherichia coli were 9.7 and 2.3%, respectively. The present study shows the possibilities of Lactobacillus plantarum KCCM 11613P used as a fermentation strain and ginseng marc used as a functional supplement in milk.

Growth Performance and Fatty Acid Profiles of Broilers Given Diets Supplemented with Fermented Red Ginseng Marc Powder Combined with Red Koji

ABSTRACT In this study, 240 one-d-old Arbor Acres broiler chicks (160 males and 80 females) were randomly allocated in a completely randomized design with four treatments and four replicates. Broilers were fed from hatching to 28 d of age four diets: a basal diet (control), 2% red ginseng marc, 1% fermented red ginseng marc with red koji, and 2% liquid red ginseng. Growth performance and fatty acid profiles in broiler were evaluated. Supplementing diets with different types of red ginseng did have significant effects (p 0.05) were found for final body weight, feed intake, and feed conversion. In addition, supplementing broiler diets with different types of red ginseng did not significantly influence (p>0.05) fatty acid profiles in either breast or thigh meats. We concluded that growth performance (weight gain and mortality) was most enhanced in diets supplemented with 1% fermented red ginseng powder combined with red koji.

&lt;b&gt;Effects of supplementing broiler diets with a combination of fermented red ginseng marc powder and red-koji on thigh meat quality of broiler chick during storage

We assessed the effects of supplementing broiler diets with a combination of fermented red ginseng marc powder and red-koji on thigh meat quality of broiler chick during storage. Broilers (n = 120) were randomly assigned to one of two groups: control or treatment with 1% fermented red ginseng marc combined with red-koji. There were four replicates per group, each comprising 15 birds (10 male and 5 female). Neither the dietary supplementation group nor the number of storage days had a significant (p > 0.05) effect on meat pH. However, TBARS, a measure of lipid oxidation, was significantly affected (p 0.05) on the lightness (L*) of meat in group after 1 and 7 day of storage (included T1 group), or redness (a*) of meat in group at 1 through 7 days of storage, whereas the yellowness (b*) of meat in both groups increased significantly (p < 0.05) with an increase in storage duration. Our results suggest that supplementing broiler diets with fermented red ginseng marc combined red-koji powder does not affect meat color, even after storage. We conclude that dietary supplementation with 1% fermented red ginseng powder combined with red-koji can reduce lipid oxidation in broiler thigh meat after 7 days of storage.

Breast meat quality of broilers fed fermented red ginseng marc powder mixed with red-koji during storage

The breast meat quality of broilers fed four different types of red ginseng marc (DTRG) during storage was investigated in this study. The experiment had a completely randomized design with four groups and four replicates; 240 Arbor Acres broiler chicks (160 male and 80 female) were used. The groups consisted of the control, 2% red ginseng marc, 1% fermented red ginseng marc with red-koji, and 2% liquid red ginseng. No remarkable effects on pH values of breast meat were observed in groups fed DTRG during storage (but not the group fed 1% fermented red ginseng combined with red-koji). Both groups and storage had a significant effect (p< 0.05) on L*, a*, and b* values (but not L* values at 7 days, a* values at 1 day, and b* values at 7 days or L* values in T3 groups and a* values in T1 groups over storage). DPPH radical-scavenging activity showed significant differences (p< 0.05) between groups and storage days. In conclusion, diets supplemented with 1% fermented red ginseng powder combined with red-koji is helpful in improving DPPH radical-scavenging activity (antioxidant effect) in broiler breast meat, possibly because of the saponins present in red ginseng marc.

홍삼박을 활용한 토양미생물제제가 수박의 생육에 미치는 영향 -현장연구를 중심으로-

The aim of the present study was to determine the effects of soil microbial agent with red ginseng marc on growth of watermelon during 5 months. The three treatments were distributed in a completely randomized design with four replicates per plot. After 1 week in planting dates, the growth of watermelon (full length, stem thichness, leaf length and lead width) showed no significant difference in all treatments. During elongation stage (20 days), soil microbial agent with red ginseng marc was increased by 5% in leaf thickness (May 23) and 7~14% in leaf length (May 16 and 23) when compared to other treatments. For changes in fruit bearing thickness, there were no differences among treatments. Characteristics of watermelon in harvest season have an effect on harvest and length, stalk length, naval length, weight, sugar content and yield, except for harvest and width. In particular, yields increased with treatments with two soil microbial agent (7~12%), indicating that soil microbial agent with red ginseng marc showed higher yield than the other treatments. In conclusion, red ginseng marc-treated soil microbial agents have a positive effect on the harvest season of watermelon and can provide useful information for the selection of the functional microbial properties and the registration of microbial fertilizer.

산란계 사료에 홍삼박 분말을 첨가 시 계란 신선도 향상에 관한 연구 -현장연구를 중심으로-

This study was conducted to evaluate the effects of red ginseng marc powder on egg freshness in laying hens during 4 weeks. A total of 60 Hy-line Brown laying hens, 50 week of age, were randomly assigned to 2 groups with diets containing 0% and 2% red ginseng marc powder. There were 3 replications per group with 10 laying hens per pen. Throughout the period of the trial, there were no effects of red ginseng marc powder on egg weight (but not 4 weeks). Haugh Unit (HU) values were observed by showing significant differences between red ginseng marc powder and controls at 0 and 4 weeks, except for HU at 1 through 3 weeks. For egg yolk color, red ginseng marc powder has no difference in comparison with controls at 0, 3 and 4 weeks (but not 1 and 2 weeks). In conclusion, the dietary supplementation with 2% red ginseng marc powder improved HU values throughout the experiment.

홍삼박 분말을 첨가한 머핀의 품질 특성

This study evaluated the quality characteristics of muffins added with different amounts (0%, 3%, 6%, or 9%) of red ginseng marc powder. The specific gravity of red ginseng marc muffin batter significantly increased with increasing amounts of red ginseng marc powder (P<0.05). Weight and baking loss rate of muffin were not sig- nificantly different from those of the control. Volume, height, and pH of muffins significantly decreased when amounts of red ginseng marc powder increased (P<0.05). The moisture contents of muffins added with red ginseng marc powder increased with increasing amounts of red ginseng marc powder. The lightness and yellowness of muffins and dough increased as concentration of red ginseng marc powder increased. Redness decreased as concentration of red ginseng marc powder increased. DPPH radical scavenging activity of muffins increased with an increase in the concentration of red ginseng marc powder. The hardness, gumminess, and chewiness decreased with increasing red ginseng marc powder concentration. Adhesiveness, springiness, cohesiveness, and resilience increased with addition of powder. Sensory test revealed no significant differences in color, texture, and mouthfeel between the muffin samples. Therefore, red ginseng marc powder can be incorporated into muffins up to 6% to improve functional quality of red ginseng marc and minimize changes in quality. Futhermore, this study proposes the possibility of development of various products using red ginseng marc.

Effects of Korean Red Ginseng marc with aluminum sulfate against pathogen populations in poultry litters

BackgroundThe aim of this study was to evaluate the effects of Korean Red Ginseng marc with aluminum sulfate as litter amendments on ammonia, soluble reactive phosphorus, and pathogen populations in poultry litters. MethodsIncreasing levels of Korean Red Ginseng marc with aluminum sulfate were applied onto the surface of rice hull as a top-dress application; untreated rice hulls served as controls.Results: Treatment with Korean Red Ginseng marc with aluminum sulfate or aluminum sulfate alone resulted in lower litter pH (p < 0.05), as compared with that of the controls. There were some differences (p < 0.05) between treatments with Korean Red Ginseng marc with aluminum sulfate or aluminum sulfate alone and controls at 2–4 wk (not at 1 wk). Ammonia levels reduced on an average by 29%, 30%, and 32% for 10 g, 20 g Korean Red Ginseng marc with aluminum sulfate, and aluminum sulfate alone, respectively, as compared with controls at 4 wk. During the experiment, Korean Red Ginseng marc with aluminum sulfate or aluminum sulfate treatment had an effect (p < 0.05) on soluble reactive phosphorus content, as compared with the controls (not at 4 wk). A decrease in Salmonella enterica and Escherichia coli was observed (p < 0.05) in litter amended with both Korean Red Ginseng marc with aluminum sulfate and aluminum sulfate alone, as compared with the control, except at 1–3 wk for Salmonella enterica and 1 wk and 4 wk for Escherichia coli, respectively. ConclusionThe results showed that using Korean Red Ginseng marc with aluminum sulfate (blends), which act as acidifying agents by reducing the pH of the litter, was equally effective as aluminum sulfate in reducing the environmental impact.

깔짚에서 발생되는 가스와 휘발성지방산에 대한 황산알루미늄과 비교 시 혼합 홍삼박제제의 평가: 축산환경 경영관점에서

Abstract This study was conducted to determine the effects of mixed Korean red ginseng marc with aluminum sulfate on gas concentration and volatile fatty acid (VFA) in poultry litter during 4 weeks in terms of livestock and environment managements. A total of 240 broiler chicks were randomly allocated to four treatments in four replications and 15 birds per replicate. The four treatments was mixed to rice hull under each pen at 0, 10 g or 20 g red ginseng marc + 90g aluminum sulfate, and 100g aluminum sulfate per kg poultry litter (rice hulls). Carbon dioxide, methane, acetic acid, and propionic acids were measured weekly. The results that could be available include: First, during the experimental period, carbon dioxide emissions were not remarkably different among treatments. Second, no differences were observed among treatments in methane emissions at 2 weeks through 4 weeks, but at 1 week, the reduction in methane emissions was in following order: 100 g aluminum sulfate > 20 g red ginseng marc + 90 g aluminum sulfate > 10 g red ginseng marc + 90 g aluminum sulfate > control. Third, in spite of statistically differences, treatment with 10 g or 20 g red ginseng marc + 90g aluminum sulfate, and 100g aluminum sulfate reduced acetic acid and propionic acid as a function of time, except acetic acid in aluminum sulfate treatment at 2 and 4 weeks. In conclusion, the results indicated that like aluminum sulfate, using 10 g or 20 g red ginseng marc with aluminum sulfate was effective in decreasing methane and propionic acid released from poultry litter.

Antioxidant and anti-inflammatory activities of the ethanolic extract of fermented red ginseng marc

Red ginseng marc (RGM) is generally discarded as waste, even though it contains bioactive components. Hence, this study aimed to evaluate the bioactive components and properties of RGM extracts prepared via the fermentation of Bacillus subtilis (BSRGM) and Saccharomyces cerevisiae (SCRGM). Polyphenols were not detected in non-fermented RGM (NRGM) extracts, whereas the polyphenol levels in RGM extracts significantly increased with fermentation. The BSRGM and SCRGM extracts showed significantly higher free radicals scavenging activity than those of NRGM extracts. Treatment with the fermented RGM extracts also increased IgA levels compared to that of NRGM extracts, whereas it decreased IgE production by the mesenteric lymph node, spleen, and Peyer’s patch lymphocytes. These results suggest that fermented RGM extracts may ameliorate inflammation. In addition, the phenolic compounds in fermented RGM extracts may have biological activity, making fermented RGM extracts a potential natural resource that could be used in the functional foods industry.

Preparation of a Monoclonal Antibody against Gintonin and Its Use in an Enzyme Immunoassay.

Gintonin is a novel ginseng-derived G protein-coupled lysophosphatidic acid (LPA) receptor ligand. Gintonin elicits an [Ca(2+)]i transient in animal cells via activation of LPA receptors. In vitro studies have shown that gintonin regulates various calcium-dependent ion channels and receptors. In in vivo studies, gintonin elicits anti-Alzheimer's disease activity through the activation of the non-amyloidogenic pathway and anti-metastatic effects through the inhibition of autotaxin. However, a method for gintonin quantitation in ginseng has not been developed. In the present study, we developed an enzyme immunoassay (EIA) to measure gintonin. A monoclonal antibody was raised in a mouse using gintonin as the immunogen, and an indirect competitive EIA was used to measure gintonin. The working range was 0.01-10 µg per assay. The anti-gintonin monoclonal antibody did not cross-react with the ginsenosides Ra, Rb1, Rb2, Rc, Rd, Re, Rf, Rg1, and Rg3 or with LPAs such as LPA C16:0, LPA C18:0, LPA C18:1, and LPA C18:2. Using a standard curve, we measured the amount of gintonin in various ginseng extract fractions. Interestingly, we only detected a little amount of gintonin in conventional hot water extracts of Korean red ginseng. However, we can measure gintonin after ethanol extraction of Korean red ginseng marc. Thus, gintonin can be extracted from ginseng with ethanol but not water, and the remaining Korean red ginseng marc can be used to obtain gintonin. These results indicate that the EIA with the anti-gintonin monoclonal antibody can be used to quantify gintonin in various ginseng preparations, including commercial ginseng products.

홍삼박 분말을 첨가한 약과의 품질 특성

The purpose of this research was to prepare Yackwa by addition of red ginseng marc powder to enhance its functional properties. For this purpose, ginsenosides composition of red ginseng marc powder was analyzed and red ginseng marc powder was added at different levels (1 to 15%) for Yackwa preparation. Also, their quality characteristics such as texture and color were measured and sensory evaluation was performed. Four ginsenosides including Rg3, Rc, Rb2, and Rd were the most abundant forms in red ginseng marc powder. With the increase of red ginseng marc powder, the properties of hardness, cohesiveness, and gumminess of samples decreased. The a* value of sample was highest when 10% of red ginseng marc powder was added. With the addition of red ginseng marc powder, the L*-and b*-values of samples decreased significantly (p<0.05). Based on the results of sensory evaluation, we recommended 10% addition to prepare Yackwa with red ginseng marc powder.

Comparative study on the hypoglycemic and antioxidative effects of fermented paste (doenjang) prepared from soybean and brown rice mixed with rice bran or red ginseng marc in mice fed with high fat diet.

The effects of fermented paste made from soybean, brown rice, or brown rice in combination with rice bran or red ginseng marc on the glucose metabolism and antioxidative defense system in high fat-fed mice were investigated. The mice were given experimental diets for eight weeks: Normal control, high fat, and high fat supplemented with soybean fermented paste, brown rice fermented paste, brown rice-rice bran fermented paste, or brown rice-red ginseng marc fermented paste. The high fat group showed markedly higher blood glucose level and erythrocyte lipid peroxidation than the normal control group. Diet supplementation of fermented paste inhibited the high fat-induced hyperglycemia and oxidative stress via regulation of the glucose-regulating and antioxidant enzymes activities. The soybean and brown rice-red ginseng marc fermented pastes were the most effective in improving the glucose metabolism and antioxidant defense status in mice under high fat diet condition. These findings illustrate that brown rice, in combination with red ginseng marc, may be useful in the development of fermented paste with strong hypoglycemic and antioxidative activities.

Triterpene glycosides from red ginseng marc and their anti-inflammatory activities

Three new triterpene glycosides ursan-3β,19α,22β-triol-3-O-β-d-glucopyranosyl (2′→1″)-β-d-glucopyranoside (1), ursan-3α,11β-diol-3-O-α-d-glucopyranosyl-(6′→1″)-α-d-glucopyranosyl-(6″→1‴)-α-d-glucopyranosyl-(6‴→1‴′)-α-d-glucopyranoside (2) and lanost-5,24-dien-3β-ol-3-O-β-d-glucopyranosyl-(6′→1″)-β-d-glucopyranosyl-(6″→1‴)-β-d-glucopyranoside (3), together with one known compound were isolated and identified from the marc of red ginseng. Their structures were elucidated by spectroscopic data analysis. Compounds (1–3) were investigated for anti-inflammatory effects using the RAW 264.7 macrophage cell line. In the cell proliferation assay, lipopolysaccharide stimulation decreased cell proliferation of RAW 264.7 macrophage cells, but the suppression of cell proliferation was significantly protected by treatment with compounds 2 and 3. Compounds 2 and 3 had a suppressive effect on the production of nitric oxide (NO), and they inhibited mRNA expression of proinflammatory mediators such as inducible nitric oxide synthase, and cyclooxygenase-2, and proinflammatory cytokines such as two interleukins and tumor necrosis factor-α. These findings suggest that compounds 2 and 3 have potential anti-inflammatory activities.

Effects of dietary red ginseng marc on egg production, egg quality and blood characteristics of laying hens

A 45-day feeding trial was conducted to study the effect of red ginseng marc dietary supplementation on the egg production, egg quality and blood profiles of laying hens. One hundred and sixty ISA brown layers were allocated to four treatments (0%, 0.5%, 1% or 2% red ginseng marc) with four replicates per treatment (10 layers per replicate) in wire cages. There were no differences in egg production and egg quality among red ginseng marc as the number of days of treatments increased. However, albumen and eggshell weight exhibited some differences at 30–45 days and 45 days, respectively. Red ginseng marc caused a reduction in total cholesterol at 10 days and triglyceride levels at 10–45 days or an increase in high-density lipoprotein cholesterol levels at 10–45 days but does not affect low-density lipoprotein cholesterol levels at 10–45 days. No effects were observed in the blood profiles for all treatments, except for red blood cells at 30 and 45 days. It was concluded that 1% or 2% red ginseng marc supplementation to laying hens' diets decreases serum cholesterol concentrations.

홍삼박 효소분해물을 이용하여 제조한 홍삼주의 발효특성 변화

복합 탄수화물 분해효소와 단백질 분해효소로 처리하여 제조한 홍삼박 효소분해물에 효모를 발효시킨 홍삼주의 발효특성을 조사하였다. 초기 가용성 고형분 함량을 <TEX>$20^{\circ}Bx$</TEX>와 <TEX>$30^{\circ}Bx$</TEX>로 조정한 후 효모를 접종하고 <TEX>$25^{\circ}C$</TEX>에서 발효시험을 실시한 결과, 발효 9일 후 가용성 고형분 함량은 <TEX>$7.5^{\circ}Bx$</TEX>와 <TEX>$13.1^{\circ}Bx$</TEX>로, 환원당 함량은 18 g/L와 24 g/L까지 감소하였다. 에탄올 함량은 당 소비량과 비례하여 최종 에탄올 함량은 각각 65 g/L와 106 g/L까지 증가하였다. pH는 모든 실험구에서 발효 2일째까지 급격하게 감소하여 pH 4.73에서 pH 3.99로 낮아졌으며, 그 이후 9일째까지 pH의 변화는 미미하였다. 적정산도는 pH 변화와 비례하여 증가하였다. 7일간 발효시킨 후 홍삼주의 조사포닌 함량은 효소 처리하지 않은 대조구에 비하여 100~200% 향상되었다. 그러므로 홍삼박 효소분해물은 홍삼 발효주의 원료로 이용 가능함을 확인하였다. This study examined the fermentative characteristics of red ginseng wine prepared with enzymatically hydrolyzed red ginseng marc (ERGM), which was produced by the polysaccharide hydrolyase and protease treatments of red ginseng marc (RGM). After adjusting the initial soluble solid contents of ERGM broth to <TEX>$20^{\circ}Brix$</TEX> and <TEX>$30^{\circ}Brix$</TEX> with sucrose, respectively, alcohol fermentation was carried out at <TEX>$25^{\circ}C$</TEX> for 9 days. The soluble solid contents decreased from <TEX>$20^{\circ}Brix$</TEX> to <TEX>$7^{\circ}Brix$</TEX> and from <TEX>$30^{\circ}Brix$</TEX> to <TEX>$13^{\circ}Brix$</TEX>, and the reducing sugar content decreased to 18 and 24 g/L at 9 days of fermentation, respectively. The ethanol contents increased to 65 g/L and 106 g/L, respectively. The crude saponin content in the ERGM broth was 2~3 times as high as that in the RGM broth after 7 days fermentation. These results show that ERGM is suitable as a raw material for the production of red ginseng wine.

에탄올 발효 배지로서 홍삼박의 활용

홍삼박을 에탄올 발효의 원료로 활용하기 위하여 홍삼박을 탄수화물 분해효소와 단백질분해효소로 처리한 결과 환원당의 함량이 7.2 g/L에서 101.1 g/L로 증가하였다. 홍삼박 효소분해물에 영양성분을 추가하지 않고 시판 효모를 접종하여 <TEX>$25^{\circ}C$</TEX>에서 7일간 발효한 결과 에탄올은 29.3 g/L까지 생성되었으며 총당대비수율은 0.274 g/g로 계산되었다. 이는 대조군보다 에탄올 생산량은 1,000% 이상, 수율은 50% 이상 향상된 결과이다. The potential of the red ginseng marc (RGM) for the production of bio-ethanol using enzymatic hydrolysis and fermentation without any additional nutrients was investigated. Reducing sugar content in RGM treated with Viscozyme and Flavourzyme was 101.1 g/L and was much higher than that (7.2 g/L) in intact RGM. When enzymatically hydrolyzed red ginseng marc (ERGM) was fermented with commercially available dry yeast at <TEX>$25^{\circ}C$</TEX> for 7 days, the final ethanol concentration reached 29.3 g/L with ethanol yield at 0.274 g of ethanol per 1 g of solubilized total sugar. Ethanol concentration and ethanol yield of ERGM were drastically increased over 1000% and 50%, respectively than those of RGM.