Optimization of strain-specific fermentation and functional properties of Panax ginseng sprouts

This study was conducted to identify optimal fermentation conditions to maximize functional components in a high-value functional material, Panax ginseng sprouts, by using various microorganisms, including Bacillus amyloliquefaciens, Saccharomyces cerevisiae, and Pediococcus acidilactici. Among the tested strains, lactic acid bacteria (SRCM210632) demonstrated the most superior fermentation performance, particularly in maintaining viable cell counts and enhancing GABA production. Consequently, this study used the lactic acid bacteria (SRCM210632) to analyze physicochemical properties under different temperatures (30°C, 37°C) and inoculation concentrations (0.5%, 1%, 2%). The results identified fermentation at 30°C with 1% inoculation for two days as the optimal condition. Under this condition, the GABA content significantly increased from 1,582.60 mg/kg to 1,801.40 mg/kg. The concurrent rise in glutamic acid, arginine, and ornithine indicated the activation of GABA shunt and polyamine pathways. Furthermore, ginsenosides Rg1, Rb1, and Rg3 significantly increased, confirming the efficacy of low-temperature fermentation in saponin conversion, whereas Rg5 showed no change. This study confirms that a low-temperature, short-term fermentation process enhances the functional value of Panax ginseng sprouts, offering fundamental data for the future development of high-functional foods.