[1] RATAN Z A, HAIDERE M F, HONG Y H, et al.Pharmacological potential of ginseng and its major component ginsenosides[J].Journal of Ginseng Research, 2021, 45(2):199-210.
[2] 宋艳. 人参(根)生物转化研究[D].长春:吉林大学, 2014.
SONG Y.Study on the ginseng (root) biotransformation[D].Changchun:Jilin University, 2014.
[3] 刘涛. 人参酵素生物转化及发酵工艺研究[D].广州:华南理工大学, 2018.
LIU T.Study on biotransformation and fermentation process of ginseng jiaosu[D].Guangzhou:South China University of Technology, 2018.
[4] 陈玲. 乳酸菌发酵对人参皂苷的影响及抗肿瘤活性研究[D].长春:吉林大学, 2017.
CHEN L.Study on the effect of lactic acid bacteria fermentation on ginsenoside and its antitumor activity[D].Changchun:Jilin University, 2017.
[5] 章沙沙, 张海玲, 叶静, 等.稀有人参皂苷微生物转化研究进展[J].特产研究, 2021, 43(2):91-96.
ZHANG S S, ZHANG H L, YE J, et al.Advances in studies on microbial transformation of rare ginsenosides[J].Special Wild Economic Animal and Plant Research, 2021, 43(2):91-96.
[6] LIU B, ZHANG P Y, MENG X J, et al.Research progress in probiotics fermentation methods of traditional Chinese medicine and its application[J].Modern Chinese Medicine, 2020, 22(10):1 741-1 750.
[7] QU Q S, YANG F, ZHAO C Y, et al.Effects of fermented ginseng on the gut microbiota and immunity of rats with antibiotic-associated diarrhea[J].Journal of Ethnopharmacology, 2021, 267:113594.
[8] KIM B G, CHOI S Y, KIM M R, et al.Changes of ginsenosides in Korean red ginseng (Panax ginseng) fermented by Lactobacillus plantarum M1[J].Process Biochemistry, 2010, 45(8):1 319-1 324.
[9] JUNG J, JANG H J, EOM S J, et al.Fermentation of red ginseng extract by the probiotic Lactobacillus plantarum KCCM 11613P:Ginsenoside conversion and antioxidant effects[J].Journal of Ginseng Research, 2019, 43(1):20-26.
[10] 孙亮. 人参固体发酵工艺的研究[D].长春:吉林农业大学, 2013.
SUN L.The experiment of studying on ginseng solid fermentation process[D].Changchun:Jilin Agricultural University, 2013.
[11] 夏晚霞, 张尚微, 葛亚中, 等.乳酸菌发酵转化人参皂苷[J].现代食品科技, 2018, 34(9):136-142;157.
XIA W X, ZHANG S W, GE Y Z, et al.Fermentation Transformed Ginsenoside by Lactic acid bacteria[J].Modern Food Science and Technology, 2018, 34(9):136-142;157.
[12] PARK B, HWANG H, LEE J N, et al.Evaluation of ginsenoside bioconversion of lactic acid bacteria isolated from kimchi[J].Journal of Ginseng Research, 2017, 41(4):524-530.
[13] QUAN L H, KIM Y J, LI G H, et al.Microbial transformation of ginsenoside Rb1 to compound K by Lactobacillus paralimentarius[J].World Journal of Microbiology & Biotechnology, 2013, 29(6):1 001-1 007.
[14] PARK S E, NA C S, YOO S A, et al.Biotransformation of major ginsenosides in ginsenoside model culture by lactic acid bacteria[J].Journal of Ginseng Research, 2017, 41(1):36-42.
[15] GAO Y G, LIU Q, ZANG P, et al.An endophytic bacterium isolated from Panax ginseng C.A.Meyer enhances growth, reduces morbidity, and stimulates ginsenoside biosynthesis[J].Phytochemistry Letters, 2015, 11:132-138.
[16] 赵彩秀, 王楠, 黄鑫, 等.枯草芽孢杆菌JLGA-SD-28转化人参皂苷Rb1的特性及其全基因组测序分析[J].中成药, 2021, 43(2):518-523.
ZHAO C X, WANG N, HUANG X, et al.The experiment of studying on ginseng solid fermentation process [J].Chinese Traditional Patent Medicine, 2021, 43(2):518-523.
[17] 李铉军, 张先, 付长雪, 等.利用大酱中的枯草芽孢杆菌提高人参中Rg3含量的研究[J].吉林农业, 2018(18):50-53.
LI X J, ZHANG X, FU C X, et al.Study on increasing the content of Rg3 in ginseng by Bacillus subtilis in soybean paste [J].Agriculture of Jilin, 2018(18):50-53.
[18] 孙建锋, 董文婷, 陈丽艳, 等.基于UPLC-Q-TOF-MS分析人参豆豉复合发酵物化学成分[J].中国中药杂志, 2021, 46(6):1 417-1 429.
SUN J F, DONG W T, CHEN L Y, et al.Analysis of chemical constituents of Ginseng-Douchi compound fermentation products based on UPLC-Q-TOF-MS[J].China Journal of Chinese Materia Medica, 2021, 46(6):1 417-1 429.
[19] 王国明. 微生物转化人参皂苷及人参皂苷CK对顺铂所致小鼠急性肾损伤保护研究[D].长春:吉林农业大学, 2015.
WANG G M.Microbial transformation of ginsenosides and protective effect of ginsenoside compand K against cisplatin-induced acute kidney injury in mice[D].Changchun:Jilin Agricultural University, 2015.
[20] 马帅, 刘新瑶, 林柯.人参皂苷在人参发酵酒中变化规律的研究[J].农产品加工, 2016(21):8-9;13.
MA S, LIU X Y, LIN K.Change law of ginseng saponins in Panax ginseng extraction research[J].Farm Products Processing, 2016(21):8-9;13.
[21] 苏敏, 朴春红, 梁德春, 等.产β-葡萄糖苷酶酵母菌的分离鉴定及其在人参皂苷Rg3转化中的应用[J].食品科学, 2018, 39(14):172-178.
SU M, PIAO C H, LIANG D C, et al.Screening and identification of β-glucosidase-producing yeast and its application in the bioconversion of ginsenoside Rg3[J].Food Science, 2018, 39(14):172-178.
[22] 贾翠英, 张玉辉, 魏均玲.海藻酸钠包埋的酵母菌转化人参皂苷Rb1的研究[J].东北农业大学学报, 2010, 41(9):60-66.
JIA C Y, ZHANG Y H, WEI J L.Study on biotransformation of ginsenoside Rb1 by immobilized yeast embedded in sodium alginate[J].Journal of Northeast Agricultural University, 2010, 41(9):60-66.
[23] LIANG H C, HU Z F, ZHANG T T, et al.Production of a bioactive unnatural ginsenoside by metabolically engineered yeasts based on a new UDP-glycosyltransferase from Bacillus subtilis[J].Metabolic Engineering, 2017, 44:60-69.
[24] WANG P P, WEI Y J, FAN Y, et al.Production of bioactive ginsenosides Rh2and Rg3by metabolically engineered yeasts[J].Metabolic Engineering, 2015, 29:97-105.
[25] WEI W, WANG P P, WEI Y J, et al.Characterization of Panax ginseng UDP-glycosyltransferases catalyzing protopanaxatriol and biosyntheses of bioactive ginsenosides F1 and Rh1 in metabolically engineered yeasts[J].Molecular Plant, 2015, 8(9):1 412-1 424.
[26] 肖永坤, 刘春莹, 鱼红闪, 等.人参二醇类皂苷的生物转化动态及人参稀有皂苷C-K或F2的制备[J].高等学校化学学报, 2019, 40(6):1 184-1 192.
XIAO Y K, LIU C Y, YU H S, et al.Dynamic biotransformation of protopanaxadiol-ginsenosides and preparation of minor ginsenosides C-K or F2[J].Chemical Journal of Chinese Universities, 2019, 40(6):1 184-1 192.
[27] 丛悦怡, 孙佳, 于恩, 等.红曲霉发酵转化人参皂苷Rg3的研究[J].中草药, 2018, 49(6):1 298-1 303.
CONG Y Y, SUN J, YU E, et al.Study on transformation of ginsenoside Rg3 fermented by Monascus purpureus[J].Chinese Traditional and Herbal Drugs, 2018, 49(6):1 298-1 303.
[28] 厍守权, 刘刚, 李妍, 等.红曲霉-人参双向固体发酵产物成分变化的初步分析[J].中成药, 2015, 37(3):599-603.
SHE S Q, LIU G, LI Y, et al.Chemical changes in Monascus-Ginseng product after bi-directional solid fermentation[J].Chinese Traditional Patent Medicine, 2015, 37(3):599-603.
[29] 苏玲, 刘舒, 刘志强, 等.人参-灵芝共发酵过程中产物的抗氧化活性及其成分变化规律研究[J].食品与发酵科技, 2016, 52(6):41-46;65.
SU L, LIU S, LIU Z Q, et al.Studies on the antioxidant activities and the changes of the products during the co-fermentation of Radix ginseng and Ganoderma lucidum[J].Food and Fermentation Sciences & Technology, 2016, 52(6):41-46;65.
[30] 贾雪巍, 董金香, 于洋, 等.灵芝菌液体发酵人参茎叶总皂苷化学成分变化及其抗肿瘤活性[J].吉林大学学报(医学版), 2017, 43(3):543-549;668.
JIA X W, DONG J X, YU Y, et al.Changes of chemical components and anti-tumor activity of total ginsenosides from ginseng stems and leaves tranformed by submerged fermentation of Ganoderma lucidum[J].Journal of Jilin University (Medicine Edition), 2017, 43(3):543-549;668.
[31] 林琳. 参芝发酵产物主要成分及药理活性研究[D].长春:吉林农业大学, 2013.
LIN L.Study on main ingredient and pharmacological activity of red ginseng-Ganoderma lucidum fermentation product[D].Changchun:Jilin Agricultural University, 2013.
[32] 马子君, 牛耀祥, 高陆, 等.人参对冬虫夏草蝙蝠蛾拟青霉固体发酵的影响[J].人参研究, 2015, 27(2):11-14.
MA Z J, NIU Y X, GAO L, et al.Effects of Panax ginseng C.A.Mey on the matrix solid-state fermentation of Paecilomyces hepiali[J].Ginseng Research, 2015, 27(2):11-14.
[33] 许文迪, 闫炳雄, 邱智东, 等.冬虫夏草菌生物转化人参皂苷Rb1的研究[J].科学技术与工程, 2015, 15(31):12-17.
XU W D, YAN B X, QIU Z D, et al.Study on the biotransformation characteristics of Cordyceps sinensis on ginsenoside Rb1[J].Science Technology and Engineering, 2015, 15(31):12-17.
[34] LEE S J, KIM Y, KIM M G.Changes in the ginsenoside content during the fermentation process using microbial strains[J].Journal of Ginseng Research, 2015, 39(4):392-397.
[35] 薛兢兢, 周仕林, 董锋, 等.人参提取和人参发酵工艺的主要有效成分对比评价[J].改革与开放, 2017(8):78-81.
XUE J J, ZHOU S L, DONG F, et al.Comparative evaluation of main active components in ginseng extraction and ginseng fermentation processes [J].Reform & Openning, 2017(8):78-81.
[36] SHIN K C, OH D K.Classification of glycosidases that hydrolyze the specific positions and types of sugar moieties in ginsenosides[J].Critical Reviews in Biotechnology, 2016, 36(6):1 036-1 049.
[37] 吕静薇, 姜宁, 王海霞, 等.基于功能性防护的人参保健食品研究进展[J].人参研究, 2020, 32(4):45-50.
LYU J W, JIANG N, WANG H X, et al.Actuality of ginseng health product based on Functional protection[J].Ginseng Research, 2020, 32(4):45-50.
[38] 柴贺. Kefir粒发酵人参营养特性研究及产品开发[D].长春:吉林农业大学, 2016.
CHAI H.Research of kefir fermented ginseng on nutritional characteristics and products development[D].Changchun:Jilin Agricultural University, 2016.
[39] 白钰. 人参花发酵饮品工艺优化及其抗氧化活性研究[D].长春:吉林农业大学, 2019.
BAI Y.Study on process optimization and antioxidant activity of ginseng flower fermented drink[D].Changchun:Jilin Agricultural University, 2019.
[40] 崔巍. 人参乳清开菲尔发酵饮料加工工艺研究[D].长春:吉林大学, 2016.
CUI W.Research on processing technology of ginseng whey fermented beverage[D].Changchun:Jilin University, 2016.
[41] 田海娟, 王蕾, 朴春红, 等.人参枸杞复配发酵饮品的研制[J].食品研究与开发, 2015, 36(18):87-90.
TIAN H J, WANG L, PIAO C H, et al.Study on development of compound fermentation beverage containing with ginseng and Chinese wolfberry[J].Food Research and Development, 2015, 36(18):87-90.
[42] 初琦, 朴春红, 周亚楠, 等.Kefir粒发酵人参米酒工艺的优化[J].吉林农业大学学报, 2017, 39(3):343-348.
CHU Q, PIAO C H, ZHOU Y N, et al.Optimization of fermentation technique of ginseng rice wine by kefir grain[J].Journal of Jilin Agricultural University, 2017, 39(3):343-348.
[43] 王银平. 人参酸奶的研制及其抗氧化活性研究[D].长春:吉林大学, 2016.
WANG Y P.Development of ginseng yoghurt and its antioxidant activity[D].Changchun:Jilin University, 2016.
[44] 南博, 李万丛, 游颖, 等.发酵人参口服液的研制及其抗氧化性的研究[J].食品科技, 2017, 42(10):102-106.
NAN B, LI W C, YOU Y, et al.Preparation and antioxidant property of fermented ginseng oral liquid[J].Food Science and Technology, 2017, 42(10):102-106.
[45] 乔梦丹, 王微, 贺阳, 等.响应面法优化人参-仙人掌果酒的发酵工艺[J].中国酿造, 2017, 36(11):170-174.
QIAO M D, WANG W, HE Y, et al.Optimization of fermentation technology of Panax ginseng and Opuntia ficus-indica wine by response surface methodology[J].China Brewing, 2017, 36(11):170-174.
[46] 许玉然, 马福民, 邹德静, 等.黑木耳人参复合乳酸发酵饮料的工艺研究[J].饮料工业, 2015, 18(2):44-48.
XU Y R, MA F M, ZOU D J, et al.Study on technology of Auricularia compound lactic acid fermentation ginseng beverage[J].Beverage Industry, 2015, 18(2):44-48.
[47] ZHAO F, LI M, MENG L L, et al.Characteristics of effervescent tablets of lactobacilli supplemented with Chinese ginseng (Panax ginseng C.A.Meyer) and Polygonatum sibiricum[J].Applied Sciences, 2020, 10(9):3194.
[48] 王影, 查琳, 杨怀雷, 等.人参食品研究进展[J].人参研究, 2019, 31(5):54-58.
WANG Y, ZHA L, YANG H L, et al.Research progress of Panax ginseng food[J].Ginseng Research, 2019, 31(5):54-58.
[49] JANG H J, JUNG J, YU H S, et al.Evaluation of the quality of yogurt using ginseng extract powder and probiotic Lactobacillus plantarum NK181[J].Korean Journal for Food Science of Animal Resources, 2018, 38(6):1 160-1 167.
[50] LEE H S, SONG M W, KIM K T, et al.Antioxidant effect and sensory evaluation of yogurt supplemented with hydroponic ginseng root extract[J].Foods (Basel, Switzerland), 2021, 10(3):639.
[51] KIM K T, HWANG J E, EUM S J, et al.Physiochemical analysis, antioxidant effects, and sensory characteristics of quark cheese supplemented with ginseng extract[J].Food Science of Animal Resources, 2019, 39(2):324-331.
[52] JUNG J, LEE N K, PAIK H D.Bioconversion, health benefits, and application of ginseng and red ginseng in dairy products[J].Food Science and Biotechnology, 2017, 26(5):1 155-1 168.
