Microbial Fermentation Affects the Structure–Activity Relationship of Bioactive Compounds in Ginseng and Its Applications in Fermentation Products: A Review

Microbial Fermentation Affects the Structure–Activity Relationship of Bioactive Compounds in Ginseng and Its Applications in Fermentation Products: A Review

Microbial fermentation technology has emerged as a pivotal approach for enhancing ginseng efficacy through the transformation of active ingredient molecular structures. This paper reviews the impact of microbial fermentation on the structure–activity relationship of ginseng bioactive compounds and a...

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Bibliographic Details
Main Authors: Juan Bai, Zixian Zhu, Wei Luo, Miran Jang, Beibei Pan, Ying Zhu, Jiayan Zhang, Yansheng Zhao, Xiang Xiao
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
biotransformation
fermentation
fermented products
ginseng
structure–activity relationship
Online Access:https://www.mdpi.com/2304-8158/14/14/2473
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