PROMOTED ANTIDIABETIC EFFECT OF RED GINSENG-CHUNGKUKJANG FERMENTED WITH SUBMERGED CULTURE FOMITOPISIS PINICOLA MYCELIUM OR ITS CULTURED BROTH

摘要

Red ginseng fermented soybeans obtained by mixing mycelium or its culture broth of Fomitopsis pinicola in powder state and fermented soybean powder containing red ginseng are provided. The food products have synergistic effect on reducing blood sugar levels and blood cholesterol levels, inhibiting liver function and improving antioxidation activity and are useful as functional food for a diabetic patient. Red ginseng fermented soybeans are prepared by adding 0.5 to 7.0% by weight of mycelium or its culture broth of Fomitopsis pinicola in powder state to fermented soybean powder containing red ginseng. The mycelium or its culture broth of Fomitopsis pinicola is obtained by culturing spawn of Fomitopsis pinicola, inoculating into a sterilized and cooled yeast-malt extract medium, culturing and then filtering. The filtered mycelium or its culture broth of Fomitopsis pinicola is each freeze-dried.