Interactions between various microbes and ginseng botanicals

被引：4
|
作者：
Tournas, V. H. [1 ]
Kohn, J. S. [2 ]
Katsoudas, E. J. [2 ]
机构：
[1] US FDA, Ctr Food Safety & Appl Nutr, College Pk, MD 20740 USA
[2] US FDA, NE Reg Lab, Jamaica, NY 11433 USA
来源：
CRITICAL REVIEWS IN MICROBIOLOGY | 2011年 / 37卷 / 02期
关键词：
Ginseng botanicals; bacterial/fungal spoilage; ginsenoside biotransformation; microbial inhibition; PANAX-GINSENG; ACIDIC POLYSACCHARIDE; ANTIADHESIVE ACTIVITY; RUSTED ROOT; METABOLISM; GINSENOSIDES; INHIBITION; RB-1; CONVERSION; ANTIFUNGAL;
D O I：
10.3109/1040841X.2010.520670
中图分类号：
Q93 [微生物学];
学科分类号：
071005 ; 100705 ;
摘要：
Three kinds of interactions occur between ginseng botanicals and microorganisms: a) spoilage of the botanical by various fungi (e. g., Aspergillus, Penicillium, Alternaria, and Eurotium species) and bacteria; b) transformation of ginsenosides into more bioactive forms by bacteria such as Intrasporangium sp. GS603, Microbacterium sp. GS514, Caulobacter leidyia, Bifidobacterium sp. Int57, Bifidobacterium sp. SJ32, Fusobacterium sp. and Bacteroides sp., and moulds (e. g., Aspergillus niger, Fusarium sacchari, Paecilomyces bainier sp. 229, Rhizopus stolonifer, Myrothecium verrucaria and Acremonium strictum); and c) inhibition of certain bacteria (Propionibacterium acnes, Porphyromonas gingivalis, Staphylococcus aureus, Pseudomonas aeruginosa), fungi (Candida albicans, Aspergillus fumigatus, Fusarium oxysporum) and viruses by ginseng constituents
引用
收藏
页码：113 / 120
页数：8
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