Table 3 Changes in content of ginsenosides before and after ginseng berry kombucha (GBK) fermentation

Rg1

0.53 ± 0.02

1.04 ± 0.03

Re

3.40 ± 0.08

6.59 ± 0.01

Rf

0.21 ± 0.02

0.37 ± 0.01

Rb1

0.32 ± 0.03

0.79 ± 0.05

Rc

0.59 ± 0.01

1.04 ± 0.05

Rb2

0.36 ± 0.02

0.59 ± 0.01

Rd

0.77 ± 0.01

1.36 ± 0.01

Rh 1 (s)

0.27 ± 0.02

1.03 ± 0.02

Rg2 (s)

0.72 ± 0.10

3.41 ± 0.04

Rg2 (r)

1.46 ± 0.10

6.69 ± 0.04

Rg6

0.140 ± 0.001

0.100 ± 0.001

Rk3

1.02 ± 0.15

2.00 ± 0.03

Rh4

0.22 ± 0.04

0.59 ± 0.01

Rg3 (s)

0.75 ± 0.03

2.28 ± 0.01

Rg3 (r)

0.97 ± 0.03

0.95 ± 0.02

CK

0.35 ± 0.03

0.49 ± 0.03

Rk1

0.24 ± 0.06

0.44 ± 0.02

Rg5

0.52 ± 0.11

1.23 ± 0.04

Rh2 (s)

0.21 ± 0.03

0.31 ± 0.00

Major ginsenosides

6.19 ± 0.19

11.78 ± 0.17

Minor ginsenosides

7.16 ± 0.72

20.80 ± 0.26

Total ginsenosides

13.34 ± 0.91

32.58 ± 0.43