Ginseng fermentation product rich in various rare ginsenosides and preparation method thereof

Abstract

The invention discloses a ginseng fermentation product rich in various rare ginsenosides and a preparation method of the ginseng fermentation product. Aiming at the problem that the existing ginseng fermentation product has a certain effect in all aspects, but no effect is particularly clear and prominent, the ginseng fermentation product disclosed by the invention is obtained by fermenting a ginseng fermentation substrate by using a microbial strain, and comprises five ginsenosides, namely Rk1, Rg5, Rk3, Rh4 and Rg3, which have the effect of enhancing immunity; the total content of the five ginsenosides is more than 85% by weight, and the total content of the ginsenosides in the ginseng fermentation product is 100% by weight.

Description

Technical Field

[0001] The present invention belongs to the technical field of synthetic biology, and specifically relates to a ginseng fermentation product rich in a variety of rare ginsenosides for enhancing immunity and a preparation method thereof. Background Art

[0002] Ginseng is a perennial herbaceous plant of the genus Panax in the Araliaceae family (Panax ginseng CAMayer). Ginseng has the effects of tonifying the spleen and lungs, replenishing qi, calming, anti-anxiety, anti-depression, and improving eyesight and intelligence, and is known as the "King of Chinese Medicine". In my country, the application history of ginseng is long and the medicinal history of ginseng in my country has been thousands of years. As early as in the "Shennong's Herbal Classic", it was listed as a top grade, saying that it "mainly tonifies the five internal organs, calms the spirit, stabilizes the soul, stops panic, removes evil spirits, improves eyesight, and makes people happy and intelligent".

[0003] In 2012, artificially cultivated ginseng of 5 years or less was approved as a new resource food. It has received extensive attention and research due to its multiple pharmacological activities such as anti-cancer, anti-inflammatory, anti-tumor, anti-viral, hypoglycemic, and anti-liver toxicity. At present, ginseng products are single in form and have limited application in the food field. Therefore, the production of products with ginseng as the main raw material, such as food and health products, has broad market prospects.

[0004] Ginsenosides are one of the main active ingredients of ginseng. The main ginsenosides Rb1, Rb2, Rc, Rd, Rf and Rg1 account for more than 90% of the total ginsenosides, have multiple pharmacological effects, and account for about 4% of the total mass of ginseng. Rare saponins with extremely low content in Chinese medicinal materials such as ginseng have better pharmacological activity, but the content of rare ginsenosides in ginseng is usually very low. Generally, the content of rare ginsenosides such as Rg3, Rh2, Rk2, Rh3, aPPD, etc. in fresh ginseng is extremely small, which may only account for one hundred thousandth of the total ginsenosides of ginseng or even less. Therefore, how to convert the total saponins in ginseng into rare saponins is of great significance for the important pharmacological activity of ginsenosides. It can not only improve the efficacy of ginseng food, but also has important guiding significance for the production of rare saponins.

[0005] In the research on the production technology of rare ginsenosides, the biotransformation method of ginseng fermented by microorganisms is considered to be one of the safest and most efficient transformation methods for ginsenosides in vitro. In fact, technicians have used one microorganism or a combination of multiple microorganisms to ferment ginseng fermentation matrix to produce a variety of rare ginsenosides.

[0006] However, the technical problem of these existing technologies is that the microbial fermentation produces a combination of multiple rare ginsenosides, which may contain up to dozens of rare ginsenosides, and the biological effects of these rare ginsenosides are different, and the biological effects of some rare ginsenosides are even antagonistic to each other. Therefore, such ginseng fermentation products are more like "panacea", which may have some effects in aspects such as whitening and enhancing the body's immunity, but there is no particularly clear and prominent effect in any aspect.

[0007] In terms of the physiological effects of ginsenosides, literature research shows that among the rare ginsenosides, the five ginsenosides Rk1, Rg5, Rk3, Rh4 and Rg3 all have certain effects in enhancing the body's immunity. Summary of the invention

[0008] In view of the technical problems existing in the above-mentioned prior art, the object of the present invention is to provide a ginseng fermentation product in which rare ginsenosides that enhance immunity are dominant (accounting for more than 85% by weight of all ginsenosides), and a preparation method and application thereof.

[0009] The inventors have found through literature research that among the rare ginsenosides, ginsenosides Rk1, Rg5, Rk3, Rh4 and Rg3 are the ones that can enhance immunity. Based on this, it can be considered that if the total content of the above five ginsenosides in ginseng fermentation products can be increased, ginseng fermentation products with enhanced immunity enhancement effects can be prepared.

[0010] However, the technical difficulty is that the use of microorganisms (probiotics) to ferment ginseng matrix to produce rare ginsenosides will result in ginseng fermentation products containing a variety of rare ginsenosides, which usually include more than a dozen or even dozens of rare ginsenosides. The biological effects of these rare ginsenosides are different, and it is difficult to obtain a ginseng fermentation product in which one or several rare ginsenosides with a specific effect are dominant.

[0011] Furthermore, after in-depth research, the inventors found that fermenting a ginseng matrix with a specific combination of Lactobacillus plantarum, Lactobacillus casei, Bifidobacterium animalis, Lactobacillus mucus fermentation, and Lactobacillus paracasei can produce a ginseng fermentation product in which five ginsenosides with immunity-enhancing effects, namely Rk1, Rg5, Rk3, Rh4 and Rg3, are dominant (more than 85% by weight), thereby completing the present invention.

[0012] The technical solution of the present invention includes:

[0013] 1. A ginseng fermentation product obtained by fermenting a ginseng fermentation substrate using a microbial strain, comprising five ginsenosides, namely, Rk1, Rg5, Rk3, Rh4 and Rg3, wherein the total content of the five ginsenosides is 85% by weight or more, and the total amount of ginsenosides in the ginseng fermentation product is 100% by weight.

[0014] The ginseng fermentation product may be liquid or solid or a solid-liquid mixture, for example, ginseng fermentation liquid or ginseng fermentation powder.

[0015] In the ginseng fermentation product of the present invention, the amount of the five rare ginsenosides is absolutely dominant, and thus the content of each of the above rare ginsenosides is also quite high. Therefore, in addition to enhancing immunity, the rare ginsenosides can also have the clearly prominent effects of any of the above rare ginsenosides, or the common effects of any number of ginsenosides.

[0016] 2-1. The ginseng fermentation product according to item 1, wherein the content of ginsenoside Rk1 is 20% by weight or more.

[0017] Ginsenoside Rk1 also has the effects of protecting liver, anti-tumor, anti-inflammatory, anti-platelet aggregation activity, kidney protection, etc. Therefore, the ginseng fermentation product of the present invention can also have the above-mentioned obvious effects.

[0018] 2-2. The ginseng fermentation product according to item 1, wherein the content of ginsenoside Rg3 is 25% by weight or more.

[0019] Ginsenoside Rg3 also has the effects of anti-tumor, improving arteriosclerosis, etc. Therefore, the ginseng fermentation product of the present invention can also have the above-mentioned obvious effects.

[0020] 2-3. The ginseng fermentation product according to item 1, wherein the content of ginsenoside Rg5 is 15% by weight or more.

[0021] Ginsenoside Rg5 also has anti-tumor, anti-inflammatory, kidney protection, hypoglycemic and other effects. Therefore, the ginseng fermentation product of the present invention can also have the above-mentioned obvious effects.

[0022] 2-4. The ginseng fermentation product according to item 1, wherein the content of ginsenoside Rk3 is 3% by weight or more.

[0023] Ginsenoside Rk3 also has anti-inflammatory, anti-tumor, hypoglycemic and other effects. Therefore, the ginseng fermentation product of the present invention can also have the above-mentioned obvious effects.

[0024] 3. The ginseng fermentation product according to item 1, wherein the content of ginsenoside Rh4 is 5% by weight or more.

[0025] Ginsenoside Rh4 also has the effects of anti-inflammatory, lowering blood sugar, improving anemia, etc. Therefore, the ginseng fermentation product of the present invention can also have the above-mentioned obvious effects.

[0026] 4. A bacterial composition, which is composed of Lactobacillus plantarum, Lactobacillus casei, Bifidobacterium animalis, Lactobacillus mucosa fermentation and Lactobacillus paracasei; wherein,

[0027] The plant lactobacillus is plant lactobacillus (Lactobacillus plantarum) GBFG 61, which is deposited in the General Microbiological Center of China Microbiological Culture Collection Administration, with a deposit number of CGMCC No. 31583 and a deposit date of August 14, 2024;

[0028] The animal bifidobacterium is animal bifidobacterium (Bifidobacterium animalis) GBFG 52, which is deposited in the General Microbiological Center of China Microbiological Culture Collection Administration, with a deposit number of CGMCC No.31582 and a deposit date of August 14, 2024;

[0029] The Lactobacillus paracasei is Lactobacillus paracasei GBFG 34, which is deposited in the General Microbiology Center of China Microbiological Culture Collection Administration, with a deposit number of CGMCC No.31581 and a deposit date of August 14, 2024;

[0030] The fermented mucus lactobacillus is fermented mucus lactobacillus (Limosilactobacillus fermentum) PG-LFF246; and

[0031] The Lactobacillus casei is Lactobacillus casei PG-LCG139.

[0032] 5. The bacterial composition according to item 4, which can be used to ferment ginseng fermentation substrate to produce rare ginsenosides.

[0033] Here, the ginseng fermentation matrix refers to a fermentation matrix containing ginseng fines. The ginseng fines are obtained by reducing ginseng, preferably by physical methods such as extrusion, cutting, grinding, etc. The ginseng fines can be, for example, ginseng powder. The ginseng fermentation matrix can also contain other components commonly contained in the fermentation matrix, such as nitrogen source, carbon source, inorganic salt, pH regulator, etc.

[0034] 6. The bacterial composition according to item 4, wherein the dry weight ratio of Lactobacillus plantarum, Lactobacillus casei, Bifidobacterium animalis, Lactobacillus mucinous fermentation and Lactobacillus paracasei is 1:1-2:1.5-3:1.4-2.8:1.8-3.

[0035] 7. A method for preparing a ginseng fermentation product, comprising inoculating a bacterial composition into a ginseng fermentation substrate, and fermenting at 32°C to 40°C, preferably 37°C to 39°C, for 8 to 72 hours, preferably 40 to 60 hours, more preferably 45 to 50 hours, to obtain a ginseng fermentation product containing rare ginsenosides;

[0036] Wherein, the bacterial composition is the bacterial composition described in any one of items 4 to 6.

[0037] 8. The preparation method according to item 7, further comprising sterilizing the ginseng fermentation product.

[0038] 9. The preparation method according to item 7, wherein the ginseng fermentation product is the ginseng fermentation product according to item 1.

[0039] 10. The preparation method according to item 7, wherein the ginseng fermentation product is ginseng fermentation liquid or ginseng fermentation powder.

[0040] 11. A ginseng fermentation product prepared by the preparation method described in any one of items 7 to 10. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] Figure 1 This is a high performance liquid chromatogram showing the determination of rare ginsenosides in fermented ginseng powder 1.

[0042] Figure 2 This is a high performance liquid chromatogram for the determination of rare ginsenosides in comparative fermented ginseng powder 3. DETAILED DESCRIPTION

[0043] The present invention is described in detail below in conjunction with specific embodiments. In the absence of conflict, the scientific terms in this specification have the meanings commonly understood by those skilled in the art. If there is a conflict, the definitions in this specification shall prevail.

[0044] Example

[0045] The plant lactobacillus (Lactobacillus plantarum) GBFG 61 is a lactobacillus strain that produces β-glucosidase and is isolated and cultivated from the soil of the ginseng planting base in Fusong County, Baishan City, Jilin Province. The plant lactobacillus strain is named GBFG 61, which is deposited in the General Microbiological Center of the China Microbiological Culture Collection Administration Committee, with a deposit number of CGMCC No.31583, a deposit date of August 14, 2024, and a deposit address of the depository: Institute of Microbiology, Chinese Academy of Sciences, No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing; Postal code of the depository: 100101.

[0046] The animal Bifidobacterium (Bifidobacterium animalis) GBFG 52 is a bifidobacterium strain producing β-glucosidase isolated and cultivated from the soil of the ginseng planting base in Changbai County, Changbai Korean Autonomous County, Baishan City, Jilin Province. The animal Bifidobacterium was named GBFG 52, which is deposited in the General Microbiological Center of the China Microbiological Culture Collection Administration Committee, and the deposit number is CGMCC No.31582. The deposit date is August 14, 2024, and the deposit address is: No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences; Postal code of the deposit agency: 100101.

[0047] The Lactobacillus paracasei GBFG 34 is a lactobacillus strain that produces β-glucosidase isolated and cultivated from the soil of the ginseng planting base in Ji'an City (County) of Tonghua City, Jilin Province. The Lactobacillus paracasei was named GBFG 34, which is deposited in the General Microbiological Center of the China Microbiological Culture Collection Administration Committee, and the deposit number is CGMCC No.31581. The deposit date is August 14, 2024, and the deposit address is: Institute of Microbiology, Chinese Academy of Sciences, No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing; Postal code of the deposit agency: 100101.

[0048] The Lactobacillus casei BL23 was purchased from Beijing Crespo Biotechnology Co., Ltd.

[0049] The fermented Lactobacillus fermentum PG-LFF246, Lactobacillus casei PG-LCG139, Lactobacillus plantarum PG-LPZ131, Bifidobacterium animalis PG-BAD260, and Lactobacillus paracasei PG-LPF109 were all purchased from Shandong Pingao Pharmaceutical Co., Ltd.

[0050] The fermented mucus lactobacillus CECT5716 was purchased from Shaanxi Angxu Biotechnology Co., Ltd.

[0051] Example 1 The preparation of the immune-enhancing ginseng fermented liquid rich in rare ginsenosides comprises the following steps:

[0052] The fermentation medium consisted of the following components: glucose 15 g / L, yeast powder 10 g / L, citric acid 1 g / L, manganese sulfate 0.05 g / L, magnesium sulfate 0.1 g / L, ginseng powder 120 g / L, water, adjusted to pH 5.0, and sterilized.

[0053] The fermentation medium is inoculated with an activated bacterial composition at 2 weight % (wherein the dry weight ratio of Lactobacillus plantarum GBFG61: Lactobacillus casei PG-LCG139: Bifidobacterium animalis GBFG52: Limosilactobacillus fermentum PG-LFF246: Lactobacillus paracasei GBFG34 is 1:1.3:2:1.8:2), and fermented at 38° C. for 48 hours to obtain a fermentation liquid; the fermentation liquid is sterilized at 121° C. for 21 minutes, and concentrated under reduced pressure to obtain a concentrated liquid; the concentrated liquid is spray-dried to obtain a dry paste powder; the dry paste powder is crushed and passed through an 80-mesh sieve to obtain a fine powder, namely, fermented ginseng powder 1.

[0054] Example 2

[0055] Fermentation preparation was carried out in the same manner as in Example 1 to obtain fermented ginseng powder 2, except that in the activated bacterial composition, the dry weight ratio of Lactobacillus plantarum GBFG61: Lactobacillus casei PG-LCG139: Bifidobacterium animalis GBFG52: Limosilactobacillus fermentum PG-LFF246: Lactobacillus paracasei GBFG34 was 1:2:3:2.8:3.

[0056] Example 3

[0057] Fermentation preparation was carried out in the same manner as in Example 1 to obtain fermented ginseng powder 3, except that in the activated bacterial composition, the dry weight ratio of Lactobacillus plantarum GBFG61: Lactobacillus casei PG-LCG139: Bifidobacterium animalis GBFG52: Limosilactobacillus fermentum PG-LFF246: Lactobacillus paracasei GBFG34 was 1:1:1.5:1.4:1.8.

[0058] Comparative Example 1

[0059] The fermentation preparation was carried out in the same manner as in Example 1 to obtain fermented ginseng powder 1, except that the Bifidobacterium animalis GBFG 52 was replaced by Bifidobacterium animalis PG-BAD260.

[0060] Comparative Example 2

[0061] The fermentation preparation was carried out as in Example 1 to obtain comparative fermented ginseng powder 3, except that the Lactobacillus paracasei GBFG34 was replaced by Lactobacillus paracasei PG-LPF109.

[0062] Comparative Example 3

[0063] The fermentation preparation was carried out as in Example 1 to obtain comparative fermented ginseng powder 4, except that the Lactobacillus plantarum GBFG61 was replaced by Lactobacillus plantarum PG-LPZ131.

[0064] Example 4 Determination of rare ginsenoside content in fermented ginseng powder

[0065] The above fermented ginseng powders were dissolved in methanol to prepare 80 mg / mL, and 1 mL of the solution was taken and filtered with a 0.45 μm microporous filter membrane to obtain a clear solution. The total ginsenoside content and the content of various rare ginsenosides therein were determined, and the total amount of the five rare ginsenosides Rk1, Rg5, Rk3, Rh4 and Rg3 was calculated (weight %, with the total ginsenoside amount as 100 weight %). The results are shown in Table 1.

[0066] The detection method of total saponins was carried out according to the method for determining the content of total ginsenosides in the Pharmacopoeia of the People's Republic of China (2020 edition). 48 H 82 O 18 )count.

[0067] The detection method of rare ginsenosides is carried out according to the method for determining the content of rare ginsenosides in T / CNHFA 001-2021.

[0068] As an example, the HPLC chromatograms for determining the total contents of five ginsenosides, Rk1, Rg5, Rk3, Rh4 and Rg3, in the fermented ginseng powders prepared in Example 1 and Comparative Example 3 are shown in FIG. Figure 1 and Figure 2 shown.

[0069] Table 1. Content of rare ginsenosides with immune-enhancing effects in fermented ginseng powder

[0070]

[0071] As can be seen from Table 1, when the strain combination of Lactobacillus plantarum GBFG61: Lactobacillus casei PG-LCG139: Bifidobacterium animalis GBFG52: Limosilactobacillus fermentum PG-LFF246: Lactobacillus paracasei GBFG34 of the present invention is selected, the rare ginsenosides that enhance immunity in the obtained fermented ginseng powder have an absolute advantage, which suggests that the obtained fermented ginseng powder has an enhanced immunity-enhancing effect.

[0072] Example 5 Verification of the Immunity Enhancement Effect of Fermented Ginseng Powders

[0073] The fermented ginseng powder prepared in the above Example 1 and Comparative Example 3 was selected to conduct an immunity enhancement efficacy evaluation test.

[0074] 1.1 Experimental animals

[0075] Kunming mice, 18-22 g, male, 15 mice per group.

[0076] 1.2 Grouping and test sample administration time

[0077] The experiment set up two treatment groups and one control group. The dosage of fermented ginseng powder 1 and comparison fermented ginseng powder 3 were both 250 mg / kg.bw. The control group was given normal saline with the same dosage as the treatment group. The sample was administered for 30 days.

[0078] 1.3 Experimental indicators and methods

[0079] 1.3.1 Delayed-type hypersensitivity (DTH)

[0080] The DTH (ear swelling method) of mice was induced by dinitrofluorobenzene.

[0081] DNFB solution: It should be freshly prepared. Weigh 50 mg of DNFB and place it in a clean and dry vial. Pour 5 mL of the pre-prepared acetone sesame oil solution (acetone: sesame oil = 1:1) into the vial, cover the bottle stopper and seal it with tape. After mixing, use a 250 μL syringe to take it through the bottle cap.

[0082] Sensitization: After the administration of the test sample, the abdominal skin of each mouse was depilated or shaved with barium sulfide, with an area of ​​about 3cm×3cm, and 50μL of DNFB solution was evenly applied for sensitization.

[0083] Production and determination of DTH: 5 days after sensitization, 10 μL of DNFB solution was evenly applied to the right ears (both sides) of mice for attack. 24 hours after the attack, the mice were killed by cervical dislocation, and the left and right ear shells were cut off. The ear pieces with a diameter of 8 mm were removed with a punch and weighed.

[0084] The difference between the left and right ear weights indicates the degree of DTH. If the weight difference of the test sample group is significantly higher than that of the control group, the test result can be judged to be positive.

[0085] 1.3.2 Carbon clearance experiment in mice

[0086] Ink for injection: Dilute the stock solution of India ink 3 to 4 times with normal saline.

[0087] Na2CO3 solution: Take 0.1g Na2CO3 and add distilled water to 100mL.

[0088] Ink injection: Diluted India ink (10 ml / kg) was injected into the tail vein of the mouse according to its body weight, and the time was immediately started after the ink was injected.

[0089] Determination: 20 μL of blood was collected from the medial canthal venous plexus at 2 and 10 minutes after the injection of ink, and immediately added to 2 mL of 0.1% Na2CO3 solution. The optical density (OD) was measured at a wavelength of 600 nm, and the Na2CO3 solution was used as a blank control. The mice were killed, and the liver and spleen were taken out. The blood stains on the surface of the organs were blotted with filter paper and weighed separately.

[0090] The phagocytic index was used to represent the carbon clearance ability of mice. The phagocytic index a was calculated according to the following formula.

[0091]

[0092] The phagocytic index of the test sample group was significantly higher than that of the control group, which indicated that the experimental result was positive.

[0093] 1.4 Experimental Results

[0094] After the experiment, the DTH degree, clearance index and phagocytosis index of each group of mice were counted according to the methods of 1.3.1 and 1.3.2. The specific results are shown in Table 2:

[0095] Table 2 Immunity enhancement efficacy indexes of different fermented ginseng powders

[0096] Group DTH degree / g Clearance index κ Phagocytic index α Control group 0.38±0.052 0.012±0.0012 3.65±0.52 Fermented ginseng powder1 0.75±0.061**# 0.068±0.0052**# 6.79±0.61**# Comparison of fermented ginseng powder 3 0.47±0.051* 0.027±0.0017* 4.18±0.22*

[0097] *Significant difference compared with the control group (P<0.05); **Significant difference compared with the control group (P<0.01); #Significant difference compared with the three groups of fermented ginseng powder (P<0.01)

[0098] It can be seen from Table 2 that from the three important indicators of immunity, namely, DTH degree, carbon clearance capacity κ and phagocytic index α, compared with the control group, the fermented ginseng powder 1 and the comparative fermented ginseng powder 3 both have certain immunity enhancement effects, but the immunity enhancement effect of the fermented ginseng powder 1 within the scope of the present invention is significantly stronger than that of the comparative fermented ginseng powder 3 not within the scope of the present invention.

[0099] The above embodiments are preferred implementations of the present invention, but the implementations of the present invention are not limited to the above embodiments. For ordinary technicians in this technical field, other different forms of changes or modifications can be made without departing from the principles of the present invention. The derived changes are still within the scope of the creative protection of the present invention.

[0100] Industrial Applicability

[0101] The present invention provides a ginseng fermentation product containing rare ginsenosides and having enhanced immunity-enhancing effect, and a preparation method and application thereof.

Claims

1. A ginseng fermentation product obtained by fermenting a ginseng fermentation substrate using a microbial strain, comprising five ginsenosides, namely, Rk1, Rg5, Rk3, Rh4 and Rg3, wherein the total content of the five ginsenosides is 85% by weight or more, and the total amount of ginsenosides in the ginseng fermentation product is 100% by weight.

2. The ginseng fermentation product according to claim 1, wherein The content of ginsenoside Rk1 is greater than 20% by weight.

3. The ginseng fermentation product according to claim 1, wherein The content of the ginsenoside Rg3 is greater than 25% by weight.

4. The ginseng fermentation product according to claim 1, wherein The content of the ginsenoside Rg5 is greater than 15% by weight.

5. The ginseng fermentation product according to claim 1, wherein The content of the ginsenoside Rk3 is greater than 3 weight %.

6. The ginseng fermentation product according to claim 1, wherein The content of ginsenoside Rh4 is greater than 5 weight %.

7. A bacterial composition, which is composed of Lactobacillus plantarum, Lactobacillus casei, Bifidobacterium animalis, Lactobacillus mucosa fermentation and Lactobacillus paracasei; wherein, The plant lactobacillus is plant lactobacillus (Lactobacillus plantarum) GBFG 61, which is deposited in the General Microbiological Center of China Microbiological Culture Collection Administration, with a deposit number of CGMCC No. 31583 and a deposit date of August 14, 2024; The animal bifidobacterium is animal bifidobacterium (Bifidobacterium animalis) GBFG 52, which is deposited in the General Microbiological Center of China Microbiological Culture Collection Administration, with a deposit number of CGMCC No.31582 and a deposit date of August 14, 2024; The Lactobacillus paracasei is Lactobacillus paracasei GBFG 34, which is deposited in the General Microbiology Center of China Microbiological Culture Collection Administration, with a deposit number of CGMCC No.31581 and a deposit date of August 14, 2024; The fermented mucus lactobacillus is fermented mucus lactobacillus (Limosilactobacillus fermentum) PG-LFF246; and The Lactobacillus casei is Lactobacillus casei PG-LCG139.

8. The bacterial composition according to claim 7, wherein The dry weight ratio of the plant lactobacillus, the casei lactobacillus, the animal bifidobacterium, the fermented mucus lactobacillus and the paracasei lactobacillus is 1:1-2:1.5-3:1.4-2.8:1.8-3.

9. A method for preparing a ginseng fermentation product according to claim 1, comprising inoculating the bacterial composition into a ginseng fermentation substrate, and fermenting at 32°C to 40°C, preferably 37°C to 39°C for 8 to 72 hours, preferably 40 to 60 hours, more preferably 45 to 50 hours, to obtain a ginseng fermentation product containing rare ginsenosides; in, The bacterial composition is the bacterial composition according to claim 7 or 8.

10. The preparation method according to claim 9, wherein: The ginseng fermentation product is ginseng fermentation liquid or ginseng fermentation powder.

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