Ginseng fermentation product rich in various ginsenosides as well as preparation method and application of ginseng fermentation product

Abstract

The invention discloses a ginseng fermentation product rich in various ginsenosides as well as a preparation method and application of the ginseng fermentation product. The ginseng fermentation product provided by the invention is obtained by fermenting a ginseng fermentation substrate by using a microbial strain. The ginseng fermentation product aims at the problem that existing ginseng fermentation products have certain effects in the aspects of whitening, resisting inflammation, enhancing the immunity of the organism and the like, but do not have specific and prominent effects. The content of anti-inflammatory rare ginsenosides Rk1, Rg5, Rk3 and Rh4 in the ginseng fermentation product reaches up to 50 wt% or above, and the relative content of ginsenosides Rk3 and Rh4 which are not prone to causing sleepiness reaches up to 30 wt% or above.

Description

Technical Field

[0001] The present invention relates to the technical field of synthetic biology, and in particular to a ginseng fermentation product rich in anti-inflammatory rare ginsenosides, and a biological fermentation preparation method and application thereof. Background Art

[0002] Ginseng is a herbaceous plant of the genus Panax in the Araliaceae family. Ginseng is rich in various ingredients, including ginsenosides, polysaccharides, volatile oils, proteins, organic acids, trace elements and other effective active elements. The properties and pharmacological activities of different ginseng ingredients are also different. According to modern pharmacological studies, saponins (Rb1, Rb2, Rc, Rd, etc.) are important material bases for the pharmacological activities of ginseng plants such as anti-fatigue, anti-tumor, anti-oxidation, improving immunity, and regulating physiological functions. However, the bioavailability of ginsenosides in the human body is generally poor, especially the absorption rate in the human intestine is negligible. However, studies have found that after oral administration, it undergoes a series of biological transformations and metabolisms such as gastric acid and intestinal flora to produce rare saponins and sapogenins that are more easily absorbed by the human body and have better biological activity, which has attracted extensive attention from researchers.

[0003] Rare ginsenosides are a special type of ginsenosides formed by hydrolysis of the sugar groups of protopanaxadiol and protopanaxatriol ginsenosides or changes in the side chains of the parent nucleus. They are found in very small quantities in ginseng plants (only one in 100,000) and are difficult to obtain through traditional extraction and separation methods, so they are called rare ginsenosides. Rare ginsenosides are secondary derivatives of ginsenosides, and the common ones mainly include Rk3, Rh4, S-Rg3, R-Rg3, Rh2, Rh1, Rk1, Rg5, etc. Compared with a large number of naturally abundant ginsenosides, rare ginsenosides are relatively stronger in biological activities such as anti-tumor, inhibition of cancer cell metastasis, protection of nerve centers, enhancement of immunity, improvement of memory, and anti-stress.

[0004] 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.

[0005] 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 ginsenoside 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.

[0006] In terms of the physiological effects of rare ginsenosides, the four ginsenosides Rk1, Rg5, Rk3 and Rh4 are believed to have anti-inflammatory effects, while ginsenosides Rk1 and Rg5 also have the function of inhibiting nerve excitement and helping sleep. Large intakes may cause drowsiness in the subjects. Summary of the invention

[0007] In view of the above technical problems existing in the prior art, the object of the present invention is to provide a ginseng fermentation product rich in rare ginsenosides with enhanced anti-inflammatory effect and less prone to drowsiness, and a preparation method and application thereof.

[0008] The inventors have found through literature research that the rare ginsenosides that can play an anti-inflammatory role are ginsenosides Rk1, Rg5, Rk3 and Rh4. Based on this, the inventors believe that if the content of the above ginsenosides in ginseng fermentation products can be increased, ginseng fermentation products with enhanced anti-inflammatory effects can be prepared.

[0009] The inventors have found through literature research that the rare ginsenosides that can play an anti-inflammatory role are ginsenosides Rk1, Rg5, Rk3 and Rh4, and ginsenosides Rk1 and Rg5 can also inhibit nerve excitement and promote sleep. Based on this, it can be considered that if the total content of ginsenosides Rk1, Rg5, Rk3 and Rh4 in ginseng fermentation products can be increased, and the relative content of ginsenosides Rk3 and Rh4 in these four ginsenosides can be increased, then a ginseng fermentation product with enhanced anti-inflammatory effect and less prone to drowsiness can be prepared.

[0010] However, the technical difficulty is that the use of microorganisms (probiotics) to transform natural ginsenosides to produce rare ginsenosides may be related to the transformation path. Among the four rare ginsenosides Rk1, Rg5, Rk3 and Rh4, ginsenoside Rg5 is easier to produce, and often when a certain amount of ginsenosides Rk3 and Rh4 are produced, more ginsenoside Rg5 will be produced. This makes the existing ginseng fermentation products either have a low total content of the four ginsenosides Rk1, Rg5, Rk3 and Rh4, or have a low relative content of ginsenosides Rk3 and Rh4, making it difficult for the ginseng fermentation products to fully exert their anti-inflammatory effects while not easily causing drowsiness.

[0011] Furthermore, after in-depth research, the inventors found that fermenting a ginseng matrix with a specific combination of Lactobacillus plantarum, Lactobacillus casei, Lactobacillus paracasei and Bifidobacterium animalis can produce a ginseng fermentation product with a high total content of the four ginsenosides Rk1, Rg5, Rk3 and Rh4, and a high relative content of ginsenosides Rk3 and Rh4, 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 ginsenosides Rk1, Rg5, Rk3 and Rh4, which satisfies:

[0014] The total content of ginsenosides Rk1, Rg5, Rk3 and Rh4 is ≥ 50% by weight, with the total ginsenosides in the ginseng fermentation product being 100% by weight; and

[0015] Among the ginsenosides Rk1, Rg5, Rk3 and Rh4, the total content of ginsenosides Rk3 and Rh4 is ≥30 wt%, preferably ≥35 wt%, with the total amount of the ginsenosides Rk1, Rg5, Rk3 and Rh4 being 100 wt%.

[0016] The ginseng fermentation product may be liquid or solid or a solid-liquid mixture, for example, fermented ginseng liquid or fermented ginseng powder.

[0017] 2. A bacterial composition, which consists of Lactobacillus plantarum, Lactobacillus casei, Lactobacillus paracasei and Bifidobacterium animalis; wherein,

[0018] 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 GGMCCNO: 31583 and a deposit date of August 14, 2024;

[0019] The Lactobacillus paracasei is Lactobacillus paracasei GBFG 34, which is deposited in the General Microbiology Center of China National Microbiological Culture Collection Administration, with a deposit number of GGMCC NO: 31581 and a deposit date of August 14, 2024.

[0020] 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.

[0021] 3. The bacterial composition according to item 2, which can be used to ferment ginseng fermentation substrate to produce rare ginsenosides.

[0022] 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.

[0023] 4. The bacterial composition according to item 2, wherein the dry weight ratio of Lactobacillus plantarum, Lactobacillus casei, Lactobacillus paracasei and Bifidobacterium animalis is 1:0.5-5:0.5-5:0.5-5.

[0024] 5. The bacterial composition according to item 2, wherein the Lactobacillus casei BL23.

[0025] 6. A method for preparing a ginseng fermentation product, comprising inoculating a bacterial composition into a ginseng fermentation substrate, and fermenting at 30-35° C. for 48-58 hours, preferably 50-55 hours, more preferably 52 hours, to obtain a ginseng fermentation product containing rare ginsenosides;

[0026] Wherein, the bacterial composition is the bacterial composition described in any one of items 2 to 5.

[0027] 7. The preparation method according to item 6, further comprising sterilizing the ginseng fermentation product.

[0028] 8. The preparation method according to item 6, wherein the ginseng fermentation product is the ginseng fermentation product according to item 1.

[0029] 9. The preparation method according to item 6, wherein the ginseng fermentation product is fermented ginseng liquid or fermented ginseng powder.

[0030] Effects of the Invention

[0031] The present invention uses Lactobacillus plantarum GBFG 61, Lactobacillus paracasei GBFG 34 and Bifidobacterium animalis GBFG 52 separated by the inventors in combination with Lactobacillus casei BL23 for fermentation of ginseng fermentation matrix, significantly improving the total content of rare ginsenosides Rk1, Rg5, Rk3 and Rh4 and the relative content of ginsenosides Rk3 and Rh4 in the obtained ginseng fermentation product, so that the ginseng fermentation product has clear and prominent anti-inflammatory effect and is not easy to cause drowsiness. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1HPLC chromatogram for determination of the contents of four rare ginsenosides in ginseng fermented powder (Example 1)

[0033] Figure 2 HPLC chromatogram for determination of the contents of four rare ginsenosides in ginseng fermented powder (Comparative Example 3)

[0034] Figure 3 Effect of ginseng fermented powder on cell survival rate

[0035] Figure 4 Effect of ginseng fermented powder on NO secretion in cells

[0036] Figure 5 Effect of ginseng fermented powder on TNF-α content in cells

[0037] Figure 6 Effect of ginseng fermented powder on IL-6 content in cells

[0038] Figure 7 Effect of ginseng fermented powder on IL-1β content in cells DETAILED DESCRIPTION

[0039] 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.

[0040] Example

[0041] The plant lactobacillus (Lactobacillus plantarum) GBFG 61 is a lactobacillus strain that produces β-glucosidase isolated and cultivated from the soil of the ginseng planting base in Fusong County, Baishan City, Jilin Province. The plant lactobacillus strain was named GBFG 61, which is deposited in the General Microbiological Center of the China Microbiological Culture Collection Administration Committee, and the deposit number is CGMCC NO: 31583. The deposit date is August 14, 2024, and the deposit address is: Institute of Microbiology, Chinese Academy of Sciences, No. 3, No. 1 Beichen West Road, Chaoyang District, Beijing; the deposit postal code of the deposit is 100101.

[0042] 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 strain 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, No. 1, Beichen West Road, Chaoyang District, Beijing; the deposit postal code of the deposit is 100101.

[0043] The animal Bifidobacterium (Bifidobacterium animalis) GBFG 52 is a strain of animal Bifidobacterium that produces 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: Institute of Microbiology, Chinese Academy of Sciences, No. 3, No. 1, Beichen West Road, Chaoyang District, Beijing; Postal code of the deposit agency: 100101.

[0044] The Lactobacillus casei BL23 was purchased from Beijing Crespo Biotechnology Co., Ltd.

[0045] The Lactobacillus plantarum Lp90 and Lactobacillus paracasei LC37 were purchased from Weikang Probiotics (Suzhou) Co., Ltd.

[0046] The Lactobacillus casei PG-LCG139 was purchased from Shandong Pingao Pharmaceutical Co., Ltd.

[0047] The animal Bifidobacterium PG-BAD260 was purchased from Shandong Pingao Pharmaceutical Co., Ltd.

[0048] Ginseng was purchased from the Chinese herbal medicine market, and other raw materials and reagents were purchased from commercial channels.

[0049] Example 1 Preparation of fermented ginseng powder rich in rare ginsenosides and having enhanced anti-inflammatory effects

[0050] Ginseng powder was mixed with 70% ethanol in a mass ratio of 1:20 to obtain ginseng water extract, and then sterilized at 121° C. for 15 min to obtain ginseng extract.

[0051] The Lactobacillus plantarum GBFG 61, Lactobacillus casei BL23, Lactobacillus paracasei GBFG 34, and Bifidobacterium animalis GBFG 52 are mixed at a dry weight ratio of 1:2:3:4 to prepare a bacterial composition, and then activated.

[0052] The activated bacterial composition was inoculated into the ginseng extract at 1% by weight, and fermented at 30° C. to 35° C. for 52 hours to obtain a fermented ginseng liquid.

[0053] The fermented ginseng liquid is filtered and centrifuged, and the obtained supernatant is vacuum freeze-dried to prepare fermented ginseng powder 1.

[0054] Example 2

[0055] Fermentation was performed as in Example 1 to prepare fermented ginseng powder 2, except that the Lactobacillus plantarum GBFG 61, Lactobacillus casei BL23, Lactobacillus paracasei GBFG 34, and Bifidobacterium animalis GBFG 52 were mixed in a dry weight ratio of 1:0.5:0.5:0.5 to prepare a strain composition.

[0056] Example 3

[0057] Fermentation was performed as in Example 1 to prepare fermented ginseng powder 3, except that the Lactobacillus plantarum GBFG 61, Lactobacillus casei BL23, Lactobacillus paracasei GBFG 34, and Bifidobacterium animalis GBFG 52 were mixed in a dry weight ratio of 1:5:5:5 to prepare a strain composition.

[0058] Comparative Example 1

[0059] The fermentation was carried out in the same manner as in Example 1 to prepare a comparative fermented ginseng powder 1, except that the Lactobacillus plantarum GBFG 61 was replaced with Lactobacillus plantarum Lp90.

[0060] Comparative Example 2

[0061] The fermentation was carried out as in Example 1 to prepare comparative fermented ginseng powder 2, except that the Lactobacillus casei BL23 was replaced by Lactobacillus casei PG-LCG139.

[0062] Comparative Example 3

[0063] The fermentation was carried out in the same manner as in Example 1 to prepare comparative fermented ginseng powder 3, except that the Lactobacillus paracasei GBFG 34 was replaced by Lactobacillus paracasei LC37.

[0064] Comparative Example 4

[0065] The fermentation was carried out in the same manner as in Example 1 to prepare comparative fermented ginseng powder 4, except that the Bifidobacterium animalis GBFG 52 was replaced by Bifidobacterium animalis PG-BAD260.

[0066] Example 4 Determination of the content of rare ginsenosides with anti-inflammatory effects

[0067] The fermented ginseng powder prepared in Examples 1-3 and Comparative Examples 1-4 were respectively taken and dissolved in methanol to prepare 80 mg / mL. 1 mL of the solution was respectively taken and filtered with a 0.45 μm microporous filter membrane to obtain the fermented ginseng powder clear solution, and the total ginsenoside content and the content of various rare ginsenosides therein were determined. The total content of ginsenosides Rk1, Rg5, Rk3 and Rh4 (wt %, based on the total ginsenoside amount as 100 wt %) and the relative contents of ginsenosides Rk3 and Rh4 (wt %, based on the total amount of ginsenosides Rk1, Rg5, Rk3 and Rh4 as 100 wt %) were calculated. The results are shown in Table 1.

[0068] The detection method of total ginsenosides 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.

[0069] The detection method of rare ginsenosides is carried out according to the method for determination of the content of rare ginsenosides in T / CNHFA 001-2021.

[0070] As an example, the HPLC chromatograms for determining the contents of ginsenosides Rk3, Rh4, Rk1 and Rg5 in the fermented ginseng powder prepared in Example 1 and Comparative Example 3 are shown in FIG. Figure 1 and Figure 2 shown.

[0071] Table 1. Content of rare ginsenosides with anti-inflammatory effects in fermented ginseng powder

[0072]

[0073] As can be seen from Table 1, when the strain combination of Lactobacillus plantarum GBFG 61, Lactobacillus casei BL23, Lactobacillus paracasei GBFG 34 and Bifidobacterium animalis GBFG52 of the present invention is selected, the content of anti-inflammatory rare ginsenosides in the obtained fermented ginseng powder is significantly increased, and the relative content of ginsenosides Rk3 and Rh4 that do not cause drowsiness is also significantly increased. This suggests that the obtained fermented ginseng powder has enhanced anti-inflammatory effects and is not easy to cause drowsiness.

[0074] Example 5 Verification of the anti-inflammatory efficacy of various fermented ginseng powders

[0075] This experiment mainly compares the fermented ginseng powder produced in Example 1 (fermented ginseng powder 1) and the fermented ginseng powder produced in Comparative Example 3 (comparative fermented ginseng powder 3) to carry out anti-inflammatory efficacy verification experiments.

[0076] 1. Cell Culture and Treatment

[0077] Mouse mononuclear macrophage cell line RAW264.7 cells were obtained from Shanghai Biotechnology Co., Ltd. and cultured in a humidified culture environment of 37°C, 95% air and 5% CO2 in DMEM complete medium supplemented with 10% FBS. When the cell density reached 90%, they were subcultured at a volume ratio of 1:3, and logarithmic phase cells were taken for subsequent experiments.

[0078] 2. Cytotoxicity Assay

[0079] The cell viability was determined by MTT assay. RAW264.7 B16 cells in the logarithmic growth phase were taken and 1×10 4 The cells were inoculated in a 96-well culture plate at a density of 10 μL and placed in a 37°C, 5% CO2 constant temperature incubator for 12 hours (6 replicate wells were set vertically for each group). The original culture medium was aspirated, and 100 μL of 200 μg / mL fermented ginseng powder sample solution was added to each well, and the cells were placed in an incubator for 24 hours. The cells were further cultured in a 37°C, 5% CO2 incubator for 24 hours. 10 μL of 5 mg / mL MTT was added to each well, and the supernatant was discarded after 4 hours. 150 μL of DMSO was added, and the OD value was measured at 490 nm to calculate the cell proliferation rate of each group.

[0080] 3. Effect of NO release

[0081] The cells in the logarithmic phase were seeded at 1×10 4The cells were inoculated in a 96-well culture plate and cultured in a 37°C, 5% CO2 incubator for 24 hours. The model group and sample group were treated with 150 μL of 1.0 μg / mL LPS, and the blank group was treated with complete medium and cultured in the incubator for 24 hours. The sample group was added with 150 μL of 200 μg / mL fermented ginseng powder sample solution, and cultured at 37°C, 5% CO2 for 24 hours. The supernatant was taken and the NO secretion was determined according to the instructions of the NO kit. The secretion of inflammatory factors TNF-α, IL-6, and IL-1β was detected using an ELISA kit according to the instructions of the kit.

[0082] 4. Results Analysis

[0083] 4.1 Effect of cell viability

[0084] RAW264.7 cells were cultured for 24 h under the action of 400 μg / mL fermented ginseng powder, and the cell survival rate was detected and calculated using the MTT method. Figure 3 Compared with the blank group, the survival rate of RAW264.7 cells treated with 200 μg / mL fermented ginseng powder 1 and comparative fermented ginseng powder 3 remained basically unchanged, indicating that the two fermented ginseng powders at this experimental concentration were non-toxic to RAW264.7 cells and could be used for subsequent experimental studies.

[0085] 4.2 Effect of fermented ginseng powder on NO secretion in RAW264.7 cells

[0086] Nitric oxide (NO) is a signaling molecule that plays a key role in cell survival and death and exhibits various pro-inflammatory effects on macrophages. The effect of fermented ginseng powder on NO release is shown in Figure 2. Figure 4 As shown. Compared with the blank group, the release of NO in the model group increased significantly after LPS stimulation, indicating that the model was successfully established and RAW264.7 cells showed inflammatory imbalance. Compared with the model group, under the treatment of 200μg / mL fermented ginseng powder, the NO concentration in the cells treated with fermented ginseng powder 1 was significantly reduced, while the NO concentration in the cells treated with fermented ginseng powder 3 remained high. This shows that fermented ginseng powder 1 has a strong effect in reducing the pro-inflammatory mediator NO and alleviating the LPS-induced inflammatory response of RAW264.7 cells.

[0087] 4.3 Effect of fermented ginseng powder on the release of TNF-α and IL-6 in RAW264.7 cells

[0088] Effects of fermented ginseng powder on the release of TNF-α and IL-6 Figure 5 , Figure 6As shown: Compared with the blank group, the release of TNF-α and IL-6 in the model group increased significantly after LPS stimulation, indicating that RAW264.7 cells had inflammatory imbalance. Compared with the model group, the levels of TNF-α and IL-6 were significantly reduced after fermented ginseng powder 1 treatment, while the effect of fermented ginseng powder 3 on reducing the levels of TNF-α and IL-6 in cells was limited, indicating that fermented ginseng powder 1 had a better anti-inflammatory effect than fermented ginseng powder 3.

[0089] 4.4 Effect of fermented ginseng powder on IL-1β release in RAW264.7 cells

[0090] Effect of fermented ginseng powder on IL-1β release Figure 7 As shown in the figure: Compared with the blank group, the IL-1β release in the model group increased significantly after LPS stimulation. Compared with the model group, the IL-1β content was significantly reduced after treatment with 200μg / mL fermented ginseng powder 1, while the comparative fermented ginseng powder 3 had limited effect on reducing the IL-1β content, indicating that fermented ginseng powder 1 has a better anti-inflammatory effect than comparative fermented ginseng powder 3.

[0091] 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.

[0092] Industrial Applicability

[0093] The present invention provides a ginseng fermentation product containing rare ginsenosides and having enhanced anti-inflammatory effect, and a preparation method and application thereof.

Claims

1. A ginseng fermented product obtained by fermenting a ginseng fermentation substrate using a microbial strain, comprising ginsenosides Rk1, Rg5, Rk3 and Rh4, which satisfies: The total content of ginsenosides Rk1, Rg5, Rk3 and Rh4 is ≥ 50% by weight, with the total ginsenosides in the ginseng fermented product being 100% by weight; and Among the ginsenosides Rk1, Rg5, Rk3 and Rh4, the total content of ginsenosides Rk3 and Rh4 is ≥30 wt%, preferably ≥35 wt%, with the total amount of the ginsenosides Rk1, Rg5, Rk3 and Rh4 being 100 wt%.

2. A bacterial composition, which consists of Lactobacillus plantarum, Lactobacillus casei, Lactobacillus paracasei and Bifidobacterium animalis; 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 GGMCCNO: 31583 and a deposit date of August 14, 2024; The Lactobacillus paracasei is Lactobacillus paracasei GBFG 34, which is deposited in the General Microbiological Center of China Microbiological Culture Collection Administration, with a deposit number of GGMCC NO: 31581 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; and The Lactobacillus casei is Lactobacillus casei BL23.

3. The bacterial composition according to claim 2, which can be used to ferment ginseng fermentation matrix to produce rare ginsenosides.

4. The bacterial composition according to claim 2, wherein The dry weight ratio of Lactobacillus plantarum, Lactobacillus casei, Lactobacillus paracasei and Bifidobacterium animalis is 1:0.5-5:0.5-5:0.5-5.

5. A method for preparing a ginseng fermented product, comprising inoculating a bacterial composition into a ginseng fermentation substrate, and fermenting at 30-35° C. for 48-58 hours, preferably 50-55 hours, more preferably 52 hours, to obtain a ginseng fermented product containing rare ginsenosides; in, The bacterial composition is the bacterial composition according to any one of claims 2 to 5. The preparation method according to claim 5 , further comprising sterilizing the ginseng fermentation product.

7. The preparation method according to claim 5, wherein: The ginseng fermented product is the ginseng fermented product according to claim 1.

8. The preparation method according to claim 5, wherein The ginseng fermentation product is fermented ginseng liquid or fermented ginseng powder.

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