Table 2. The content of ginsenosides in yakju with water extracts of fermented ginseng sprouts (mg%)

Sample1)	Rg1	Rb1
Con	ND2)	ND
We	0.05±0.013)a4)	0.01±0.00a
Lb	0.16±0.02b	0.05±0.01b
Ef	0.25±0.04c	0.08±0.01c

Con, Yakju made without ginseng sprouts; We, Yakju made with water extracts of ginseng sprouts; Lb, Yakju made with extracts of ginseng sprouts fermented by Lactobacillus bulgaricus; Ef, Yakju made with extracts of ginseng sprouts fermented by Enterococcus faecalis.
Not detected.
All values are mean±SD (n=3).
Means with different superscript letters in the same column are significantly different at p⟨0.05 by Duncan’s multiple range test. a⟨b⟨c.