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To improve the health benefits of ginseng flower buds via microbial fermentation, we evaluated the ginsenoside content and in vitro immune-stimulating activities. The flower buds were grouped as control (non-fermented) and those fermented by Bacillus subtilis (FBS), Lactobacillus plantarum (FLP), Lactobacillus casei (FLC), Candida utilis (FCU), Saccharomyces cerevisiae strain CHY1011 (FY1), S. cerevisiae...
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