Table 1. Biotransformation of ginsenoside by lactic acid bacteria

Strains	Transformation pathways	Optimum conditions	References
Lactobacillus brevis LH8	Rd → F2 → CK	Cell-free enzyme: pH 6.0, 30°C, 72h	Quan et al. (2008)
Leuconostoc citreum LH1	Rb1 → Rd, gypenoside XVII → F2 → CK	Cell-free enzyme: pH 6.0, 30°C, 72h	Quan et al. (2011)
Lactobacillus plantarum G1	Rb1 → Rd	Cell-free enzyme: pH 6.0, 40°C, 120m	Kim et al. (2014)
Lactobacillus paralimentarius LH4	Rb1 → Rd, gypenoside XVII → F2 → CK	Cell-free enzyme: pH 6.0, 30°C, 72h	Quan et al. (2013)
Lactobacillus pentosus 6105	Rb1 → Rd, gypenoside XVII → F2 → CK	Cell-free enzyme: pH 6.0, 37°C, 72h	Kim et al. (2012)
Lactobacillus brevis TDK-D57	Rb1 → Rd → F2 → CK	Fermentation: 30°C, 9~20d	Yi et al. (2012)
Lactobacillus helveticus & Pediococcus pentosaceus	Rb1 → Rd → Rg3 → Rh2; Re → Rg1 → Rh1	Fermentation: 37°C, 7d	Palaniyandi et al. (2018)
Leuconostoc mesenteroides YLB8	Rb1, Rb2 → Rg3; Re → Rg1	Fermentation: 30°C, 3d	Shim et al. (2014)
Lactobacillus plantarum KCCM 11613P	Rb2, Rb3 → Rd	Fermentation: 37°C, 24h	Jung et al. (2019)
Leuconostoc mesenteroides WiKim19, Pediococcus pentosaceus WiKim20	Rb1 → Rg3, Rg5	Fermentation: 30°C, 7d	Park et al. (2017)
Lactobacillus brevis FR-B	Rb1 → Rd, gypenoside XVII → F2 → CK	Fermentation: 30°C, 5d	Yoo et al. (2018)
Lactobacillus rhamnosus GG	Rb1 → Rd	Whole-cell biocatalysis: 2% cellobiose, pH 6.0, 40°C, 4d	Ku et al. (2016)
Leuconostoc paramesenteroides KFRI 690	Rb1 → CK	Whole-cell biocatalysis	Park et al. (2012)