Ginseng are native traditional herbs, which exhibit excellentpharmacological activities. Probiotic Lactobacillus helveticusKII13 and Pediococcus pentosaceus strain KID7 were used forginsenoside transformation by fermenting crude ginseng extractto enhance minor gisenoside content. Thin-layer chromatography(TLC) analysis of fermented ginseng extract showed that theminor ginsenosides Rg3, Rh1, and Rh2 were main productsafter 5 days of fermentation. HPLC analysis was performed toquantify the major and minor ginsenosides. The Rg3 peakappeared on the 3rd day while the appearance of Rh2 peak andRh1 peak were observed on the 5th day. The co-culture of L. helveticus KII13 and P. pentosaceus KID7 converted majorginsenosides (Rb1 and Rg1) into minor ginsenosides (Rg3,Rh2, and Rh1).