This study compared the contents of low molecular ginsenoside according to fermentation process in low grade fresh ginseng. Low grade fresh ginseng was directly inoculated with a 24 h seed culture of $Bifidobacterium$ Longum B6., $Lactobacillus$ $casei$., and incubated at $36^{circ}C$ for 72 h. $Bifidobacterium$ Longum B6 was specifically was found to show the best growth on $3,255{ imes}10^6;CFU/m{ell}$ after 48 h of fermentation. The content of ginsenoside Rb1, Re and Rd were decreased with the fermentation but ginsenoside Rh2 and Rg2 increased after fermentation process. In the case of low molecular ginsenoside conversion yields were 56.07% of Rh2, 12.03% of Rg3 and 77.11% of Rg2, respectively. In addition, compound-K was irregular conversion yield as long as 72 h of fermentation. This results indicate that fermentation process could increase the low molecular ginsenoside in low grade fresh ginseng.