It was studied that which components of the ginseng are related to the effects that accelerate Saccharomyces division by comparing the influences of ginseng powder, alcohol extracts of ginseng, and linoleic and stearic acids which are known as the ginseng components on the division. The addition of ginseng powder and alcohol extracts of ginseng to the glucose agar medium marked the conspicuous increases of the division of Saccharomyces: 44% increase by 0.1% powder, 53% increase by 0.05% alcohol extracts. Also, the addition of the fatty acids of less than 0.0008% marked the considerable increases of the division: 22% increase by 0.0008% linoleic acid, 31% increase by 0. 00016% linoleic acid, 12% increase by 0.0008% stearic acid. Therefore it can be concluded that a proper amount of those fatty acids contained in the ginseng has a definite effect on the acceleration of Saccharomyces division.