Synergic Involvements of Microorganisms in the Biomedical Increase of Polyphenols and Flavonoids during the Fermentation of Ginger Juice

<div>Determination of pH, titratable acidity, and alcohol content of ginger wine. (a) Evaluation of pH during fermentation of ginger. (b) Titratable acidity: days 1, 2, 3, 4, 5, 6, and 7. (c) Alcohol content of different samples. E1, 2, 3, 4, 5, and 7-7j: samples collected after the seventh day. E1, 2, 3, 4, 5, and 7-20j: samples collected after the 20<sup>th</sup> day.</div>

International Journal of Microbiology

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Figure 2: Synergic Involvements of Microorganisms in the Biomedical Increase of Polyphenols and Flavonoids during the Fermentation of Ginger Juice 