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

<div>Bioincrease of polyphenol (a) and flavonoids (b) during the fermentation of ginger juice from a sweet sample (SS) and nonsugar added sample (SNS). T0: first day, T1: fourth day after fermentation, T2: eighth day after fermentation, T3: twelfth day after fermentation, T4: sixteenth day after fermentation, and T5: twentieth day after fermentation.</div>

International Journal of Microbiology

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Figure 3

Figure 3: Synergic Involvements of Microorganisms in the Biomedical Increase of Polyphenols and Flavonoids during the Fermentation of Ginger Juice 