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

Figure 4

Illustration of some enzymatic activities carried out on isolates from ginger wine. (a) Proteolytic activity. (b) Cellulolytic activity. (c) Amylolytic activity. (d) Pectinolytic activity. RM1, 2, 3, 8, 9, and 10: isolates.

(a)

(b)

(c)

(d)