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

<div>(a) PCA of isolates with one enzymatic activity: proteolytic (ProAc), cellulolytic (CelAc), amylolytic (AmyAc), and pectinolytic (PecAc). (b) PCA of isolates with one enzymatic activity (Act1), 2 enzymatic activities (Act2), 3 enzymatic activities (Act3), and 4 enzymatic activities (Act4): PCA: principal component analysis. RM1 to 44: isolates 1 to 44.</div>

International Journal of Microbiology

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Figure 5

Figure 5: Synergic Involvements of Microorganisms in the Biomedical Increase of Polyphenols and Flavonoids during the Fermentation of Ginger Juice 