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

Table 1

Primers used in this work.

Oligo names	5’----3’	Size (pb)	Targeted species	References
For group 1 Bacillus identification
Ba.IdMa-F	GCGCAGTCCGTGCCTTACGGCGT	828	B. amyloliquefaciens	[19]
Ba.IdMa-R	TTACTGAGCTGCCGCCTGTACG
Bl.Id.Ma-F	GCGCAAACCGTTCCTTACGGCAT	825	B. licheniformis
Bl.Id.Ma-R	TTATTGAGCGGCAGCTTCGAC
Bs.Id.Ma-F	GCGCAATCTGTTCCTTATGGCAT	835	B. subtilis
Bs.Id.Ma-R	TTATTGTGCAGCTGCTTGTACGTTGA
Bp.Id.Ma-F	GCACAAACCGTCCCTTATGGAAT	828	B. pumilus
Bp.Id.Ma-R	TTAGTTAGAAGCCGCTTGAGCG
Bm.Id.Ma-F	GCGCAATCTGTTCCTTACGGCAT	837	B. mojavensis
Bm.Id.Ma-R	TTATTGTGCAGCTGCCTGCAC
Bsa.Id.Ma-F	GCACAAACCGTCCCTTATGGAAT	828	B. safensis
Bsa.Id.Ma-R	TTAGTTAGAAGCCGCTTGAACGTTG
Bat.Id.Ma-F	GCTCAGTCA GTACCTTATG GCAT	828	B. atrophaeus
Bat.Id.Ma-R	TTATTGCGCTGCTGCCTGAACG
Bal.Id.Ma-F	GGTCAAAGCGTCCCTTATGGTA	828	B. altitudinis
Bal.Id.Ma-R	TTATCGTGCAGCTTTTTGTAC
For yeast identification
Sbay F1	GCTGACTGCTGCTGCTGCCCCCG	275	Saccharomyces bayanus	[20]
Sbay R1	TGTTATGAGTACTTGGTTTGTCG
Scer F2	GCGCTTTACATTCAGATCCCGAG	150	Saccharomyces cerevisiae
Scer R2	TAAGTTGGTTGTCAGCAAGATTG
Sarb_F1	GGCACGCCCTTACAGCAGCAA	349	Saccharomyces arboricolus
Sarb_R2	TCGTCGTACAGATGCTGGTAGGGC
Skud_F2	ATCTATAACAAACCGCCAAGGGAG	660	Saccharomyces kudriavzevii
Skud_R1	CGTAACCTACCTATATGAGGGCCT
Smik_F1	ACAAGCAATTGATTTGAGGAAAAG	508	Saccharomyces mikatae
Smik_R1	CCAGTCTTCTTTGTCAACGTTG
Spar_F7	CTTTCTACCCCTTCTCCATGTTGG	739	Saccharomyces paradoxus
Spar_R7	CAATTTCAGGGCGTTGTCCAACAG