Synergic Involvements of Microorganisms in the Biomedical Increase of Polyphenols and Flavonoids during the Fermentation of Ginger Juice
Joint Authors
Ibala Zamba, Armel
Nguimbi, Etienne
Kayath, Christian Aimé
Mokémiabeka, Saturnin Nicaise
Opa-Iloy, Meddy
Elenga Wilson, Paola Sandra
Kaya-Ongoto, Moïse Doria
Mouellet Maboulou, Rodd Jurah
Source
International Journal of Microbiology
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-12, 12 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-08-01
Country of Publication
Egypt
No. of Pages
12
Main Subjects
Abstract EN
Steered fermentation by microorganisms gives great added value in the nutritional quality of local food.
Ginger rhizome naturally contains a myriad of bioactive compounds including polyphenol and flavonoids.
The aim of this work was to ferment the ginger juice, to evaluate the biochemical parameters of ginger wine, and to understand the involvement of microorganisms in the bioincrease of polyphenol compounds.
Titratable acidity and pH values were determined and showed that pH is around 1.6 at the end of the fermentation when the acidity is around 6.431 g/L.
Using colorimetric assay, the total polyphenolic and flavonoid compounds were evaluated throughout the fermentation.
The variation of the polyphenol and flavonoid concentrations of the unsweetened sample was around 10.18 to 14.64 mg Eq AG/g and 1.394 to 2.224 mg Eq Cat/g Ms, but those from the sweet sample were around 10.82 to 18.34 mg Eq AG/g Ms and 1.311 to 2.290 mg Eq Cat/g.
Using one-step PCR, multiplex techniques with specific primers, with yeast-like phenotype 27.27% (6), have been assigned among 22 isolates to Saccharomyces cerevisiae.
By using PCR multiplex techniques, Bacillus licheniformis, Bacillus pumilus, Bacillus safensis, and Saccharomyces cerevisiae have been identified.
Together with Saccharomyces cerevisiae, we showed that Bacillus sp.
are able to secrete enzymatic landscape with some activities up to 50% including cellulase, amylase, pectinase, and protease.
American Psychological Association (APA)
Kayath, Christian Aimé& Ibala Zamba, Armel& Mokémiabeka, Saturnin Nicaise& Opa-Iloy, Meddy& Elenga Wilson, Paola Sandra& Kaya-Ongoto, Moïse Doria…[et al.]. 2020. Synergic Involvements of Microorganisms in the Biomedical Increase of Polyphenols and Flavonoids during the Fermentation of Ginger Juice. International Journal of Microbiology،Vol. 2020, no. 2020, pp.1-12.
https://search.emarefa.net/detail/BIM-1172296
Modern Language Association (MLA)
Kayath, Christian Aimé…[et al.]. Synergic Involvements of Microorganisms in the Biomedical Increase of Polyphenols and Flavonoids during the Fermentation of Ginger Juice. International Journal of Microbiology No. 2020 (2020), pp.1-12.
https://search.emarefa.net/detail/BIM-1172296
American Medical Association (AMA)
Kayath, Christian Aimé& Ibala Zamba, Armel& Mokémiabeka, Saturnin Nicaise& Opa-Iloy, Meddy& Elenga Wilson, Paola Sandra& Kaya-Ongoto, Moïse Doria…[et al.]. Synergic Involvements of Microorganisms in the Biomedical Increase of Polyphenols and Flavonoids during the Fermentation of Ginger Juice. International Journal of Microbiology. 2020. Vol. 2020, no. 2020, pp.1-12.
https://search.emarefa.net/detail/BIM-1172296
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1172296