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

Figure 6

PCA of isolates with interesting percentage of enzymatic activities: proteolytic, cellulolytic, amylolytic, and pectinolytic. PCA: principal component analysis. RM1 to 44: isolates 1 to 44.