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

<div>(a) 1% agarose gel electrophoresis after amplification using 2 pairs of oligonucleotides of the isolates (OM4, OM5, OM13, OM15, OM17, OM18, OM19, and OM20). MW: molecular weight. (b) The electrophoretic profile on agarose gel (1%) obtained using the fibE-specific primers to each species of <i>Bacillus</i>: SM3, S23, and SM40.</div>

International Journal of Microbiology

fig7

Figure 7

Figure 7: Synergic Involvements of Microorganisms in the Biomedical Increase of Polyphenols and Flavonoids during the Fermentation of Ginger Juice 