| lactic fermentation and antioxidant activity of zingiberaceae plants in taiwan. | the present study evaluated functional properties of lactic-fermented ginger products. three zingiberaceae species were used as the substrate for fermentation using three lactic acid bacteria. the fermentation process ended 35-40 h after inoculation and reached a ph value of 3.5-4.0. total antioxidant performances were 68-75%, and were best observed using bifidobacterium longum as the starter in three ginger samples. dpph scavenging was on average 70%, with free radical anion scavenging and pero ... | 2009 | 18946800 |