Synergic Involvements of Microorganisms in the Biomedical Increase of Polyphenols and Flavonoids during the Fermentation of Ginger Juice
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...
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | International Journal of Microbiology |
| Online Access: | http://dx.doi.org/10.1155/2020/8417693 |
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| author | Christian Aimé Kayath Armel Ibala Zamba Saturnin Nicaise Mokémiabeka Meddy Opa-Iloy Paola Sandra Elenga Wilson Moïse Doria Kaya-Ongoto Rodd Jurah Mouellet Maboulou Etienne Nguimbi |
| author_facet | Christian Aimé Kayath Armel Ibala Zamba Saturnin Nicaise Mokémiabeka Meddy Opa-Iloy Paola Sandra Elenga Wilson Moïse Doria Kaya-Ongoto Rodd Jurah Mouellet Maboulou Etienne Nguimbi |
| author_sort | Christian Aimé Kayath |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-56511d9d2d5a45edb5e3271fd4d76a4b |
| institution | Kabale University |
| issn | 1687-918X 1687-9198 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Microbiology |
| spelling | doaj-art-56511d9d2d5a45edb5e3271fd4d76a4b2025-02-03T06:46:40ZengWileyInternational Journal of Microbiology1687-918X1687-91982020-01-01202010.1155/2020/84176938417693Synergic Involvements of Microorganisms in the Biomedical Increase of Polyphenols and Flavonoids during the Fermentation of Ginger JuiceChristian Aimé Kayath0Armel Ibala Zamba1Saturnin Nicaise Mokémiabeka2Meddy Opa-Iloy3Paola Sandra Elenga Wilson4Moïse Doria Kaya-Ongoto5Rodd Jurah Mouellet Maboulou6Etienne Nguimbi7Laboratoire de Biologie Cellulaire et Moléculaire (BCM), Faculté des Sciences et Techniques, Université Marien Ngouabi, BP. 69, Brazzaville, CongoInstitut National de Recherche en Sciences Exactes et Naturelles (IRSEN), Avenue de l’Auberge Gascogne, BP. 2400, Brazzaville, CongoLaboratoire de Biologie Cellulaire et Moléculaire (BCM), Faculté des Sciences et Techniques, Université Marien Ngouabi, BP. 69, Brazzaville, CongoLaboratoire de Biologie Cellulaire et Moléculaire (BCM), Faculté des Sciences et Techniques, Université Marien Ngouabi, BP. 69, Brazzaville, CongoLaboratoire de Biologie Cellulaire et Moléculaire (BCM), Faculté des Sciences et Techniques, Université Marien Ngouabi, BP. 69, Brazzaville, CongoLaboratoire de Biologie Cellulaire et Moléculaire (BCM), Faculté des Sciences et Techniques, Université Marien Ngouabi, BP. 69, Brazzaville, CongoLaboratoire de Biologie Cellulaire et Moléculaire (BCM), Faculté des Sciences et Techniques, Université Marien Ngouabi, BP. 69, Brazzaville, CongoLaboratoire de Biologie Cellulaire et Moléculaire (BCM), Faculté des Sciences et Techniques, Université Marien Ngouabi, BP. 69, Brazzaville, CongoSteered 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.http://dx.doi.org/10.1155/2020/8417693 |
| spellingShingle | Christian Aimé Kayath Armel Ibala Zamba Saturnin Nicaise Mokémiabeka Meddy Opa-Iloy Paola Sandra Elenga Wilson Moïse Doria Kaya-Ongoto Rodd Jurah Mouellet Maboulou Etienne Nguimbi Synergic Involvements of Microorganisms in the Biomedical Increase of Polyphenols and Flavonoids during the Fermentation of Ginger Juice International Journal of Microbiology |
| title | Synergic Involvements of Microorganisms in the Biomedical Increase of Polyphenols and Flavonoids during the Fermentation of Ginger Juice |
| title_full | Synergic Involvements of Microorganisms in the Biomedical Increase of Polyphenols and Flavonoids during the Fermentation of Ginger Juice |
| title_fullStr | Synergic Involvements of Microorganisms in the Biomedical Increase of Polyphenols and Flavonoids during the Fermentation of Ginger Juice |
| title_full_unstemmed | Synergic Involvements of Microorganisms in the Biomedical Increase of Polyphenols and Flavonoids during the Fermentation of Ginger Juice |
| title_short | Synergic Involvements of Microorganisms in the Biomedical Increase of Polyphenols and Flavonoids during the Fermentation of Ginger Juice |
| title_sort | synergic involvements of microorganisms in the biomedical increase of polyphenols and flavonoids during the fermentation of ginger juice |
| url | http://dx.doi.org/10.1155/2020/8417693 |
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