Table 5
Total phenol and flavonoid contents of the fermented ginger

Samples	Total phenol contents (mg GAE/g)	Total flavonoid contents (mg NE/100 g)
Ginger medium	38.92±0.25^a1)	634.42±2.2^a
Ginger fermented with Leuconostoc mesenteroides	29.14±0.24^b	630.38±1.5^a
Ginger fermented with Lactobacillus brevis	30.63±0.44^b	628.43±2.3^a
Ginger fermented with Streptococcus thermophilus	34.15±0.21^ab	631.88±3.7^a
Ginger fermented with Lactobacillus acidphilus	33.67±0.52^ab	630.12±1.1^a

Means±SD (n=3) in a column followed by same letter are not significantly different by Duncan’s multiple range test (p<0.05).