Table 6
ABTS and DPPH radical scavenging activites of the fermented ginger

Samples	Scavenging activity of ABTS radical (%)	Scavenging activity of DPPH radical (%)
Ginger medium	65.43±1.23^b1)	68.68±2.12^b
Ginger fermented with Leuconostoc mesenteroides	88.11±2.86^a	80.55±0.86^a
Ginger fermented with Lactobacillus brevis	90.82±1.22^a	80.98±2.58^a
Ginger fermented with Streptococcus thermophilus	101.32±1.45^a	89.41±2.09^a
Ginger fermented with Lactobacillus acidphilus	96.44±0.67^a	87.89±2.76^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).