Table 4
Contents of 6-gingerol and 6-shogaol

Samples	Contents (μg/g)
	6-gingerol	6-shogaol
	Ginger medium	404.8±2.9	ND2)
Ginger fermented with Leuconostoc mesenteroides	86.2±1.6a1)	149.4±1.5b
Ginger fermented with Lactobacillus brevis	92.5±2.2a	128.8±0.7b
Ginger fermented with Streptococcus thermophilis	75.6±1.5b	173.8±0.9a
Ginger fermented with Lactobacillus acidphilus	71.1±1.9b	196.4±1.1a

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