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Abstract
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 Bifidobacteriumlongum as the starter in three ginger samples. DPPH scavenging was on average 70%, with free radical anion scavenging and peroxide removal effects of 30.6% and 43.7%, respectively. The product acceptance survey showed that the 100% fermented juice without a mixture with non-fermented ginger juice obtained the highest score in overall performance. The lactic-fermented Vanoverberghia and Hedychium ginger species retained an antioxidant activity and DPPH scavenging activity of on average 70%. This study may suggest a new way of ginger food processing with high functionality. Also, it may help to popularize the growing and processing of endemic ginger plants in Taiwan.