Functional components and antioxidant activity were improved in ginger fermented by Bifidobacterium adolescentis and Monascus purpureus

Microbial fermentation, a widely used food processing technology, enhanced the biological activity and nutritional profile of raw materials. The impact of fermentation by Bifidobacterium adolescentis and Monascus purpureus on the functional components and antioxidant activity of ginger was investigated. The results showed that ginger fermented by the two strains notably increased the content of gingerol, total flavonoids, and total polyphenols, and enhanced its antioxidant capacity as measured by various assays such as DPPH, ABTS, and FRAP. The active components and antioxidant capacity were superior in ginger fermented by M. purpureus compared to B. adolescentis. The comparison of organic acid components demonstrated that the content of lactic acid and succinic acid was increased in ginger fermentation by B. adolescentis, while that of acetic acid, fumaric acid and citric acid was increased in ginger fermentation by M. purpureus. The Pearson correlation analysis showed a positive relation between the content of gingerol, total flavonoids, and total polyphenols, Monascus pigments, Monacolin K, and antioxidant capacity. Therefore, fermentation has the potential to enhance the functional components and antioxidant activity of ginger. This study might have implications for the development of ginger-based products and the theoretical basis for the deep processing of ginger. [Display omitted] •Antioxidant activity was improved in ginger fermented by Monascus or Bifidobacterium.•Active materials and antioxidant ability of ginger fermented by Monascus were better.•Positive relation was found between gingerol, TFC, TPC, MPs, MK, DPPH, ABTS and FRAP.