The distillate of ginger by-product was utilized after the extraction of essential oil as the raw material, and ginger distillate fermented by Lactobacillus plantarum (Lp) and Lactobacillus acidophilus (La) was compared and analyzed to observe the changing patterns of the fermentation characteristics (pH, total acid), total phenols, total flavonoids, gingerol compounds, and antioxidant activities. The results showed that both strains exhibited good growth in the ginger distillate, and Lp fermented better, with the total acid content of 2.89 g/kg at 24 h. The contents of total phenols, flavonoids, and 6-gingerol in Lp and La fermentation broth all decreased first and then increased, and their contents at the end of fermentation were all lower than that of the original ones, whereas the level of zingerone had no significant change. During fermentation, in addition to the ABTS radical scavenging rate, the antioxidant activities of Lp and La fermentation broth (DPPH radical scavenging rate, ·OH scavenging rate, nitroso scavenging rate, reducing power, and total antioxidant capacity) were all elevated. Correlation analysis suggested that the antioxidant activity was significantly correlated with the contents of 6-gingerol, 8-gingerol, 6-shogaol, total phenols, and total flavonoids (P<0.05). The results revealed that Lactobacillus fermentation could effectively utilize nutrients in ginger distillate and improve antioxidant activities, among which L. plantarum fermented better.
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