Solid-state fermentation by Trichoderma viride for enhancing phenolic content, antioxidant and antimicrobial activities in ginger.

This is the first report to investigate the optimal physiological conditions of solid-state fermentation (SSF) of ginger by Trichoderma viride for enhancing its phenolic content and antioxidant capacity. In addition, the phenolic compounds of fermented ginger could be potentially used as a dietary adjunct and an antibacterial agent.