Bioactive Components, Nutritional Properties, and Antimicrobial Activities of Non-Fermented and Fermented Seeds of Vitis vinifera
The fermented and non-fermented seed powder of Vitis vinifera, a herbaceous plant with numerous biological
activities was investigated in this study. The pH, in vitro antimicrobial assay against Staphylococcus aureus, Escherichia
coli, and Candida albicans, phytochemical, proximate compositions were screened, while the active compounds of the
fermented sample were further evaluated by High-performance liquid chromatography (HPLC). A decline in pH from 6.2 to
3.6 was recorded during fermentation for 14 days.