Lactic acid bacteria as an adjunct starter culture in the development of metabiotic functional turmeric (Curcuma longa Linn.) beverage.

Abstract

Turmeric (Curcuma longa) is a highly nutritious rhizomatous herbaceous plant with remarkable chemical composition and biologically active compounds. This study aimed to evaluate the turmeric, ginger and lemon blend as a fermentable substrate by lactic acid bacteria to develop a fermented nondairy beverage. Results showed that turmeric blend (turmeric 2% w/v, ginger 1.5% v/v, 5% v/v) was an excellent matrix for lactic acid bacteria growth and fermentation dramatically increased total phenolic, flavonoid content and antioxidants capacities impacting the color and sensory properties. Moreover, the formulated fermented turmeric blend was stable for more than 90 days at 4 °C with a healthy bacterial population and nutraceutical stability. Turmeric beverage also inhibited the growth of Caco-2 and MOLT 4 cancerous cell lines in a dosage and time-reliant manner. This way, lactic acid fermentation can be considered as an appropriate tool for developing turmeric based novel bio-intervention with enhanced bioactivity and antagonistic efficacy against recurring food-borne pathogen in this post-antibiotic era.