Isolation of probiotic bacteria from turmeric (Curcuma longa Linn.) and its application in enriched beverages

The purpose of this study is to obtain lactic acid bacteria (LAB) from fresh turmeric rhizomes that could be used as starter culture with the ability to ferment turmeric and to investigate its influence on total phenolic content (TPC) and antioxidant activity. Three LAB strains, namely Enterococcus faecium, Lactococcus lactis subsp. lactis, and Lactobacillus plantarum, were isolated from turmeric rhizomes. These microorganisms showed similar characteristics as probiotic organisms. The TPC of fermented turmeric beverages was measured using the Folin–Denis reagent method, while the antioxidant activity assays were quantified by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and ferric reducing antioxidant power assay. This study confirms that bacteria isolated from turmeric can be used as starter. Moreover, fermentation time and LAB lead to dominant amount of TPC and that they have high levels of antioxidant activities.