Antioxidant and Antimicrobial Effects of Fermented Tumeric (Curcuma longa L.)

Tumeric (Curcuma longa L.) belongs to the ginger (Zingiberaceae) and is yellowish and spicy ingredient for curry and has been treated as a medicinal herb for its strong anti-inflammatory function. The curcumin in turmeric is one of flavonoid with various beneficial functions such as anti-oxidant, antimicrobial activities and tonic effect (1). In this study, tumeric powder was fermented using Lactobacillus plantarum (2%, w/v) for 3 days at 37 °C to increase its curcumin content, antioxidant activity, and anti-microbial effect. Fermented turmeric was analyzed its curcumin content by HPLC analysis, antioxidant effect via DPPH radical scavenging activity, and the antimicrobial effect using agar diffusion method. The analysis results revealed that fermented tumeric with Lactobacillus plantarum contained a 11% higher curcumin content (22.8 mg/100 g dried weight) and a 3.1 times stronger DPPH radical scavenging activity compared to no fermented tumeric. Fermented tumeric also inhibited the growth of food poisoning bacteria such as Escherichia coli, Bacillus cereus, and Staphylococcus aureus. Especially Staphylococcus aureus and Bacillus cereus were strongly inhibited by treatment of fermented turmeric with the clear zone of 25.3˜28.6 mm.

[1] Hae-Yeon Choi. J. Korean Soc Food Sci Nutr. 2009. 38: 1202 – 1209