Investigation of the Antibacterial Activity of Tumeric Powder Fermented by Lactobacillus spp. Against Cutibacterium acnes
Keywords:
antibacterial activity, Curcuma longa, Cutibacterium acnes, Lactobacillus, semi-solid fermentation, tumeric powderAbstract
Fermentation technology of turmeric powder (TP) with microorganisms, such as Lactobacillus spp., that treat dermatological conditions, particularly those related to Cutibacterium acnes, presents a promising research direction. This study aimed to screen the anti-C. acnes activity of TP in both non-fermented and fermented turmeric powder with individual Lactobacillus spp.. TP was incubated with pectinase enzyme for 1 hour, 3 hours, and 5 hours, and subsequently fermented with Lactobacillus reuteri, Lactobacillus plantarum, and Lactobacillus casei at concentrations of 0.1%, 0.5%, 1,0%, 2,0%, and 3,0% for 24, 48, and 72 hours. The TP samples were extracted with 96,0% ethanol using cold soaking combined with ultrasound, and their antibacterial activity against C. acnes was evaluated. The results demonstrated that, compared to original TP, TP incubated with 30.000 U/g pectinase enzyme in acetate buffer (pH 5,0, 50°C) for 1 hour and then fermented with 3,0% L. casei for 48 hours, exhibits a better anti-C. acnes activity, with a 32 times reduction in the minimum inhibitory concentration (MIC = 32 μg/mL). Thus, the anti-C. acnes activity was significantly improved after fermentation by L. spp., especially 3,0% L. casei for 48h.
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