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

This article focuses on the development and evaluation of a lactic acid fermented nondairy beverage made from a turmeric (Curcuma longa), ginger, and lemon blend as a substrate for functional lactic acid bacteria (LAB). The study demonstrated that fermentation significantly enhanced the beverage's total phenolic and flavonoid content, antioxidant capacity, and sensory properties, while maintaining viable LAB populations above recommended levels for over 90 days of refrigerated storage. The fermented turmeric beverage exhibited antimicrobial activity against several foodborne pathogens and showed dose- and time-dependent antiproliferative effects against colorectal carcinoma (Caco-2) and acute lymphoblastic leukemia (MOLT-4) cancer cell lines in vitro. These findings suggest that lactic acid fermentation of turmeric-based plant matrices can produce a stable, functional beverage with potential health benefits, offering a nondairy alternative suitable for lactose-intolerant and vegan consumers.