Investigation of the Antibacterial Activity of Tumeric Powder Fermented by Lactobacillus spp. Against Cutibacterium acnes

Abstract

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.