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The physiological effect of the bioactive compound as a natural antioxidant can inhibit the pathogenesis of various diseases involving oxidative reactions. Increase public awareness of healthy living, encourage greater demand for healthy foods that provide health advantages to the body. As a useful beverage, guava juice extract (Psidium guajava) fermented by SCOBY as a candidate source of potential in enhancing body immunity. The goal of this research was to assess changes in total polyphenol concentration and free radical inhibitors based on the duration of fermentation of guava juice extract fermented by SCOBY. The research design of fermented guava extract formulation using Completely Randomized Design (CRD), with the treatment being studied was a variation of fermentation time 0 to 12 days, with SCOBY culture at 10% w/v and sucrose 10% w/v as carbon sources. According to the results, differing fermentation periods had a substantial effect on total phenolic concentration. (TPC) and free radical inhibitory activity, as well as other characteristics. The longer the fermentation can increase the total phenolic concentration, total acid, free radical inhibitory activity, and reduce flavonoids and pH. The optimum conditions were obtained based on the 2.2-Diphenyl-1-picrylhydrazyl radical scavenging (DPPH) assay, the inhibition of 2(2-Azino-bis(3 ethylbenzothiazoline-6-sulfonic acid (ABTS) activity and the greatest overall phenolic concentration (TPC) was obtained at 10 days fermentation with DPPH scavenging activity 94.49%, highest ABTS scavenging activity 55.25%, TPC of 1,35 mg GAE/mL, Total flavonoid 254 ppm. [ABSTRACT FROM AUTHOR]

Several members of lactic acid bacteria (LAB) are known to have the ability to produce exopolysaccharides (EPS) for industrial applications. The limited information on the uniqueness of EPS produced by LAB needs to be overcome by integrative compound profiling. This study aims to investigate the exopolysaccharide production and characterization of Leuconostoc pseudomesenteroides B367. The bacterial strain was cultivated in MRS-based media consisting of different carbon sources, i.e., glucose and sucrose, at the concentration of 10% to understand the requirement for high amounts of EPS production. The precipitation method was applied to separate the biomass of microbial cells and metabolite containing the EPS. A large molecule (>12.5 kDa) was obtained by applying the membrane dialysis. The EPS obtained in this study was then further characterized for the infrared spectra and the morphological structures. We confirmed in this study that the carbon source type affects the growth of strain B367 as well as the EPS production. Sucrose doubles the EPS production (9.2 g/L dried EPS) compared to the glucose-based medium (4.5 g/L dried EPS). The scanning microscopic observation confirmed the irregular porous surface of EPS derived from the bacterial strain. The FTIR analysis demonstrated different profiles represented by the peaks of infrared spectra of EPS obtained through glucose-and sucrose-based media cultivation. [ABSTRACT FROM AUTHOR]

Instant and poured beverages produced from the fermentation of nixtamalized corn (Zea mays indentata) by Bifidobacterium sp. have potential use as a source of natural folates. The fermentation process was performed on nixtamalized yellow and white corns using corn inoculum of Bifidobacterium bifidum and Bifidobacterium breve of 40% (w/w, dissolved protein) at 37 °C for 16 hours in order to yield biomasses of A, B, C, and D, respectively. The best biomass was further conducted by instanizing and pouring based on dissolved protein. The result of experimental activity showed that the best fermentation achieved by biomass B and biomass C was nixtamalized yellow corn using B. breve and nixtamalized white corn using B. bifidum, respectively. On instanizing process yielded fermented instant beverage from nixtamalized yellow corn (BI) and fermented instant beverage from nixtamalized white corn (CI) with compositions of folic acid of 297.72 and 213.85 µg/mL, dissolved protein of 0.36 and 0.29 mg/mL, total sugars of 84.00 and 9.01 mg/mL, reducing sugars of 22.03 and 13.07 mg/mL, total solids of 10.12 and 9.01 %, N-Amino of 0.13 and 0.14 mg/mL, total acids of 0.26 and 0.20 %, pH of 4.05 and 4.01, respectively. BI and CI were dominated by folates monomer with molecular weight (MW) of 442.72 and 442.06 Dalton (Da.), the relative intensity of 100 and 100%, particle size of 1506.7 and 1597.8 nm, particle index (PI) of 1.092 and 1.011, specific volatile compounds of 2,3-butanediol (4.464 and 10.650%), palmitic acid (7.629 and 4.126%), octadecenoic acid (6.312 and 4.749%), lactic acid (2.374 and 0.526%), respectively. [ABSTRACT FROM AUTHOR]

The production of natural bioactive compounds through fermentation has increased in recent years. Banana fruit is one type of potential food biodiversity that has high antioxidant bioactive components so that it has a functional effect on health. Banana fruit is fermented using a symbiotic culture of bacteria and yeast (SCOBY). SCOBY is a consortium of microbes, including yeast, acetic acid bacteria (AAB), and lactic acid bacteria (LAB). SCOBY works well on media containing polyphenols increasing the biological activity of higher antioxidant bioactive compounds. In order to obtains an optimal product, fermentation is carried out based on the Central Composite Design (CCD) experimental design using Response Surface Methodology (RSM), which aims to determine the optimum point of the formulation process variable in the manufacture of fermented functional drinks by kombucha culture from banana fruit extract using the Design Expert DX program. 11.0.05®. The results of process optimization on antioxidant activity in banana drink contained 13.39% kombucha culture concentration, 10% sucrose concentration, and 9 days fermentation time with the predicted value of Antioxidant activity DDPH 94.421%, Polyphenols 0.200 mgGAE/mL, pH 3,984,oBrix 6.55, and Total Flavonoids 26,554 ppm. [ABSTRACT FROM AUTHOR]

Phycocyanin (PC) is a blue-colored natural pigment extracted from microalgae Spirulina and exhibits several bioactivities, including antioxidant, anti-inflammatory, hepatoprotective, and neuroprotective effects. This pigment has been applied as a natural colorant in food, nutraceutical, cosmetic, and biotechnology industries. The extraction and purification of phycocyanin from Spirulina typically involves combining different techniques. Membrane technology has gained broad interest in the processing of biomolecules and liquids. This technique is practical, easy to scale up, and used at ambient temperature, minimizing thermal damage to the product. This study investigates the recovery of phycocyanin through aqueous extraction and microfiltration (MF) process and evaluates its antioxidant activity. The crude extract was passed through a Dead End Stirred Microfiltration Cell (DESMF) with a pore size of 0.15 µm. The MF system was operated at various transmembrane pressure of 20, 30, and 40 psia with a constant rotation speed of 400 rpm. Samples were collected during MF process as permeate and retentate. The results showed that the microfiltration process on Spirulina extracts increased phycocyanin (PC) concentration and free radical inhibition. Most phycocyanins were retained in the MF retentate. The microfiltration processing at a transmembrane pressure of 40 psia has resulted in an optimum phycocyanin concentration of 0.48 mg/mL in the retentate. In addition, total solids, dissolved protein, and total phenolic content in MF retentate at optimum conditions were 2.02%, 4.24 mg/mL, and 6,40 mg/mL, respectively. The crude extract of phycocyanin exhibited free radical inhibition (74.55%) with a significant increase under the microfiltration process (96.84%), thereby improving the antioxidant activity of phycocyanin in the retentate fraction. [ABSTRACT FROM AUTHOR]

Maize or corn (Zea mays L.) is a nutritious cereal grain of the world. Maize protein can be processed into protein hydrolysate through fermentation, enhancing its functional properties and bioactivity. The purpose of this research was to determine the hydrolysis degree of fermented maize protein hydrolysate by Rhizopus sp. (Rhizopus oligosporus C1 and commercial Rhizopus sp. mix) after fractionated by microfiltration membrane. The maize protein hydrolysate was prepared by fermenting yellow corn kernels with Rhizopus sp. for 48 hours. The fermented maize protein hydrolysate was fractionated using membrane microfiltration of 0.15 µm with various filtration times of 0, 15, 30, 45, 60, 75, and 90 minutes to produce permeate and retentate. The degree of hydrolysis (DH) of feed, permeate, and retentate was determined using the SN-TCA method. The result showed that DH of fermented maize protein hydrolysate by Rhizopus sp. mix (61.28%) is higher than by Rhizopus oligosporus C1 (22.49%). The DH of fermented maize protein hydrolysate by Rhizopus oligosporus C1 in the retentate (23.42 – 40.62%) after membrane microfiltration was the same as in the permeate (26.58 – 41.89%), while the DH of fermented maize protein hydrolysate by Rhizopus sp. mix in the retentate (47.15 – 60.68%) is higher than in the permeate (40.09 – 44.89%). [ABSTRACT FROM AUTHOR]

Red ginger provides a number of benefits. This rhizome contains a lot of bioactive substances, like phenolics and flavonoids, which have antioxidant properties. SCOBY (a symbiotic colony of bacteria and yeast)-fermented red ginger extract can be effective as a probiotic beverage that can enhance health and raise antibodies that support health. This research sought to examine the outcomes of red ginger fermentation utilizing a SCOBY inoculum for 0, 7 and 14 days (a symbiotic colony of yeast). The inoculum of red ginger was 20% (v/v), while the red ginger concentration was 10% (w/v). Reducing sugars, pH, total acid content, total polyphenols, flavonoids, and the suppression of free radicals by DPPH were all analyzed. The total glucose and pH of red ginger kombucha with a 14-day fermentation decreased to 70.82 mg/mL and 3.46, respectively. In contrast, there was an increase of 0.25 mg/ml, 163.44 ppm, 19.62 ppm, and 81.63 in.the analysis of total acid, polyphenol, flavonoid, and free radical inhibition. This demonstrates the potential for fermented red ginger with scoby culture to be developed into a health beverage that can improve endurance. [ABSTRACT FROM AUTHOR]

The performance of microfiltration (MF) membrane has an important role in separation and/or purification of beetroot (Beta vulgaris L.) fermented by kombucha culture as a sweetener for natural stamina booster drink. This research activity aimed to evaluate the best performance of MF membrane based on flux, composition, characteristics of sugar monomer, particles size, and distribution of particles. Separation and/or purification process was done through MF membrane (pores size of 0.15 µm) installed in CFMF module system at room temperature, flow rate ∼7.5 L/min., and trans-membrane pressure (TMP) 2 and 6 bar for 0, 5, 15, 25, and 35 minutes. The result of research activities showed that the performance of MF membrane gave optimization of flux 32.52 L/m2.h at TMP 6 bar for 15 minutes. In this condition, MF membrane generated concentrate and permeate with concentrations of xylose 2.10 and 2.01 mg/mL, glucose 76.52 and 72.15 mg/mL, total solids 3.4657 and 3.3762, and acetic acid 114.78 and 114.27 mg/mL, respectively. In this optimum condition, MF membrane installed in CFMF module was able to retain xylose 2.96% and glucose 3.27%, while allowing xylose and glucose to penetrate through MF membrane as permeate, namely 1.69% and 2.63%, respectively, when compared to xylose and glucose in feed. Permeate at TMP 6 bar for 15 minutes was dominated by 4 xylose monomers with molecular weight (MW) subsequently 151.01, 151.27, 151.53, and 151.69 Dalton (Da.) and 2 glucose monomers with MW subsequently 181.108 and 181.721 Da. Retentate and permeate have particles size distribution (PSD) with particle index 0.643 and 1.523, respectively, and average particle sizes of 2,590.3 nm and 2,788.0 nm. [ABSTRACT FROM AUTHOR]

A formulation process in preparing infant biscuits was conducted by adding fortificant of natural folic acid from the mixture of nixtamalized yellow corn, mung bean tempeh and fermented broccoli (CMB) or nixtamalized yellow corn, mung bean tempeh and fermented spinach (CMS) with added modified cassava flour (mocaf) and commercial food ingredients to impart crunchiness at concentrations 0, 0.3, 0.6, 1.2, and 2.4% (w/w, basic formula). The results showed that process optimization based on folic acid was achieved at biscuit with CMB fortificant and mocaf and commercial food ingredients to impart crunchiness at concentrations of 0.3% (w/w basic formula). In these conditions, the formulation increased folic acid by 278.32% (2.78-folds) and 27.10%, dissolved protein by 31.15 and 5.19%, total sugars by 2.14 and 16.66%, reducing sugars by 32.51 and 24.56%, total solids by 0.12 and 0.12%, respectively. LCC_MS analyses was dominated by folic acid monomer with molecular weight (MW) 442.63 and 442.81 Da. Dominant volatile compound presented after formulation were acetic acid derivatives (39.208 and 15.944%), furan derivatives (21.375 and 3.908%), fatty acids (15.202 and 41.0%), vanilin (13.827 and 24.412%), and methyl ester (8.507 and 19.47%). Particles distribution in quantities 10, 50 and 90% per volume of biscuits were 8.30 and 8.32, 25.88 and 26.02, 193.14 and 195.39 µm with average particle sizes of 68.59 and 69.39 µm, respectively. [ABSTRACT FROM AUTHOR]

Phycocyanin, a natural blue pigment extracted from microalgae Spirulina, has been used in dietary supplements and natural colourants in food, nutraceutical, cosmetic, and pharmaceutical applications. This water-soluble pigment exhibits antioxidant, anti-inflammatory, hepatoprotective and neuroprotective properties. Membrane technology has gained broad interest in the processing of biomolecules and liquids. This technique is practical, easy to scale up and used at ambient temperature, minimising thermal damage to the product. This study investigates the effect of the microfiltration (MF) process on phycocyanin extracted from Spirulina sp. The crude extract was passed through a Dead End Stirred Microfiltration Cell (DESMF) with pore size 0.15 µm. The system was operated with constant rotation speed, 300 rpm at various transmembrane pressure 20, 30 and 40 psia. The results showed that microfiltration process on Spirulina extract doubled phycocyanin (PC) concentration and increased free radical inhibition. Most phycocyanin is retained in the MF retentate. The microfiltration processing at transmembrane pressure 40 psia increased phycocyanin with optimum concentration (0.48 mg/mL) and recovery of 96%. Total solids and dissolved protein in MF retentate at optimum condition were 1.98% and 2.94 mg/mL. The crude extract of phycocyanin exhibited free radical inhibition (74.55%) with significant improvement under the microfiltration process (93.89%). [ABSTRACT FROM AUTHOR]

Ultrafiltration (UF) membrane system in concentrating corn (Zea mays var. indentata) hydrolyzate equipped in Stirred Ultrafiltration Cell (SUFC) was done as a reference for process toward larger scale (semi pilot scale) to get potential concentrate of fortificant of natural folic acid. Concentration of yellow and white corn hydrolyzates as a result of hydrolysis of corn by crude protease enzyme of Rhizopus oligosporus strain C1 was performed through UF membrane (MWCO 20000 Da.) under stirring speed 200, 300 and 400 rpm, and trans-membrane pressure (TMP) 20, 30 and 40 psia for 30 minutes, respectively. The result of experiment work showed that based on recovery of folic acid, the best SUFC process system on both yellow and white corn hydrolyzates were obtained under stirring speed 200 rpm and TMP 40 psia, and stirring speed 200 rpm and TMP 20 psia, respectively. In these process conditions, it generates concentrate with composition of folic acid of 89.79 and 156.73 µg/mL, dissolved protein of 1.010 and 0.668 mg/mL, total solids of 75.42 and 78.43%, total sugars of 273.14 and 298.89 mg/mL, and reducing sugars of 3.71 and 9.77 mg/mL. In these process conditions, UF membrane system was technically able to concentrate yellow corn hydrolyzate 2.64% and white corn hydrolyzate 10.64%. Identification on molecular weight (MW) of folic acid from yellow and white corn hydrolyzate displays mass spectra with dominant folic acid monomer with MW of 442.57 and 442.54 Dalton (Da.). [ABSTRACT FROM AUTHOR]

Performance of ultrafiltration (UF) membrane in separating corn (Zea mays var. indentata) hydrolyzed was performed to get concentrate that has potency as fortificant of natural folic acid. Separation valuable components from yellow and white corn hydrolysate as a result of hydrolysis by protease enzyme of Rhizopus oligosporus strain C1 was conducted through UF membrane (20000 MWCO) fitted in Dead-End Stirred Ultrafiltration Cell (DESUFC) at room temperature, stirrer rotation speed of 200, 300 and 400 rpm, and trans-membrane pressure (TMP) of 20, 30 and 40 psia for 30 minutes, respectively. The result of experiment activity showed that optimisation of UF process conditions by using yellow and white corn hydrolysates were achieved at stirrer rotation speed of 200 rpm and TMP of 20 psia with fluxes of 0.0062 and 0.0083 mL/cm2.minute, respectively. In these conditions, it had been generated retentate (concentrate) of yellow and white corn hydrolysate with compositions of folic acid 86.11 and 52.39 µg/mL, dissolved protein 1.01 and 0.67 mg/mL, total sugars 225.52 and 298.89 mg/mL, total solids 20.92 and 21.57%, and reducing sugars 66.84 and 97.69 mg/mL, respectively. In these conditions, identification on folic acid in yellow and white corn hydrolysate were get dominant molecular weight (MW) of 442.27 and 442.66 Dalton (Da.), respectively. [ABSTRACT FROM AUTHOR]

In addition to its delicious taste, high nutrition and relatively affordable price, banana is a potential fruit commodity to support food security. Banana contains various bioactive compounds, such as saponins, glycosides, tannins, pectin, soluble fiber, alkaloids, antioxidants, phenolics and flavonoids. Instead of direct consumption, banana can also be converted into various produ cts. One of them is fermented banana as a new and unique banana kombucha drink. This study aims to determine the lipase inhibitory activity produced by Raja Sereh banana kombucha (Musa sapientum) enriched with lactic acid bacteria (LAB) such as: Lactobacillus plantarum, Lactobacillus plantarum and Bifidobacterium bifidum at different fermentation times at 0-48 h. The results showed that the highest lipase inhibitory activity was in fermented banana kombucha with the addition of L. plantarum, which was fermented for 48 h by 84.76%, with antioxidant activity of 90.83%, total LAB of 10.58 cfu/mL, pH 4.28, and total polyphenols of 0.43 mg GAE/mL. From these results, it showed that the banana kombucha drink with the addition of LAB and the difference in fermentation time could affect the results of pancreatic lipase activity, antioxidants and other characteristics such as total polyphenols, total LAB, pH and total acid. [ABSTRACT FROM AUTHOR]

Peroxidase enzymes are a group of oxidoreductase enzymes that catalyse the reduction of peroxides such as hydrogen and oxidise organic and inorganic compounds. Membrane processing is a promising alternative technology for the separation and purification of enzymes. This study partially purified peroxidase from Kailan (Brassica oleraceae var Alboglabra) by micro-and ultrafiltration membrane technology. The effects of physicochemical conditions (pH and temperature) on peroxidase were examined, and the purity and enzyme activity of resulted peroxidase was also determined. The crude peroxidase enzyme isolated from Kailan was passed through a microfiltration membrane (0.15 µm) with pressure 40 psia, rotation speed 400 rpm, and a flow rate of 30 mL/min, followed by an ultrafiltration module with the pressure of 40 psia and rotation speed 200, 300 and 400 rpm at room temperature. The optimum pH and temperature of peroxidase were pH 6.0 and 27 °C, respectively, as determined with guaiacol as the substrate. The purification of peroxidase by micro-and ultrafiltration process at optimum conditions resulted in specific activity of 392.16 and 749.91 U/mg with a purity level of 5.20 and 9.95 fold than crude enzyme activity. Thus, the membrane technology has a potential purification method for peroxidase production. [ABSTRACT FROM AUTHOR]

Bananas are fruits that are beneficial to the human body due to their bioactive compounds. In this study, fermented bananas were used by a consortium of bacteria and yeast to obtain a healthy drink to prevent degenerative diseases, especially as a reduction in obesity. Obesity has become a global healthcare issue. The effect of organic acids produced by the fermentation of banana beverages on pancreatic lipase activity has not been investigated. Therefore, in this study, we measured the inhibitory activity of pancreatic lipase from fermented drinks of several types of banana in vitro and other chemical parameters to evaluate their possible use as a potential candidate in reducing obesity. Furthermore, 10% of orlistat was used as a positive control with 79.77% inhibiting activity. The results showed that all types of fermented bananas could reduce obesity, which was characterized by lipase inhibitory activity. The highest activity was shown by Kepok banana followed by Ambon and Raja bananas. Lipase inhibitory activity in fermentation was initiated 9 days at 88.13-96.64%. Metabolism of bioactive compounds by enzymes produced from bacterial and yeast symbiotic starter cultures produces organic acids that can improve nutrition and functional properties of fermented drinks as a reduction in obesity. [ABSTRACT FROM AUTHOR]

The preparation of infant biscuit for complementary feeding (CF) as folic acid source using natural folic acid fortificant had been performed. First, biscuit preparation on a laboratory scale (500 gram) was conducted using fortificant A or B and mixture of soy tempeh or mungbean tempeh, nixtamalized yellow corn, and fermented broccoli. Then, pilot scale-up (P) of 1, 3, 5, 7, and 9 kg was conducted using selected fortificant to obtain optimization of pilot-scale from fortificant types of natural folic acid. The result showed that the optimum process was achieved at 3 kg using fortificant B that can obtain infant biscuit with compositions of folic acid 179.22 µg/mL, dissolved protein 25.84 mg/mL, total solids 94.51%, total sugars 279 mg/mL, and reducing sugar 44.11 mg/mL. In this condition, the baking process decreased folic acid 30.99% compared with folic acid in dough 481.90% (4.82-folds) and ready-made infant biscuit flour. Two monomers of folic acid dominated characteristic of biscuit produced from pilot-scale of 3 kg with molecular weight 442.41 and 442.78 Dalton (Da). Volatile compounds were predominated by acetic acid and its derivatives (6.38%), fatty acid (10.53%), furfural (14.07%), methyl/ethyl ester (19.22%), and derivative of alcohol (5.013%). The distribution of particle size on a biscuit at quantity 10, 50 and 90% per volume per weight and particles size were 8.32, 25.81 and 195.34 µm or average particles size 69.07 µm. [ABSTRACT FROM AUTHOR]

Inhibition of α-glucosidase enzyme is one therapeutic approach for lowering blood sugar levels in type 2 diabetic people. Kombucha has been reported to have the potential to prevent diabetes mellitus and free radical inhibitors because it releases active metabolites in the form of organic acid compounds. Banana is an alternative to traditional medicine to reduce blood glucose levels. Based on the background above, this study aims to determine the effect of Kombucha by using bananas and determine the most effective fermentation time against the inhibition of α-glucosidase enzymes and free radical inhibitors. Banana A (Musa acuminata Colla, or locally known as Pisang Susu) and banana B (Musa acuminata Lin, or locally known as Pisang Barangan) was fermented at 0, 6 days and 12 days. The results showed that in the fermentation process of kombucha banana A after 12 days, the total composition of polyphenols and acetic acid increased by 10.14, 10.98 and 12.48%, acetic acid 1346, 1753 and 2541 ppm, respectively. On the other hand, lactic acid, pH and total solids decreased during 12 days of fermentation by 736.73, 300.6 and 150.24 ppm, pH 4.01, 3.89 and 3.85, and total solids 13.40, 11.71 and 11.49%, respectively. For kombucha B, there was a similar trend of increasing and decreasing composition with kombucha banana A. In vitro test results showed that Kombucha banana A after 12 days of fermentation had the optimum α-glucosidase enzyme inhibition and free radical inhibitor respectively 82,11, 88,51 and 90,66%, and 86,11, 88,15 and 91.06%. [ABSTRACT FROM AUTHOR]

Kombucha is a healthy beverage, traditionally made by fermenting sugared tea using a consortium of yeast and acetic acid bacteria called Symbiotic Culture of Bacteria and Yeast (SCOBY). This research aimed to utilize turmeric extract as an alternative for the substrate used in the brewing. The chemical properties (pH, titratable acidity, and polyphenol), physical properties (biomass weight and color), and bioactivity (antioxidant and antibacterial properties) of the turmeric kombucha were identified. Turmeric concentration of 2% w/v was used in the fermentation. The variables were inoculum concentration (15% and 30% v/v) and fermentation duration (0, 7, and 14 day(s)). Our results establish the evidence that culture concentration and fermentation duration influenced the physicochemical properties, as well as the bioactivity of turmeric kombucha. As the fermentation was extended, the pH of the sample decreased while the titratable acidity increased. Due to the production of organic acids, the pH at the end of fermentation dropped to 3.33– 3.66 which was lower than the initial pH. The kombucha samples prepared with 15% and 30% of inoculum showed a 1.92-fold and 1.46-fold increase in total acids after 14 days of fermentation. Fermentation also changed the hue of the samples. The kombucha sample moved toward orange hue (68.73–69.68 °) after 14 days of fermentation. Meanwhile, the total polyphenols increased by approximately 1.07 and 1.11-fold than the initial values and their antioxidant activity decreased. The observed turmeric kombucha exhibited antibacterial properties against gram-positive bacteria, such as Staphylococcus aureus and Bacillus subtilis. Kombucha prepared from turmeric extract is a good diversification of turmeric with health benefits due to polyphenol content, antioxidant and antibacterial activities. [ABSTRACT FROM AUTHOR]