Valorization of some fermented products as antioxidants

Abstract

Fermented products produced by lactic acid bacteria (LAB) improve intestinal function. Lately, there has been a growing focus on probiotics as an alternative to antibiotics. Medicinal and aromatic plants, which are rich sources of bioactive compounds acting as antioxidants and antimicrobial agents, improve health. In this study, extracts of 3 commonly used natural herbs were fermented using Lactobacillus acidophilus bacteria to evaluate their antioxidant and antimicrobial properties. Roselle's findings indicated a reduction in pH levels across all fermented extracts, with the most notable decrease observed in the Roselle extract which dropped from 7.64 to 2.22.