Innovative Medicinal Herbs Fermentation: A Study on the Use of Four Bacterial Strains on Echinacea, Calendula and Malva Plant Extracts

In the current market, there is an increasing consumer desire for food products that not only provide health benefits but also have the potential to reduce the risk of disease. Examining the application of fermentation as a means to improve the properties of plant-based foods could introduce an innovative approach to exploring new functional food and beverage options. The aim of this study was to investigate and assess the successful fermentation of plant matrices with chosen bacterial strains that include Lactiplantibacillus plantarum 299V, Pediococcus acidilactici 12B, Lacticaseibacillus rhamnosus GG and Bacillus subtilis natto for final food and cosmetics use purposes. In calendula extracts, Lactiplantibacillus plantarum 299V not only displayed the highest microbial counts but also attained the lowest pH level. This suggests its proficiency in both fermentation and acidification, potentially enhancing the bioactive properties of calendula. Similarly, when fermenting echinacea extracts with Pediococcus acidilactici 12B, it resulted in the highest microbial proliferation, while Lacticaseibacillus rhamnosus GG demonstrated the greatest effectiveness in acidification. This indicates their respective suitability for targeted products. Concerning malva extracts, Pediococcus acidilactici 12B once again demonstrated superior growth, and Lactiplantibacillus plantarum 299V proved most effective in reducing the pH, offering potential health benefits for specific applications. The findings of this research are expected to have significant implications for the food and beverage industry, particularly in the realm of functional and medicinal beverages, offering a novel approach to harnessing the health benefits of these traditional herbs through fermentation.