Black carrots are rich in bio-actives but underutilized owing to their short-term availability and perishable nature. Traditionally, black carrots have been used for the preparation of Kanji—a fermented non-dairy beverage prepared using natural fermentation by lactic acid bacteria and a few spices. This plant-based probiotic beverage has high antioxidant properties but there is a risk of contamination with pathogens due to uncontrolled fermentation during storage. To enhance the availability of this nutritious beverage throughout the year and to ensure the microbiological safety of the traditional fermented product, the present study was planned to optimize the process for controlled fermentation using freeze-dried lactic acid bacterial (LAB) culture and refractance window-dried black carrot powder. The physicochemical and microbiological profiles of LAB-fermented Kanji were analysed. The dried Kanji mix can be reconstituted into naturally fermented probiotic beverage with unique flavour and aroma along with ensured microbiological safety and enhanced commercial value.

Black pearl Grapes are highly nutritious and one of the richest sources of polyphenols, but due to being delicate with very high loss at harvest and during distribution, is not consumed adequately. This study intended to develop functional lactic acid starter culture based fermented grapes beverage, in order to improve the quality and stability of this low pH fruit and to develop a fermented non-dairy beverage. Results showed that grapes blend was an excellent matrix for LAB growth with more than 9.38 log10 CFUml-1 of viability at the end of fermentation. LAB fermentation affectedly enhanced the total polyphenols and flavonoids content. Likewise, antioxidants capacities based on DPPH and FRAP activity were considerably increased correlating with each other, impacting the color and sensory properties of the grapes beverage. This way, the lactic acid fermentation can be considered as an appropriate tool for developing black pearl grapes based novel bio-intervention with enhanced antioxidants, polyphenols and flavonoids with anti-proliferative activity and antagonistic efficacy against recurring food borne pathogen in this post-antibiotic era.

Turmeric ( Curcuma longa) is a highly nutritious rhizomatous herbaceous plant with remarkable chemical composition and biologically active compounds. This study aimed to evaluate the turmeric, ginger and lemon blend as a fermentable substrate by lactic acid bacteria to develop a fermented nondairy beverage. Results showed that turmeric blend (turmeric 2%w/v, ginger 1.5% v/v, 5% v/v) was an excellent matrix for lactic acid bacteria growth and fermentation dramatically increased total phenolic, flavonoid content and antioxidants capacities impacting the color and sensory properties. Moreover, the formulated fermented turmeric blend was stable for more than 90 days at 4°C with a healthy bacterial population and nutraceutical stability. Turmeric beverage also inhibited the growth of Caco-2 and MOLT 4 cancerous cell lines in a dosage and time-reliant manner. This way, lactic acid fermentation can be considered as an appropriate tool for developing turmeric based novel bio-intervention with enhanced bioactivity and antagonistic efficacy against recurring food-borne pathogen in this post-antibiotic era.