Impact of lactic acid fermentation on the antibacterial activity of Curcuma longa (turmeric) against selected pathogenic bacteria

Curcuma longa, more commonly known as turmeric or luyang dilaw in the Philippines, is a tropical perennial herb widely cultivated across Asia. It is widely known for its various bioactivities such as antioxidant, anti-inflammatory, and antimicrobial properties. Recent studies have demonstrated the p...

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Bibliographic Details
Main Authors:	Ricasata, Chloe Katryn C. (Author), Carigaba, Diane Ira S. (Author)
Other Authors:	Larcia II, Levi Letlet H. (adviser.)
Format:	Thesis
Language:	English
Subjects:	Antibacterial agents > Plant sources > Fermentation effects. Curcuma longa > Antibacterial activity > Lactic acid fermentation. Fermented foods > Microbiology > Pathogenic bacteria inhibition. Antibacterial activity. Curcuma longa. Limosilactobacillus fermentum. fermentation. luyang dilaw. turmeric.